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.