• Place 200 g of dates in a bowl and cover with warm water. Let them soak for around 10-15 minutes and then drain the water.*
  
• Put 200 g of almonds in a pan and toast almonds just for a few minutes (without oil). Toast them, so they get some color, but do not get burnt.* Let them cool down for a few minutes.
  
• Put almonds into a blender. Blend and mix and blend again. Do not let almonds get to the consistency of almond butter, the perfect consistency has to have crumbs.
  
• Drain the water, so you only have soft dates and add them to blended almonds. Blend everything together. Be careful to not blend to paste structure, your mixture does not have to look like nut butter. Add 1 tbsp of cocoa powder and blend again.
  
• Put baking paper in a form and grease with a little bit of oil. Put a date-almonds mixture inside and press, so it spreads evenly in a form.
  
• Cut into 16 bars, but do not separate them, leave everything in a form. Put the form into a freezer for 2-3 hours.
  
• Take your chocolate bar mixture out of the freezer and cut into 16 pieces.
  

Prepare chocolate glaze:

• Place a pan with water on a heat. In a heatproof bowl add 80 g of chocolate and place it over a pan with water. Let everything heat and melt. Take a heatproof bowl down from the heat, when the half of chocolate is melted and stirring constantly let the rest of chocolate melt inside.
  
• Dip chocolate bars into melted chocolate, so they are covered with chocolate from both sides. Cover a cutting board with baking paper. Place the chocolate bar on baking paper and put them in the fridge. Let them cool for 15 minutes. Enjoy!