Toast the pistachios in the oven for 4 minutes @ 190°C/375°F. Measure out 100g for the paste and 50g for the garnish later.

Boil the dates in water for about 5 minutes. Drain and discard the water.

Blend the 50g of pistachios in a food processor or high powered blender into small pieces and set aside for later.

Blend the rest of the pistachios (100g) with the 4 tbsp of oil for about 5 minutes or until a smooth paste is formed.

If using a blender, blend on low speed and use a spatula to scrape the sides down frequently.

Add the cocoa powder and brown sugar. Blend until mixed.

Add the boiled dates and blend on low until it comes together. Be careful not to overwork the blender as the mixture is very thick. Transfer to a sealed container and refrigerate for at least 20 minutes.

Roll the chocolates into little balls by rubbing them between the palms of your hands.

Roll the chocolates in the ground pistachios or cocoa powder. Store the chocolates in a sealed container in the fridge for up to one week.