Grease 9" tart tin with removable base with little oil.

Place sunflower seeds and oats into food processor and blend until ground. Add cacao, cinnamon, and sea salt and mix to incorporate. Add apricots and blend again. Add water bit by bit as needed and keep blending until the mixture sticks together. The amount of water will depend on how moist your apricots are.

Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. It will be little sticky so wash your hands if needed in between. Place into a fridge.

Finely chop dark chocolate and set aside.

Pour oat cream into a medium pot, stir in agar powder, bring to a boil and leave to simmer for 5 minutes stirring frequently. Take off the heat and stir in the chopped chocolate. Mix until completely melted, stir in maple syrup and carefully pour onto the crust layer. Place into fridge to set. It will take about 15 to 30 minutes to set.

Place strawberries and lemon juice into blender and blend until smooth. Pour into a medium pot, add oat cream, maple syrup and agar powder and whisk well. Bring the mix to a boil and leave to simmer for 5 minutes stirring frequently.

Take off the heat and leave to slightly cool down before carefully pouring on top of the chocolate layer. Place back into the fridge to set. It will take about 15 to 30 minutes to set.

Once set gently remove from the tin and place onto a serving plate. Decorate with halved strawberries, fresh mint, fresh thyme sprigs and edible flowers.

Store in fridge.