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The popular treat combines the flavours of chocolate, pistachio and tahini with filo pastry, and is inspired by the Arab dessert Knafeh.

It’s built on tahini, lemon juice, miso, maple syrup and water, punched up with spices.

To counteract the slight bitterness of the cocoa, Melton’s pumpkin pie filling also incorporates smooth, nutty tahini.

Each bar includes toasted kataifi — thin strands of shredded phyllo dough pastry — pistachio and tahini paste that’s all mixed together and encased in milk chocolate.

I'm a sucker for tahini, brown butter, labneh and miso in any context, so I'm quite optimistic about many of these terrific-sounding options.