In a large bowl, combine almond flour, coconut flour, coconut sugar, salt and baking soda. I combined mine with a fork to breakup any clumps of flour.

Add the maple syrup and coconut oil to the flour mixture. It will be sticky, somewhat runny mixture.

Place the mixture in the prepared baking dish, pressing it evenly throughout the pan with your hand. Bake 15-18 minutes until golden brown.

Remove from the oven and let the mixture cool completely about 1 hour.

To a small saucepan, add almond milk and bring to a boil. Once boiling, add cocoa powder and chocolate and reduce to medium-low. Stir continuously for 10-12 minutes until a thick chocolatey mixture appears. The chocolate should be a little runny like a glaze. If it is too runny, add a little extra cocoa powder to thicken.

Pour the chocolate mixture over the crust, spreading evenly throughout with a baking spatula.

Arrange berries on the top of the chocolate, pressing slightly into the chocolate.