Add pitted dates to a blender and pulse/mix until small bits remain or a ball forms.

Use a Tablespoon (or scoop) to scoop out the filling, and gently transfer to a parchment-lined baking sheet. Repeat until all filling is used - about 9-11 macaroons (amount as original recipe is written // adjust if altering batch size), depending on scoop size - then freeze.

Add grated cocoa butter and coconut oil to a ceramic bowl set, then set in a shallow dish (such as an 8x8 baking dish) filled with almost boiling hot water - this will keep the recipe raw - see notes for more options/details.

Let the cocoa butter and coconut oil rest, stirring occasionally, until completely melted. Then add your cacao powder and whisk.

Remove the macaroons from the freezer and dip the bottoms in the raw chocolate. Place back on baking sheet and move back to freezer to set for 5 minutes.

Remove macaroons from freezer once more and dip the tops in the chocolate, using a spoon to brush the chocolate up the sides until fully coated.

You may have leftover chocolate, which can be used to coat fruit (such as strawberries), or poured into mini muffin liners for individual-sized chocolates.

These can be eaten straight from the freezer, but I prefer them at room temperature because they are a bit softer in texture and you can more fully enjoy the flavors.

Store leftovers covered at room temperature up to 3 days, in the refrigerator 4-5 days or in the freezer 3-4 weeks.