Line a baking sheet with parchment paper. Set aside.

Add pitted Medjool dates to a food processor and blend until a mostly smooth paste forms. You will need to scrape the sides of your food processor a few times with a spatula to help the processor mix and blend. If your dates are a little old or dry, soak them first to rehydrate.

Once you have a smooth date paste, add in the unsweetened Dutch process cocoa powder and natural cashew or peanut butter. Blend until you have a uniform mixture with the consistency of a soft dough.

Taste the dough and adjust as needed. For a stronger nut flavor, add more nut butter. For a stronger cocoa flavor, add more cocoa powder. If your dough is too crumbly, add a splash of water. If it becomes too soft and sticky to work with, add more cocoa powder.

Using a 1.5 tbsp cookie scoop, scoop cookie dough. Roll the scooped dough between the palm of your hands until it forms a smooth ball.

Place each dough ball onto the prepared cookie sheet. Press down on the dough ball with the palm of your hand until it forms a smooth round disk, between 3/8 and 1/2 inch thick. Repeat with the remaining dough, smoothing the edges and reshaping as needed to achieve the final cookie shape.

Place the formed cookies into the fridge for about 30 minutes to one hour to firm up. This makes them easier to hold and eat.

If desired, you can dip the cookies in melted chocolate or drizzle melted chocolate over them for decoration.