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Blend the almonds before adding the dates and continue to bring the mixture together.
If the mixture remains too dry add up to a tbsp of water, though less, if required.
Just be careful that the mixture isn't too sticky.
Knead through the rice crispies before shaping into 16 small logs.
Set aside in the fridge for 30 minutes.
In the meantime melt the chocolate over a bain Marie or in short bursts in the microwave.
Roll the crispy logs in the chocolate and set aside to harden.
Store in an airtight container in the fridge for up to 1 week.