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If the dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry.
Place the oats in the bowl of the food processor and pulverize them until you have a fine oat flour.
Add the pitted dates, tahini, maple syrup, vanilla, and salt to the oat flour. Blend until the mixture forms into a sticky dough; should be a ball in the food processor.
Fold in 60g mini chocolate chips. If the dough is too sticky to handle, place in the fridge for 20 minutes to firm it up.
Line a loaf pan with parchment paper. Spread the dough out into the prepared pan and smooth the top out evenly.
Place the pan in the freezer for 30 minutes to set.
Melt the chocolate using a double boiler or in the microwave.
Drizzle the melted chocolate over the cold cookie dough and sprinkle with flaky sea salt, if desired.
If the chocolate doesn’t immediately harden, return it to the freezer for 5-10 minutes to set, then slice into bars.