In a food processor, combine sunflower seeds, shelled hemp seeds, cacao, and Medjool dates. Blend until crumbly yet holds together, about 30 seconds. Transfer to a 6-inch cake tin, pressing down to create an even crust.

In a small saucepan, melt dark chocolate and oat cream over low heat, stirring until smooth. Add agar flakes and cook for about 5 minutes, allowing it to simmer.

In a blender, add frozen raspberries and blend until smooth. Strain the puree through a sieve to extract juice. In a separate saucepan, combine the raspberry juice with oat cream and agar; bring to a simmer for about 5 minutes.

Cover the assembled Bavarois with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

Release the bavarois from the tin, slice into wedges for serving, and enjoy!