Preheat the oven to 160°C fan / 350°F.

Add the sesame seeds to a mixing bowl with the maple syrup and a pinch of salt. Stir to combine until the seeds clump together, then transfer to a baking tray lined with baking paper.

Use a spatula to spread out the seeds into a rectangular shape approx. 20cm (9”) x 30cm (12”) to form the base of the bark. Make sure there are no holes in the base and don’t worry about forming the perfect rectangle. Then transfer the tray to the oven and bake for 22 minutes or until the seeds around the edges begin to turn golden.

As soon as you remove the base from the oven, keep the base on the tray and use a flat-bottomed glass or mug to push down on the seeds. This will compress the base so there are no loose seeds and you need to do it quickly before the base begins to harden.

As soon as the base has mostly cooled, use a spatula to spread the peanut butter all over the top of the base. Then sprinkle the peanuts evenly on top of the peanut butter.

Next pour 3cm (1”) or so of water into a saucepan over a low heat. Place a metal or glass mixing bowl in the mouth of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Roughly break up the chocolate straight into the bowl, then add the coconut oil. Stir occasionally until fully melted.

Use a spoon to drizzle the melted chocolate evenly all over the top of the peanuts, until the base is fully covered. Don’t worry if the chocolate begins to pour over the sides. Finally sprinkle a pinch of salt over the top, then wait for the chocolate to cool at room temperature before adding it to the fridge to harden completely, which will take 20-30 minutes.

When you’re ready to serve, leave the bark at room temperature for 10 minutes before snapping into 18 or so smaller pieces. Store in an airtight container at room temperature for 2-3 days or for 7-10 days in the fridge.