Pour hot water over the dates and, while they soak, cook the peeled apple in water or steam it.

Chop the soaked dates, add the cooked apple, move everything to a saucepan and simmer over low heat.

Add a pinch each of cardamom, cinnamon and nutmeg and blend into a smooth filling. Optionally stir in crushed walnuts or hazelnuts. Simmer until no liquid runs out of it.

Put the chestnut flour, egg, hot water, coconut oil, baking soda and cocoa into a bowl and knead by hand, without a mixer.

Keep kneading until the dough is smooth and even, adding a pinch each of cinnamon, cardamom, nutmeg and optionally cloves.

Shape the dough into a ball and refrigerate it for 1 hour.

Roll the dough out between two sheets of baking paper and cut circles with a glass.

Put a teaspoon of filling into each circle and seal the edges, dipping your fingers in water every time.

Bring a pot of salted water to the boil and drop the dumplings in batches so they do not stick. Cook until they float to the top, about 7 to 10 minutes.

Serve with onion chutney or a plant milk cream, such as rice cream, sprinkled with pomegranate arils.