Preheat oven to 350 degrees Fahrenheit.

Combine the flour and sea salt in a large mixing bowl.

In a food processor combine tahini, plantain and dates.

Process until you achieve smooth texture like liquid dough.

Once achieved mix the wet dough with your dry ingredients.

Ok it's time to play - the mixture will be thick and sticky, so dip your hands in a cold water as needed.

You could also place dough into the fridge for 20-30 minutes to firm it up a bit.

Roll mixture into 1 1/2 inch balls between palms of hands, and then roll it in the sesame seeds so that it’s well coated.

Press the dough ball onto a parchment lined baking sheet, using fork to flatten it.

Repeat with all the dough, and then bake the cookies for 12-15 minutes, or until they’re golden brown.