Preheat your oven to 180°C (350°F). Grease or line a baking sheet with parchment paper.

In a food processor, blend the dates until they form a smooth paste. If you don’t have a food processor, mash the dates thoroughly with a fork.

Add tahini, non-dairy milk, olive oil, vanilla, cocoa powder, salt, and baking soda to the date paste. Mix until a soft, smooth dough forms.

Roll the dough into small balls, about the size of ping pong balls. Roll each ball in sesame seeds to coat evenly.

Place the coated balls on the prepared baking sheet. Press your thumb into the center of each ball to create an indent, then place a square of dark chocolate into each indent.

Bake the cookies for 10–12 minutes, or until the sesame seeds turn golden and the cookies are slightly firm to the touch.

Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.