Take your soaked pepitas and sunflower seeds - drain them, rinse them, dry them well
In a large skillet on medium flame, dry toast your sunflower seeds and pepitas
You don’t need to add oil, simply move them around on the pan until they begin to toast and turn a golden caramel color (about 3-5 minutes), careful not to burn them
Once they are toasted, add them to a food processor and pulse until they become fine - nearly a powder
Then add dates, hemp seeds, goji berries, salt and coconut flakes - pulse consistently until it turns into a crumbly doughy consistency
Take the crumble and shape it into a ball
Flatten the ball evenly on a tray (that can fit into the fridge)
You want the thickness to be about ½ inch - or a tad thicker - feel free to use a rolling pin if that makes it easier for you
I usually do the crust shaping all by hand, have fun!
Begin to lift the edges to form the elevated border/crust - about an inch tall, or in that range
Puree all filling ingredients in a blender/food processor
Pour the mixture to the center of the tart crust and spread evenly
Make sure your borders are reinforced and thick, to hold the inner filling
Set the tart, on a pan, in the fridge anywhere from 8 hours to overnight to harden
Top with frozen berries, edible flowers and fresh basil to serve
Enjoy!