Soak 290g of dates in cold water for 15 minutes to eliminate preservatives and activate beneficial substances.
In the meantime, lightly toast 180g of almonds in a frying pan. Then grind them into a fine powder using a blender.
After soaking, remove the seeds from the dates and grind them into a paste using a blender.
Mix the ground almonds and date paste thoroughly, forming a dough-like mixture.
Shape the mixture into small cylinders and place them in the refrigerator for 30 minutes to firm up.
In a water bath, melt 200g of sugar-free dark chocolate. Add 2 tablespoons of vegetable oil and mix until smooth.
Dip the date-almond cylinders into the melted chocolate to coat them evenly.
Place the coated candies in the refrigerator for 5 minutes to set.
Decorate the candies with chocolate lines and sprinkle lightly toasted sesame seeds (40g) on top.
Return the dessert to the fridge for a few more minutes to allow the chocolate to harden.
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