Chocolate Date M’Hencha (Moroccan Pastry Recipe)

Filling: 150 grams dark chocolate (60% cocoa)
Filling: 150 grams date paste
Filling: 115 grams raw almonds
Filling: 2 tablespoons butter
Filling: 1/2 teaspoon ground cinnamon
For the Dough: Warka or Phyllo dough
For the Dough: Melted butter
For the sauce (optional): honey + a little bit of orange blossom water


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