Prepare the Crust: In a food processor, combine sunflower seeds, shelled hemp seeds, cacao powder, and Medjool dates. Pulse until a crumbly dough forms. Firmly press the mixture into the bottom of a non-stick or removable bottom cake tin.

Make the Chocolate Layer: In a saucepan over low heat, combine dark chocolate, oat cream, and agar flakes, stirring constantly until the mixture is smooth. Pour the chocolate mixture over the prepared crust, smoothing it into an even layer. Refrigerate for about 30 minutes to set.

Prepare the Raspberry Layer: Blend raspberries with oat cream in a blender until smooth. Stir in agar flakes. Pour the raspberry mixture over the set chocolate layer. Return to the refrigerator and let it set for an additional hour.

Serve: Once fully set, carefully remove the Bavarois from the tin. Slice into portions and serve chilled, garnished with fresh berries or mint leaves.