Blend the dates and tahini: In a food processor, add the pitted Medjool dates and tahini. Blend until the mixture becomes smooth and even.
Add cocoa powder and salt: Add the cocoa powder and salt to the date-tahini mixture and blend again until everything is well combined.
Shape the mixture: Line a 22×12 cm loaf tin (or any small cake tin) with baking paper. Press the brownie mixture into the lined tin, smoothing it out evenly. Freeze for 30 minutes to firm up.
Slice the brownies: After freezing, remove the mixture from the tin and slice into 8 squares (or smaller bite-sized pieces if preferred).
Dip in chocolate: Melt the dark chocolate in the microwave or using a double boiler. Dip each brownie square into the melted chocolate, ensuring all sides are coated. Place the chocolate-covered brownies on a baking paper-lined chopping board.
Chill and set: Refrigerate the brownies until the chocolate is set. Store in an airtight container at room temperature or in the fridge for up to 5 days.