Preheat the oven to 350 degrees F. Mix the coconut oil and the sugar together until creamed together well. Add the egg and vanilla and mix until well combined.
In a medium bowl, combine almond flour, quinoa flakes, cocoa powder, salt, cinnamon and instant esperesso powder.
Add the dry ingredients to the wet and mix to form a soft dough. Grease a muffin tray with coconut oil. Spoon ~ 1-2 heaped tbsps of dough into each muffin well and using your fingers (wet them slightly if the dough is sticking)- press the dough up the sides of the muffin well. Make the thickness of the shell the thickness that you desire for your crust- I made mine quite thin since it can overpower the delicate filling if you have too much crust.
Bake for 10-15 minutes. Let cool fully on a wire rack before adding your filling.