Carefully pit the dates by opening up a slit but not breaking them fully in half.
In a bowl, mix together the tahini and pistachios and a pinch of salt.
Using a small teaspoon, stuff the dates with the tahini mixture and close shut.
Transfer to a baking dish lined with parchment paper or a silpat and freeze for 20 minutes.
Meanwhile, melt the chocolate and coconut oil in a double boiler or in the microwave. For the double boiler, place the chocolate and oil in a glass bowl over a small saucepot filled one inch high with simmering water over medium heat. Stir until melted and take off the heat. If using the microwave, place the chocolate and oil in a microwave safe dish and microwave for 60 seconds on 50%. Stir, then put it back in the microwave for another 30 seconds. Stir and repeat until melted. Set aside.
Place the sesame seeds, finely minced pistachios and salt in three bowls. Remove the dates from the freezer and dip 2 or 3 at a time into the chocolate. You don't have to fully immerse them if you don't want to, the important thing is you cover up the slit where the tahini was put in. Place back on the baking sheet and quickly sprinkle with the sesame, pistachios and salt. Continue with the remaining dates. The chocolate should firm up very quickly but if you go too slow and the dates are no longer cold, then you can pop them in the fridge or freezer for a few minutes until the chocolate is fully set. Keep refrigerated until ready to eat.