First cut your dates into halves. Mine were pitted and not very soft. It is ideal if the dates are slightly hard because they will be your mushroom stem.
In your blender mix the pre-soaked dates with the melted cocoa butter until smooth.
Add the hazelnuts, cashews, vanilla, salt, gingerbread spice, cacao powder and almond milk and mix until you get a pretty sticky dough.
Remove from the blender and chill in the fridge for an hour.
Now using your hands form 10 balls (mine were around 6 cm diameteand cut into 2 halves. These are going to be your mushroom hats. Now carefully push a little mould into them with your fingertip so you can carefully push your half a date into it. Transfer to the freezer before dipping them in the white chooclate coating.