Soak the Medjool dates in warm water for about 10 minutes. Drain afterward.

Place the softened dates in a food processor and blend until smooth pastes forms, about 1-2 minutes.

Combine the date paste with tahini, dairy-free milk, and vanilla extract (if using) in a mixing bowl. Mix until creamy.

In another bowl, whisk together cocoa powder, almond flour, baking soda, and sea salt.

Fold the dry ingredients into the wet mixture until just combined.

Pour the batter into a parchment-lined baking dish and bake in a preheated oven at 350°F (175°C) for 25-30 minutes.

Allow brownies to cool in the pan for at least 15 minutes before cutting into squares.