Place the chocolate and peanut butter chips in 2 separate microwave safe bowls. Microwave 90 seconds, stirring every 30 seconds, until melted.
Stir the tahini into the melted peanut butter chips.
On a parchment lined baking sheet (make sure it can fit inside your freezer) spread the melted chocolate within an inch of the sides of pan.
Using a spoon, drizzle the melted peanut butter and tahini mixture on top of chocolate and make swirls.
Top with chopped dates, aleppo pepper and sea salt. Place in freezer for 1 hour minimum or overnight Chocolate bark should be firm before breaking into pieces and served.