Two Cups Flour

1 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.
2 Prepare a 12.5 inch round tart pan. Spray with baking spray and line bottom with parchment paper.
3 Combine Quinoa Flour, Oats, and Shredded Coconut into a food processor or blender and pulse until resembles cornmeal.
4 Transfer powder into a large bowl. Whisk in cacao powder, salt, cinnamon, and nutmeg.
5 Pour in vanilla, maple syrup and coconut oil.
6 Stir with a large spoon until well combined.
7 Spoon crust into tart pan and gently press an even layer across the bottom and into the grooves of the sides.
8 Prick several fork holes across the bottom of the crust.
9 Place in the fridge for 10-15 minutes to firm.
10 Preheat Oven to 350 F.
11 Set crust on a baking sheet and bake for 20-22 minutes until browning around the edges with a strong fragrant odor.
12 Let cool on a wire rack in tart pan.
13 Make sure tart is completely cool before adding any filling.