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Place sunflower and pumpkin seeds into food processor and pulse few times until they are coarsely ground. Add cacao, cinnamon, sea salt, pitted dates and orange zest and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
Lightly grease 6 tart tins. You can also line the base for an easy removal.
Spoon the mix evenly into each, press tightly onto the base and the sides to form a crust. Set aside.
Roughly chop the chocolate, place into heatproof bowl and gently melt over a pot of simmering water. Stir until smooth.
In a medium bowl mix together creme fraiche, sugar, cinnamon, cloves, all spice and orange zest. If your mixture is not at room temperature once the chocolate has melted place it above the pot with the simmering water until it reaches room temperature.
Now fold the melted chocolate into the creme fraiche mixture and stir until smooth.
Pour or spoon the ganache onto the crust of each tart and place into fridge to set overnight.
Place the leftover ganache into fridge to set overnight.
Once set gently remove from the tart tins.
Fill a piping bag fitted with a large round nozzle with the leftover ganache and decorate your tarts. Sprinkle with little gold dust.
Best served chilled.