Three common mistakes people run into making a raw dates-almond-cacao mix at home, and what actually causes each one.
The paste won't come together
Usually the almonds went in first and got blended too long before the dates were added. Over-processed almonds start releasing oil and turn into a paste of their own, which doesn't bind a mixture the same way a coarse meal does. Pulse the almonds only until they look like breadcrumbs, then add the dates.
It's too sticky to shape
This is almost always a date problem, not a ratio problem. Medjool and other very soft varieties carry more natural moisture than firmer types, so a recipe written for one variety needs adjusting for another. Add a spoon more almond meal rather than trying to fix it with extra cacao powder, which changes the flavour but not the texture.
It tastes bitter instead of rich
Raw cacao powder is noticeably more bitter than the cocoa powder used in baking, and swapping one for the other at the same amount changes the result. If the batch tastes sharp rather than deep, cut the cacao slightly and taste again before adding more dates to compensate — dates fix sweetness, not bitterness.
For the dates themselves, our Medjool price guide covers grade and cost, and the Malaysian and imported kurma guide lists which varieties are easiest to find locally versus which need ordering in.