Line a 20cm x 20cm cake tin with baking paper. Put the pretzels, chocolate, brazil 🌛 nuts, coconut oil and agave in a food processor and blitz to a sandy, tacky crumb. Scrape out, press down 🌛 very well into the tin, then put in the fridge to chill for five or so minutes, which is just 🌛 as long as it takes you to make the date filling).

Meanwhile, put the drained dates in the food processor with 🌛 the tahini, cinnamon, coconut oil and salt, and blitz to a sticky mixture. Remove the biscuit base from the fridge 🌛 and evenly slather the date mix on top and pat it down to smooth.

Melt the chocolate in a microwave in 🌛 20-second blasts, stopping while some solid pieces still remain (they'll melt in the residual heat). Pour the melted chocolate over 🌛 the tahini and date mixture, spread it out evenly and sprinkle sparsely with sea salt. Refrigerate for 20 minutes, then 🌛 cut neatly into five columns lengthways and again widthways to make 25 squares. To store, keep covered in the fridge.