Line a 7" x 11' baking pan with parchment paper.
If using frozen berries, take them out of the freezer at this point to allow them some time to defrost a little.
To make the brownie base, add the almonds, cacao powder, and salt to your food processor and blitz to a fine crumb.
Add the pitted dates and peanut butter and blend again until all the ingredients come together to form a dough.
Lastly, check the consistency of the dough and add the water if needed. Blend again for 30 seconds.
Press the brownie dough into the base of the baking pan using a spatula. Use the bottom of a flat glass to even out and compact the dough. Set aside in the freezer.
For the peanut layer, add the peanut butter and coconut oil to a bowl and gently heat over a double boiler. Whisk well until they have melted together.
Remove the brownie base from the freezer and spread the peanut butter on top in an even layer. Place back in the freezer to set for about an hour.
Meanwhile, prepare the jelly by adding the frozen strawberries and raspberries to a saucepan and bringing them to a simmer on medium heat.
Allow the berries to continue to simmer for about 25-30 minutes, stirring every so often to prevent them from sticking to the pan. Add in the maple syrup and stir well. Lastly, add in the agar-agar and bring the mixture to a boil. Whisking continuously, bring the temperature down to a simmer and cook for 5 minutes.
Remove from the heat and pour the jelly on top of the peanut butter layer. Allow to cool for 5 minutes before transferring the baking pan back to the freezer to set for 4 hours (or preferably overnight).
Once set, remove the brownie slab from the baking pan and cut it into 16 bars.
Make the coating by melting the chocolate and coconut oil together over a double boiler. Line your counter with parchment paper and carefully dip each bar into the chocolate.
Sit the chocolate coated bars on the parchment paper and sprinkle with some sea salt for garnish.
Store in the freezer in an airtight container.