Let the seeds soak in 100 ml water over night.
Pull the pit out of the dates and pour 200 ml hot water over them.
Put the seeds in your mixer at high speed.
Add the dates, cut into small pieces and mix all together with the other ingredients apart from oat bran. Add some date water for a moist, sticky texture.
Thicken the creme with oat bran and fill it into 4 glasses. You can store the creme in the refrigerator for a few days or use immediately.

175 gram sunflower seeds
200 gram dates
10 gram cocoa
30 gram carob flour
1 tablespoon cinnamon
1 pinch of coriander
1 pinch of cardamom
1 pinch of salt
20-40 gram oat bran