Preheat oven to 350 degrees F (177 degrees C).
Prep a 8x8 cake pan by greasing and lining it with parchment paper. Set aside.
Toast the black sesame seeds over medium heat for 20-30 seconds until smoke starts coming off from them.
Pour black sesame seeds into a food processor or spice grinder. I would highly recommend using a spice grinder. Pulse until the black sesame seeds are a super fine consistency.
Add black sesame seeds to a food processor (if you didn’t use a food processor for the last step). Follow that with butter, powdered sugar, vanilla extract, salt, egg, and all purpose flour. Pulse until a soft dough forms. Press the dough into the bottom of the prepped cake pan.
Bake for 18-20 minutes until the edges start to brown. Cool completely (20-30 minutes).
Spread an even layer of the jam on top. Let it set in the fridge for 10 minutes.
Take the bars out from the fridge and cut into 16 equal pieces. You can go smaller or larger depending on your preference.
Combine chocolate and coconut oil in a bowl. Microwave in 10 second increments until the chocolate is fully melted. Stir between each time interval.
Drop 1-2 teaspoons of the melted chocolate on the parchment paper. Place the bar on top to coat the bottom. Repeat this process with all the bars. Then coat each bar with the rest of the melted chocolate.
Put the bars in the fridge, so the chocolate can set (~30 minutes). Once set, shave off excess chocolate from the sides using a knife.
Serve and enjoy!