Toast Shredded Coconut by pouring onto parchment paper lined baking tray. Bake at 300 F for 4-5 min, stirring a couple times for an even bake. Once coconut is slightly browned, remove from oven and let cool.

Prepare a 12.5 inch round tart pan. Spray with baking spray and line bottom with parchment paper.

Combine Quinoa Flour, Oats, and Shredded Coconut into a food processor or blender and pulse until resembles cornmeal.

Transfer powder into a large bowl. Whisk in cacao powder, salt, cinnamon, and nutmeg.

Pour in vanilla, maple syrup and coconut oil.

Stir with a large spoon until well combined.

Spoon crust into tart pan and gently press an even layer across the bottom and into the grooves of the sides.

Prick several fork holes across the bottom of the crust.

Place in the fridge for 10-15 minutes to firm.

Preheat Oven to 350 F.

Set crust on a baking sheet and bake for 20-22 minutes until browning around the edges with a strong fragrant odor.

Let cool on a wire rack in tart pan.

Make sure tart is completely cool before adding any filling.