You should keep in mind that sweets made without added processed sugar do not behave the same as classic sweets. For example, cakes do not rise the same way.
The use of honey in baking requires caution, so the temperature should be lowered by a few degrees to prevent what you are baking from burning more easily.
The honey used in the recipes is liquid for better handling. If it is thick like fir honey, it will be more difficult for you to use.
Where dates are mentioned, ideally choose royal dates, which are larger in size than the classic ones and offer the ideal sweetness. You will find that you can enjoy eating them plain as well.
Where any nut or seed "butter" is mentioned (e.g., tahini, almond butter, etc.), it can be replaced with any kind you like.
The dark couverture chocolate used has a cocoa content of 55-60%. You can experiment with different types of flours and discover those that suit you best.
