In a food processor, grind up almonds until they have broken into large crumbs. Then add tahini and grind until the mixture starts to ball up.
Turn out into a mixing bowl and season with sweetener 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.
While the cookies are setting, melt coconut oil in a saucepan. Add cocoa powder, vanilla extract, and sweetener. Wisk 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.
*These cookies are best enjoyed right out of the refrigerator. ** For longer storage place them in the freezer for up to 3 months.