Preheat the oven to 350 °F (180°C)

Grease 9” tart tin with a removable base.

Place sunflower seeds and oats into a blender and blend until ground into flour consistency.

Place ground sunflower seeds, oats, buckwheat flour, tapioca flour, cacao, cinnamon, cardamom and salt into a food processor and pulse to combine.

Add maple syrup and sunflower seed butter and blend until the mixture starts coming together.

Add water bit by bit until it forms a smooth soft dough.

Roll out the dough between two sheets of baking paper until slightly larger than your tin.

Place your roll out dough carefully into the tart tin and cut off the edges.

Pierce the base few times with a fork.

Bake for about 15 minutes just until set.

Leave to cool down.

Place blackberries, lemon juice, maple syrup, cinnamon and cardamom into a small pot and gently heat for about 10 minutes until blackberries are soft and mushy. Take off the heat and roughly mash them with a fork. Stir in chia seeds and set aside to gel up.

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.

Evenly spread the blackberry chia jam onto the baked crust. Pour over the chocolate ganache and place into fridge until set, preferably overnight.

Once set gently remove from the tart tin, place onto a serving platter and decorate with few fresh blackberries.

Store in fridge.