In a bow, mix the tahini, maple syrup, and vanilla extract until well combined.
Add the almond flour, cocoa powder, coconut flour, and salt. Stir until a cookie dough consistency forms. It should be doughy and moist but not overly wet.
Shape dough into 10 balls with your hands.
Roll balls in sesame seeds to coat.
Refrigerate for 20 minutes to allow balls to set.
Video
Notes
Store in an air-tight container in the fridge for up to 7 days. Store in the freezer up to 3 months.