In a large mixing bowl, combine the tahini, pure maple syrup, virgin coconut oil, vanilla extract, and kosher salt. Mix well until everything is smooth and well incorporated, about 2-3 minutes.

Stir in the crispy brown rice cereal and pretzel twists, making sure they are evenly coated with the tahini mixture.

Firmly press the mixture into a greased 9x13 inch baking dish, creating an even layer.

Melt the dark chocolate chips with 2 teaspoons of virgin coconut oil until smooth and creamy.

Pour the melted chocolate over the pressed rice cereal mixture, spreading it evenly with a spatula.

Sprinkle toasted sesame seeds and a pinch of fancy sea salt over the top of the chocolate layer.

Refrigerate the dish for at least 1 hour or until set. Cut into bars and serve.