Same three ingredients — Mariami dates, almonds, cacao — make three different products depending on how each one is prepared, not the ratio.
Bars: press, don't roll
For a bar shape, pulse the mixture less than for balls; leave it slightly coarser so it holds together when pressed flat in a lined tray rather than turning into a smooth paste. Chill the tray before cutting — a warm bar crumbles at the cut line, a chilled one slices clean.
Truffles: swap the finish, not the base
The base mix is the same as a bar, rolled into a ball instead of pressed flat, then finished differently — dipped in melted dark chocolate, or rolled in cacao nibs instead of powder for a texture contrast on the outside. Mariami's soft flesh takes a coating well because the base itself isn't grainy.
Bites with texture: keep some almonds whole
Reserve a third of the almonds and chop them coarsely instead of blending them in, then fold them into the finished paste by hand. This keeps a bit of crunch running through the bite instead of an entirely smooth mouthfeel, closer to a granola bar than a truffle.
For sourcing Mariami itself, see our Kurma Mariami AA piece on using it beyond sweet treats, and the Medjool price guide if comparing cost against other varieties for a bigger batch.