Step 1

Preheat oven to 350°F (177°C).

Step 2

Add rolled oats, raw almonds, coconut sugar, unsweetened cocoa powder, and ground cinnamon to a food processor or to the dry container of your high speed blender. Blend until ingredients have been broken down into a course meal. Some small pieces of almonds may still remain, that is okay.

Step 3

Slowly add melted coconut oil and pulse until everything has been combined.

Step 4

Transfer mixture a bowl and mix to ensure the coconut oil has been distributed throughout the mixture.

Step 5

Put mixture into a 10" tart pan and using your hands, a piece or parchment paper, or the bottom of a measuring cup, press it evenly into the bottom and up the sides of the pan. Be sure that the thickness is even all around the sides and bottom of the pan. (See images above)

Step 6

Refrigerate the crust for 15 minutes. After the 15 minutes have passed, remove from the fridge, place in the oven and bake for 20 minutes.

Step 7

Remove from oven, set aside to fully cool.

Step 8

Add the chocolate chips to a heatproof bowl. Set aside.

Step 9

Add the coconut milk and cinnamon to a small pot and whisk together. Heat over medium-low heat until it's hot to the touch and steam is coming off the mixture.

Step 10

Pour the coconut milk over the chocolate chips and let it sit for 1-minute.

Step 11

Once the minute has passed, add the vanilla and stir until the chocolate has fully melted and mixture has fully combined (see images above).

Step 12

Pour mixture into the cooled tart crust and chill until set, about 2 hours.