Process the Medjool dates with warm water in a food processor, scraping down the sides as needed. Add a little more water, if needed, to form a paste.
Melt the dark chocolate in a double boiler on the lowest setting, gently stirring as necessary. Be careful not to overheat.
Add the melted chocolate and the remaining ingredients into the food processor. Process until the mixture forms a smooth paste. If too wet, add more cacao powder.
Turn onto a piece of parchment paper, then cover with another piece of parchment paper and flatten. Refrigerate overnight.
The next day, scoop 1 to 2 tablespoons of the mixture in to your hand and roll into balls, then roll the balls in the desired topping. Use a sifting jar for the cacao powder (if you have one).
Medjool Date Pumpkin Biscotti
