Coarsely grind the almonds in a food processor and transfer to a large skillet. Heat over medium-low flame, stirring, for a few minutes, to toast. Remove from the skillet.

Pulse the dates in the same food processor until they become a paste.

Add the toasted almonds and cocoa to the dates in the food processor and pulse on and off, drizzling in enough of the honey and 1 tablespoon olive oil for the mixture to come together smoothly.

Remove the mixture from the bowl of the food processor and transfer to a mixing bowl. Take a tablespoon at a time of the mixture and shape into balls about 1 ½ inches/4 cm in diameter.

Place in a sealable container lined with parchment paper and store at room temperature for 4 to5 days or up to a week refrigerated.