Start by soaking your sunflower seeds. Place them in a bowl and cover them with boiling water to allow them to soften. Let them sit for 20-30 minutes then drain and rinse them off.

Prep your pans next. If you are using the mini spring form pans, cut a round of parchment to fit into the bottom of each, then lightly grease the sides with coconut oil. If you using a loaf pan or cake pan, line both the bottom and sides with parchment leaving an overhang.

To make your crust, add the sunflower seeds, shredded coconut, dates, and salt to a food processor or blender and pulse several times until the ingredients begin to ball up and stick together. Remove the dough, divide it evenly among your springform pans, then press it into an even layer. It helps to do this with damp fingers. If you are using only one pan, forget the dividing part and just press it into an even layer. Once you’ve got the crust in place, put the pans in the freezer to help it firm up while you make the filling.

To make the filling, drain and rinse your sunflower seeds, then add them to a blender along with the other filling ingredients. Blend until smooth. Taste the filling to see if you like the sweetness. If not, add more maple syrup or honey as you see fit. Remove your pan(s) from the freezer. Evenly divide the filling between the mini springform pans, pouring the filling over the crust. If you’re using only one larger pan, just pour all of the filling in. Park the pan(s) back in the freezer for 2-4 hours or until completely firm/frozen.

When ready to serve, remove the tart and allow it to sit at room temperature for 5 to 10 minutes before slicing and serving immediately. Leftovers must be stored in the freezer or they will melt into a puddle of (delicious tasting) goo. If you’d like to up your presentation game, feel free to decorate the tops with shredded coconut, lime, and turmeric before serving.