Line large baking sheet with parchment paper or waxed paper.
In large saucepan over low heat, combine tahini, chocolate, and coconut oil. Stir until melted and smooth. Remove the pan from the heat.
Whisk in the sweetener, cocoa powder, and vanilla extract until smooth. Add the coconut flakes and pumpkin seeds and stir until well combined.
Drop the mixture by rounded spoonfuls onto the prepared baking sheet and refrigerate until set, about 30 minutes. Keep refrigerated until ready to serve; they will keep for up to a week.