1. In a bowl, combine almond flour, ground flax, raw cacao powder, powdered monk fruit sweetener, melted coconut oil, tahini, and almond milk. Mix well until a thick batter forms.
2. Carefully open each pitted Medjool date and add a small scoop of brownie batter into the center. Gently press closed.
3. In a microwave-safe bowl, combine the dark chocolate bar and coconut oil. Microwave until fully melted.
4. Dip each stuffed date into the melted chocolate, coating fully. Place on a parchment-lined tray and sprinkle with flaky sea salt.
5. Transfer to the freezer for at least 30 minutes to allow the chocolate to harden.
