Cut red dates into small pieces with a knife or scissor. Remove the seed.

In a blender or food processor, blend the red dates with 400 gr water until smooth.

In a small bowl, mix tapioca flour with 100 gr water until well incorporated. Set aside.

Pour the blended red dates into a large non-stick pan. Stir in maltose and butter/oil into the mixture. Turn on the heat to low-medium heat and cook until the mixture thickens slightly for about 10 minutes. Make sure to keep stirring the mixture with a silicone spatula to prevent the bottom from burning.

Add toasted walnuts into the red date dough and stir until well combined. Turn off the heat. Cool the mixture slightly before shaping it.

Pour the dough on the center of a waxed paper/parchment paper/silicone mat. Spread the dough with a spatula roughly. Fold the paper or mat over the dough. Use a rolling pin to press down and smooth the candy out into a square or rectangle of dough that's about 3/4-inch (2 cm) thick.

Let the mixture cool completely. Chill the shaped dough for 2 hours or more in the refrigerator.

When ready to cut, remove the paper from the dough. Grease a sharp knife with oil. Cut the dough into 3/4x2-inch (2x5 cm) pieces.