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Put the dates in a heatproof bowl, cover with 100ml just-boiled water, leave to soak for five minutes, then drain well.
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.