Place the almond flour, almond butter, cacao powder, and pinch of sea salt in the food processor and process until well combined (it doesn’t have to be completely smooth, just well combined.)
Add the dates to the food processor and process well until the dates are incorporated with the other ingredients (again, doesn’t have to be smooth, just well combined).
Add the cacao nibs and shredded coconut and pulse in quick spurts, just until they are well incorporated with the other ingredients. The batter should be chunky but all ingredients well combined.
Spread the batter into a parchment paper-lined 8x8 baking pan. Using your hands, press the batter into the pan evenly and compactly. Take care to press into the corners and edges of the pan and all around, smoothing it out and pressing all the ingredients together tightly. This is an important step so that the brownies don’t fall apart when you’re cutting them. Place the pan of brownies in the freezer for 15 minutes.
Remove the pan from the freezer and drizzle the tahini all over the top of the brownies. Place the pan back in the freezer for 15 more minutes.
Remove the pan from the freezer and carefully lift the parchment paper lining with the brownies out of the pan and onto a safe cutting surface. Carefully cut the brownies into 16 evenly-sized pieces, and store in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.