Toast the almonds on a baking tray in an oven preheated to 180 degrees celsius / 350 fahrenheit for about 10 minutes until lightly toasted. Remove from the oven and allow to cool. Then blitz in a food processor until the almonds are blended into a fine meal. Add the coconut, maple, vanilla, sea salt and coconut oil and process until the mixture starts to clump together. Press the crust into the bottom of the prepared tin, making sure it is well pressed together and even.