Assemble all the ingredients.

Bring a pot of 2 cups of water to a boil over high heat. Turn off the burner and place the dates in the pot of water. Allow them to soak until softened, approximately 20 minutes. Then, drain them in a colander.

Preheat your oven to 350°F.

Line a 9 x 13-inch glass baking dish with parchment paper. Brush the paper lightly with olive oil and set aside.

Into a large mixing bowl, sift together the flour, cocoa powder, and baking powder. Stir to combine. Set this aside while you prepare the wet ingredients.

In the bowl of a food processor, add the dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt, and 3/4 cup olive oil. Process until smooth and creamy.

Pour the wet ingredients into the mixing bowl with the flour and cocoa powder. Whisk together until well combined. Fold in the chocolate chips and halva with a wooden spoon.

Pour the batter into the prepared baking dish and spread it out into an even layer using a silicone or rubber spatula. Sprinkle the batter evenly with sesame seeds, then top with the chopped almonds.

Place the baking dish in the oven and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and sprinkle with the flaky sea salt. Allow the brownies to cool completely. Then, refrigerate until cold and firm before cutting.

Cut into squares and either eat cold or allow them to come to room temperature before serving. These brownies are great topped with a scoop of coconut milk ice cream.