1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.

2. Add the dates to a blender and mix until you get a smooth paste. Add the almonds and mix briefly – the result should look like wet sand. Transfer to a bowl, add the rolled oats, and knead into a dough. Divide into 12 portions, shape into balls, flatten them and shape into cookies. Place on the prepared baking sheet and bake for about 12-14 minutes. Remove from oven and cool down on a wire rack.

3. Chop the chocolate coarsely and melt (e.g. in the microwave). Use a spoon to spread some chocolate on each cookie, sprinkle with chopped almonds, and let dry. Store the finished cookies in a well-closing tin.