*Honey dates have a particular sweet and slightly gritty texture to them, while still being soft and sticky, which is why I used them in this recipe. Other dates, like medjool, might be a bit too soft / pasty, or if too firm (like deglet nour), might not be sticky enough. If you use another kind of date you might therefore need to adjust the recipe slightly — i.e. if your mixture is too pasty / sticky, add more almonds or almond flour, or if too chunky and not moist enough add another tbsp of water (or more as needed) to get to the right texture.

**For a nut-free alternative can use 1 cup of thick toasted coconut chips, like these instead.

***I used cacao butter for its lovely flavor here, and also to help thin out the chocolate a bit so it’s easier to pour into the mold. It is an optional ingredient however, and you can get by without it if you prefer. For this recipe here I used about 4 + 8 cacao butter wafers. If you’re using chunks of cacao butter, chop them up smaller so they melt faster into the chocolate.

****Note: I separated the process into 3 +3 cookies here because I found that if you first dunk all 6 cookies in the chocolate, by the time you're ready to top them off with the molded chocolate the initial chocolate coating can solidify which means the molded chocolate won't stick to it. If this happens to you at any stage, simply spread about 1/2 a tsp of the melted chocolate remaining from dunking on top of a cookie and cover with the molded chocolate.