Pre-heat your oven to 225°C (435°F / gas mark 7½).
Mix together the pumpkin, sugar, water, salt, and vanilla.
Add the tahini, and continue to mix until you have a smooth batter.
Add the coconut flour, cocoa, and baking powder. Mix until just incorporated. Don't over-mix.
Stir in the chocolate drops, making sure they are evenly distributed.
Tear a sheet of baking parchment large enough to overlap your baking tray by about 8cm (3") all-round. Tip the batter into the centre of the parchment, and then lift the whole thing into the baking tray. Spread evenly, then smooth the top with a spatula.
Bake in the centre of the oven for 15 minutes. <---- This is a timer - click it when you put the brownies in the oven!
Remove from the oven, and set aside to cool in the tray.
Once cold, simply slide the brownies and parchment out of the tray, ready for the topping.
Melt the chocolate and coconut oil either by microwaving for 30-90 seconds, or in a double boiler or bowl set over a pan of simmering water.
Once melted, evenly spread the chocolate over the brownies. Next sprinkle over a few pinches of sea salt crystals, then some desiccated coconut and the toasted pumpkin seeds.
Leave until the chocolate has hardened, then cut into 24 squares.