Preheat oven to 350 F (176 C).
Prepare a 12.5 inch round tart pan with a light coating of baking spray.
Combine Oats, ½ Cups Sunflower Seeds, and ½ Cup Shredded Coconut into a food processor or blender and pulse until resembles cornmeal.
Transfer powder into a large bowl. Stir in salt with remaining sunflower seeds, and shredded coconut.
Add melted coconut oil, maple syrup, vanilla, and SunButter.
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. (wet your fingers with water to help smooth out crust.)
Set crust on a middle rack of oven and bake for 18-20 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.