Place pumpkin seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.

Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.

Chop the dark chocolate and place into a small bowl. In a pan heat oat cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until completely melted. Stir in the maple syrup and set aside to cool down before carefully pouring evenly into the tarts crust leaving little space for the jelly layer. Place into fridge for about an hour to set.

Place the raspberries and dried hibiscus flowers into a small pot, add water and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.

Press the mixture through a mesh sieve discarding all the seeds and flowers. You should have about 1 ¼ cup (300 ml) liquid. Now pour it back into the pot.

Stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.

Take off the heat and leave to cool down before carefully pouring evenly on top of the chocolate layer of each tart.

Place the tarts back into fridge to set.

Gently remove from the tart tins. Sprinkle with little blended dried hibiscus flowers or decorate with other edible flowers before serving.