1. Add the dates and water (just enough to cover the dates) to a small pot and bring to a boil. Remove from the heat and let stand for about 15 minutes. 

 

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. 

 

3. Add the dates and about 3-4 tablespoons of the warm water to a food processor and mix the dates until you get a nice and smooth puree. Add the shredded coconut, cocoa powder, and about 1/4 cup of the sesame seeds to the food processor and mix until well combined. Add the remaining sesame seeds and mix them shortly to combine. If the dough is not sticking together, add another tablespoon of the dates cooking water and mix in. Use a cookie scoop or tablespoons to get equal-sized dough portions. Shape into balls and flatten to small discs – make sure they are firmly packed – it works best when your hands are slightly wet. Place the cookies on the baking sheet and bake for about 12 minutes. Take out of the oven and let cool down on the baking sheet until firm enough to be moved. Transfer to a cooling rack to cool down completely. 

 

4. Chop the chocolate and melt in the microwave or over a pot with simmering water. Drizzle on top of the cookies and let dry/harden. Store in a metal box at room temperature.