Spread out the almonds on a baking tray and toast at 180C / 350F for 5-10min or until slightly darker in colour and fragrant. Remove and let cool completely.
Cover the dates in boiling water for 10 min. Then remove the water and let them drip the excess by placing them on a colander over a bowl for 5 minutes.
Put all the ingredients inside the bowl of a food processor and process until you get an even paste. Try to form a ball in your hands and if you think it's too dry add a teaspoon of water. Repeat until you like the consistency.
Measure a tablespoon of cocoa powder and place it on a plate. Add more later if needed.
Use a cookie scoop to measure out 1 ball and roll the dough between your wet hands until it's completely round. The water from your hands will then make the cocoa powder stick to the balls.
Roll the ball on the cocoa powder and pat to remove any excess. Roll once again between your hands.
They're ready to eat! They keep in the fridge for 5 days or in the freezer for up to 3 months.