In a *large* food processor (7 cups or more), combine the dates, maple syrup, rolled oats & tahini. Blend on high for 1 minute. Scrape down the sides and process on high for 1 more minute. If the mixture separates, scoop the stuff out from under the blades, then pulse it back together 5-7 times.
To test if mixture is ready, form a ball in your hand. If mixture forms a ball, it is ready. If it crumbles, add 1-2 tablespoons melted coconut oil and process again.
Press mixture into a parchment-lined 9 x 9 inch baking pan. Use a spatula or flat-bottomed glass to press it down very firmly and evenly.
Melt chocolate chips in a microwave in 20 second increments (or use a double boiler).
Stir in the coconut oil until smooth, then drizzle over the tahini base. Smooth out with a spatula.
Sprinkle with flaky sea salt and sesame seeds.
Refrigerate for at least 2 hours until chocolate is hardened and bars are set. Cut into 16 squares and enjoy!
These bars can be stored in the fridge for up to 1 week or the freezer for 3 months.
** it is important to blend the recipe well, 2 minutes on high at least. Otherwise the base will be crumbly.