For the Base:

1. Preheat the oven to 350° F. 
2. Melt the coconut oil if it is not already in liquid state. Add it to a bowl with the maple syrup, lemon juice, and vanilla extract. Whisk together.
3. In a separate bowl, sift the almond flour, tapioca flour, baking soda, and salt. Mix in the sugar. 
4. Gently add the dry batter to the wet ingredients, and mix together. Fold in the coconut flakes. 
5. Set aside, or chill in the fridge for later. 
6. Line an 8×8 inch square pan with parchment paper. 
7. Add the batter to the lined pan. Use a spatula to smooth out the batter, making sure it reaches the corners of the pan. 
8. Bake at 350° F for 15-18 minutes or until golden. 
9. Remove, and let chill while preparing the filling. 

For the Filling:

1. Add all of the ingredients (minus coconut) to a bowl or blender. Whisk or blend until smooth. Stir in the coconut flakes.
2. Pour the filling on top of the prepared crust.
3. Bake again for 20-25 minutes or until the filling has set. 
4. Remove from the oven, and let cool for 10 minutes. Place in the fridge for an additional 15 minutes so the filling can set. 
5. Remove and test a small corner before serving and slicing. 
6. Storage –  Store covered or in foil for up to a week in the fridge or 8 weeks in the freezer.