Preheat oven to 375 F/ 190 C. Soak dates in hot water, allow to soak while prepping the other ingredients. I soak mine with the pits because it is easier to remove the pits once soaked and soft.
Combine flour, starch, baking soda and salt in a small bowl and whisk to break up clumps. Set aside.
Melt ½ cup chocolate chips with tahini using a microwave or double boiler. If using a microwave, be sure to heat in short 10-15 second increments so you avoid burning it. Stir in between heating to break down large chunks. It took mine about 1 minute to melt, but it will depend on your microwave.
Once melted, pour mixture into a blender or food processor (save the bowl you used for later). Add dates (make sure to remove the pits), 2 tablespoons of the soaking water, molasses, vanilla and peppermint extract. Blend until smooth.
Add in the flour mixture. Blend again to combine.
Pour the other ½ cup of chocolate chips into the blender or food processor and pulse to combine.
Put batter into the refrigerator for at least 20 minutes to harden. You want it pliable but not too sticky or it will be hard to roll into balls.
Once firm, roll into balls about 1 ½ inches in size. Place them on a parchment lined cookie sheet.
Bake for 12-13 minutes, until slightly firm. They cook more as they cool so make sure NOT to over bake.
Allow to cool completely. Once cool melt the remaining 1 cup chocolate chips. Pour melted chocolate into a piping bag used for frosting, or you can use a plastic bag and cut the corner off, make sure it isn’t too hot so you don’t burn yourself. Pipe the melted chocolate over the brownie bites so that it covers the entire top, it’s okay if it melts down the side. Messy is good.
Sprinkle the tops with crushed candy cane if you want and allow the chocolate to harden. You can either put them in the refrigerator or leave them out if the weather isn’t too hot.