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Toast the oat flour: Preheat oven to 325°F (160°C). Spread oat flour evenly on a small baking tray or lined pan. Bake for 10 minutes, stirring once halfway, until lightly golden and nutty-smelling. Let cool slightly.
Make the dough: In a medium bowl, mix tahini, honey, vanilla, and salt until smooth and glossy. Add the cooled oat flour and stir until a soft dough forms. It may look crumbly at first—keep mixing, it will come together.
Adjust if needed: Feel the texture with your fingers, taste as you go, and adjust:Too dry → add milk, 1 tsp at a timeToo soft (unlikely) → add oat flour, 1 tsp at a timeToo flat → add a pinch more saltNot sweet enough → add a little more honey
Shape: Portion into ~20g pieces (or eyeball) and roll into smooth balls. You should get about 10–12 balls.
Coat: If needed, toast black sesame seeds in a dry pan over medium heat for 2–3 minutes, until fragrant. Let cool.Lightly dampen your hands or brush each ball with a tiny bit of honey, then roll in sesame seeds until evenly coated.
Chill: Refrigerate for 20 minutes to firm up. Then enjoy!