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Pre-heat the oven at 180 Celsius.
Make the flax egg by mixing ground flax seeds with warm water. Let it thicken while preparing the batter.
In a large bowl, mix the dry ingredients, including the coconut sugar, almond flour, cocoa powder, baking powder, baking soda and salt.
Add the wet ingredients, including the tahini, maple syrup, vanilla extract and flax egg. Mix and fold in the chopped chocolate. Once fully combined, using an ice cream scoop or a spoon, form balls and distribute evenly onto a parchment-lined baking sheet. Use a wet fork to press them down both horizontally and then vertically. Sprinkle on sesame seeds and sea salt.
Bake for around 12 minutes. Let them cool completely before enjoying.