Put the sunflower seeds in a bowl and cover with warm water. Add the apple cider vinegar and leave for 2 hours. 

When soft, drain and rinse the seeds and put them in the food processor.

Add ½ cup cold water and process until well combined and smooth.

While continuing to process, add the figs and dates through the feed tube. 

Add raw cocoa or cacao and the mesquite and continue processing until it begins to come together. You may have to stop to break up the dried fruit.

Finally, add the salt and the maple syrup and blend until the batter will stick when pinched between two fingers.

Line a small springform round cake pan with baking paper. 

Spoon and press the cake "batter" in to the pan until compact and flat. Place in the fridge.

To make the ganache, heat the coconut milk and maple syrup in a small saucepan, stirring occasionally, until thickened. This may take up to 40 minutes. When thick, add the cocoa or cacao and stir well until the lumps disappear and the ganache is thick and glossy. Add the vanilla and stir in. Place in the fridge for 25 minutes.

Remove both the ganache and the cake from the fridge. Remove the cake from the pan and using a spoon or a small icing spatula cover the cake in the ganache. Put back in the fridge overnight.

Serve with either dusted cocoa, blueberries or caramel buckinis.