Preheat the oven to 200 °F (100 °C)

Line large baking sheet with baking paper and draw eight 3 ½" (9cm) size circles, keeping some space in between. Turn the paper over so the pencil line is at the bottom.

To make the meringue place the aquafaba into a bowl of stand-up mixer and beat on high speed for at least 10 minutes until soft peaks. Add cream of tartar halfway in between.

Now start adding the sugar 1 tablespoon at a time and whip for at least another 5 minutes until you have a really thick meringue batter that forms stiff peaks. It should hold its shape once ready. Remove the bowl from the mixer.

Whisk the sunflower seed flour with tapioca flour and using a large wooden spoon gently fold it into the meringue.

Use a piping bag fitted with a large round nozzle and pipe eight circles. If you have a little bit of leftover mix pipe a few small shapes to finish the mix.

Bake for 1 hour at 200 °F (100 °C). Now turn the oven off and leave it inside the oven until cooled down. I just left it in the oven overnight.

Roughly chop the chocolate for the chocolate ganache and place into a medium bowl. Place the oat cream into a small pot and gently heat until boiling point. Pour over the chopped chocolate and stir until completely melted and smooth.

Leave to cool down before placing into a fridge to set overnight into a pipeable consistency. It should be perfect consistency for piping but if it's too hard leave it at room temperature for a little while to soften.

Place 1 ½ cups (400 ml) of oat cream (leaving little to mix with the corn flour), sugar, cinnamon, vanilla, and agar flakes into a medium pot and gently heat until boiling point. Leave to simmer for about 10 minutes until the agar flakes have dissolved.

Mix the cornflour with the rest of the oat cream and pour into the pot stirring constantly until it comes to a boiling point. Take off the heat and stir in the sunflower seed butter. Place into a fridge for about an hour until set. Once set gently whisk until smooth and creamy and place back to fridge until needed. Can be left in fridge overnight.

Before serving spoon the chocolate ganache into a piping bag fitted with a large round nozzle and the sunflower agar cream into a piping bag fitted with a large star nozzle.

Decorate the dacquoise layers and stack them on top of each other.

Best to serve within two hours of assembly.