3/4 c smooth peanut butter, almond butter, or a combination of nut butters (pepita, sunflower seed, cashew...)
2-4 Tbsp water (use 2 Tbsp for runnier nut butters, 4 if it's drier)
1/4 c black strap molasses
2 Tbsp honey (or agave nectar)
*3 Tbsp carob powder (or cocoa)
*2 Tbsp cocoa (or carob powder)
2 Tbsp ground flax seeds
1 tsp cinnamon
pinch of sea salt (optional)

Place all ingredients in a sauce pan and mix together on low heat. You only want to use the heat to soften the mixture, not to cook it.
Mix well.

* If using all cocoa (5 Tbsp), you may want to add another Tbsp of
honey (or agave), as carob is sweet and cocoa is bitter. 

Sprinkle enough black sesame seeds to cover the bottom of a smallish square
pan. Press the warm mixture into the pan. Sprinkle more black sesame
seeds to cover the top. Gently press the seeds in with a piece of wax
paper/parchment/etc.

Cut into squares - a pastry scraper works great for this.

You can also make this into balls: use about 1 heaping tsp of batter per ball, and then roll in sesame seeds.

Cover and refrigerate.

You're rich!