Then add in the Medjool dates, tahini, maple syrup, vanilla, and salt and blend together until a sticky dough forms. Usually it will come together into a ball (it shouldn’t take very long).
Transfer the dough to a bowl and stir in half of the chocolate chips by hand. If the dough is too sticky to handle, chill in the fridge for 15-20 minutes to help firm it up. Then press the dough into a parchment paper-lined loaf pan, using your fingers and/or a flat-bottomed steel cup to press it into every corner.
Freeze the cookie dough for 30 minutes to set it, and then pour or drizzle on the remaining melted chocolate chips. If desired, sprinkle with a bit of flaky sea salt. Once the bars are coated in chocolate, if the chocolate immediately hardens up, you can start enjoying them.