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In a mixing bowl combine dates, oats, pecans, cinnamon, salt, and almond milk and stir until everything is evenly mixed.
Transfer to a parchment lined brownie pan. Smooth out mixture evenly with a spoon and refrigerate for 20 minutes.
Microwave chocolate in 30 second increments until fully melted.
Remove the date/oat/pecan mixture from the refrigerator and pour melted chocolate on top. Rotate the brownie pan around to spread chocolate evenly.
Spoon the tahini evenly over the chocolate layer. Using a knife or toothpick swirl tahini into chocolate.
Garnish with flaky salt.
Refrigerate mixture for at least 30 minutes before slicing.
When ready to slice, soak the knife in hot water and very slowly make cuts. This will ensure the chocolate layer does not crack in unwanted places. Cut into 9 even pieces.
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