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Preheat your oven to 180°C.
Spread your pecans onto a lined tray + roast for 10 minutes, tossing halfway through.
Lay your dates into a lined baking tin.
Press them down firmly to create an even, compact base.
Scatter the pecans over the dates, pressing them lightly so they anchor into the fruit.
Pour over + evenly spread out the tahini across the pecans.
Gently melt your butter + whisk in the orange blossom water.
Pour this fragrant mixture slowly over the tahini layer.
Pour chocolate over the top + give it a gentle marble swirl.
Finish with a generous pinch of flaky sea salt.
Place in the fridge for 1 hour to set, then slice into squares to reveal those beautiful, decadent layers.