In a pan, add the chopped dates and 1 cup water. Bring to boil and then simmer for 10 minutes or till the dates are completely softened and mashed to a puree consistency. Keep aside to cool.
Lightly toast the cashewnuts and keep aside.
In a bowl, add the flour, almond meal and butter. Mix with your fingertips till it resembles bread crumbs like texture.
Add the cashewnuts, date puree, cocoa powder and sugar; knead into a semi soft dough.
Cover and refrigerate for 15 minutes.
Preheat the oven to 160°C (fan forced; 180°C if conventional).
Form small balls from the dough and lightly flatten on top to resemble circular discs.
Place in a tray lined with baking paper and bake till the cookies are crisp (takes about 20-25 minutes).
Cool completely and store in an airtight container.