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.