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Add the dates to a food processor along with the tahini and blend until you have an even mixture.
Add the cocoa powder and salt and blend again to combine.
Press the mixture into a cake tin lined with baking paper – I used a 22×12 cm loaf tin.
Freeze for 30 minutes, then slice into 8 squares. You can make smaller bite size version if you prefer.
Dip each brownie into the melted chocolate, then place on a chopping board lined with baking paper and refrigerate until the chocolate is set.
Store in an air-tight container at room temperature or in the fridge for up to 5 days. Enjoy!