In a food processor, grind up almonds until they have broken into large crumbs. Then add tahini, 1/3-1/4th cup of agave to taste, and sea salt. Pulse food processor until the mixture balls up.
Turn out into a mixing bowl and season with 1/4th to 1/3rd cup of Agave to your taste preference. Add one pinch of sea salt.
Pour sesame seeds into a bowl. Roll 1 inch chunks into balls and dredge in the sesame seeds.
Using your finger, press a small hole into the center of each cookie half way through to make room for chocolate filling. Set aside in the freezer to help firm up the cookies.
Chocolate Filling:
While the cookies are setting, melt coconut oil in a saucepan. Add cocoa powder, vanilla extract, and 1 tbsp of agave. Whisk until syrup is formed. Using a spoon, drizzle chocolate into the hole of each cookie.
Place completed cookies in the fridge to allow to firm for a final time.
Notes
*These cookies are best enjoyed right out of the refrigerator. ** For longer storage place them in the freezer for up to 3 months.