Put the almonds on a non-stick baking paper and cook in a preheated oven at 180°C for 15 minutes. Remove them from the oven and set aside to cool down.
Place the dates in a bowl and add tap water until it covers them. Let them soak for 1 hour. Strain them and put them in a big blender.
Add the almonds, the sunflower seeds, pumpkin seeds, raisins or cranberries, cocoa, tahini, carob syrup and cinnamon. Blend until the mixture becomes homogenous. If needed, add some of the liquid from the dates or some soy or coconut milk.
Use 20g from the mixture to knead and shape into round balls. Store in an airtight container in the fridge.