In a high speed blender, add the black sesame seeds to pulse until very finely broken up. Blend on HIGH until it begins to form a paste-like texture. It's also okay if it's just fine powder-like texture.

Transfer to a food processor with the pitted dates, maple syrup, almond flour, chocolate protein powder, and salt. Pulse until well combined.

Use a spoon to scoop out 2-3 tbsp size portion, then roll in your hand to shape into a ball.

Line a baking pan or large plate with parchment paper.

Dip each brownie ball into the melted chocolate with a fork, then transfer to the parchment paper.

(Optional) Garnish with extra black sesame seeds.

Let harden in the fridge. Store in an airtight container in the fridge up to 2 weeks.

In a food processor, combine the coconut and maple syrup. Blend until a paste-like texture that pulls away from the food processor container, about 1 minute.

Use your fingers to create an opening slit in each medjool date. Remove any pit or stem.

Use a spoon to scoop a generous portion into the center of the split medjool date, then pinch the ends together to help it all seal together.

Line a baking pan or large plate with parchment paper.

Dip half of each coconut medjool date into the dark chocolate. Place on the parchment paper.

Garnish with extra shredded coconut on the ends.

Let harden in the fridge. Store in an airtight container in the fridge up to 2 weeks.