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.

Combine cream cheese and butter in the bowl of stand mixer with the whisk attachment.

Whip until smooth.

Add SunButter, salt, and vanilla then whip again on medium speed until combined.

Finally add powdered sugar and mix until creamy.

Scrape sides and bottom of bowl as needed.

Scoop filling into cooled tart crust and smooth with a small spatula.

Place in the fridge for about 30 min before adding chocolate ganache.

Pour Heavy Cream into a small saucepan over medium heat. Add vanilla extract. Continue stirring until small bubbles begin to appear. (DO NOT Boil).

Remove saucepan and add the chocolate chunks.

Let sit for 2-3 minutes to heat the chocolate.

Gently stir the mixture with a whisk until smooth glossy melted chocolate forms.

Pour chocolate ganache onto cooled sunflower cream filling.

Spread evenly with light pressure using a small spatula.

Place in the refrigerator to chill and set for 2 hrs.

Sprinkle tart with toasted sunflower seeds and flaky sea salt.

Store in the fridge in an air tight container.