• 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.

White Chooclate Coating

• Melt the cocoa butter with the coconut butter in a pan on low heat. If you want a very sweet coating you are free to add some maple syrup too.
• Now dip the mushroom hats several times into the melted white chocolate. I think, I dipped them around 5 times or so. If you go for the mushroom freckles add some cocoa nibs.