Place a medium or small pan over medium heat. Add the black sesame seeds to the pan and toast for 2 minutes, stirring frequently. They should release a warm, nutty aroma. Remove from heat. Now, there are 2 options. You can either grind the black sesame seeds separately and then add them to a food processor or add all the ingredients to a food processor at once. (I usually grind the sesame seeds and cinnamon in a blender first.)

Then, add the ground up cinnamon and black sesame seeds to the bowl of a food processor along with the dates (make sure they are pitted) and pure vanilla extract. Pulse until the mixture becomes sticky, textured, and moldable. You might have to use a spatula to scrape down the sides of the bowl of your food processor a couple of times.

Divide the cookie dough into 9 portions. Form each portion into round cookie shapes. You can use a spoon or use your fingers to form the cookies. Place the shaped cookies on a parchment paper-lined plate.

Melt the chocolate using a double boiler or microwave. Drizzle the melted chocolate over the shaped cookies. I also like to partially dunk a few. If you want chocolate-covered black sesame seed cookies, then dunk them fully.

I usually let the chocolate set at room temperature on the kitchen counter. But, if you are in a hurry, you can place these chocolate-drizzled and dunked cookies in the refrigerator for 15–20 minutes.

Serve them as is or enjoy with your favorite bowl of ice cream and/or hot cup of tea or coffee.