Almond Milk and Almond-Date Cookies

morning/evening before
soak 1 cup of almonds in purified water, twice as high as almonds
Fill 750 mL glass bottle with purified water
Place 250gr pitted dates in glass bowl
Pour most of bottle's water over it.
store in fridge

evening/morning
give soaking pitted dates a stir

morning/evening
drain almonds, rinse as well, discard water
drop almonds into blender
add 1/4 tsp salt, 1/4 tsp cinnamon powder
drain dates and KEEP date-water
move date-water to 750 mL bottle and top up
let dates drain more, KEEPing water, let it drip
pour half of date-water over almonds
blend at full speed, let it run
put cloth/bag over/into jug, add elastic
add bits of date-water to blender as pulp thickens
repeat till date-water is done
continue blending till pulp is incorporated
pour pulp into cloth/bag, let it drip
spoon pulp to assist drainage
stick blend drained dates in its bowl
move almond pulp around more
remove elastic, pull up pulp, squeeze
add almond pulp into mixing bowl
mix till incorporated
Make balls and flatten with fork
place flattened balls in dehydrator
dehydrate for 1 hour minimum
store almond milk in same 750 mL bottle
place utensils in dishwasher

Enjoy the milk. You may choose to add a vanilla pod before zinging, but then it just becomes really expensive.
One more thing to note. If you use a Nutribullet or stick to make other smoothies, now might be the time to use the blender you made the almonds milk in. Less dishes.

Logics

Using the Date water for the almond milk
The idea is to use the sweetness of the water you soaked the dates with to sweeten the almond milk. This works well because you are also cooling the water and softening the dates overnight for easy blending. The dates will soak up some of the water so you will just need to top up a bit.

Only using a little bit of water up front
The smaller the volume in the blender the more the almonds hit the blades. If you just put all the water in all at once the blades hit water more than it hits almonds. That's pointless. You really want to moosh up the almonds to get as much of the goodies out of them. When you are happy that you mooshed it into a proper pulp you top up the water. Up to some point in the past I poured the pulp directly into the bag and ran the water through the pulp afterwards. This works great for getting all the goodies out of the pulp but the problem is that the milk separates when being stored.

Water in fridge
Zinging the almonds with a small amount of water creates a lot of heat and you don't want to damage the almonds with heat.
And its just nicer to have it cool immediately for first use. Also, use the same bottle you are going to use to store the milk in. Less dishes. The resultant almond milk will be slightly less than the original amount of water in the bottle you cooled the evening before. So it also helps measuring the amount of water you need. I suspect if you have really strong hands and can squeeze really really hard you can get the same amount of liquid. Or you could break the bag/cloth.

Why soak it in purified water?
The almonds, as with other nuts and beans, soak up EVERYTHING in the water. Everything. So you always want to use water that is as clean as possible even if only for the FIRST soak. Then discard it after the first soak. The reason I specify first soak is because some people may choose to rinse and continue soaking their nuts (and other legumes) many more times and for longer periods. However, in the first soak, that is where the legumes swell by soaking up everything around it. In that time it also expands, loosening up the skin which in turn dumps the legume's original enzyme inhibitors into the water (this is why they can sprout afterwards). Hence, you want to discard the water of the initial soak. In nature this process would happen at first rains. Purified water would fall from the sky drenching the legume. It's soaks up that good water and discards the inhibitors which in turn drains into the ground to nourish it.