|100 g||pistachio nuts — unsalted, shelled|
|50 g||almonds — blanched|
|100 g||dates — medjool|
|200 g||dried figs|
|5-10 ml||orange — zest only|
|5-10 ml||orange blossom water|
|2.5 ml||cinnamon — ground|
|cocoa powder — optional|
Blitz the pistachios and almonds in a food processor using the pulse button (or chop by hand with a kitchen knife) until finely chopped but not powdery. Tip into a bowl.
Remove the stones from the dates and cut the tough stalk ends from the figs. Chop the dried fruit roughly and then whizz until almost smooth in the food processor.
Add the orange zest, orange-flower water or rosewater, honey and cinnamon and briefly whizz again until just combined. Tip into the bowl with the chopped nuts and mix until thoroughly combined.
Using your hands, roll the mixture into cherry-sized balls and place on a lined baking tray. Cover and chill until firm.
Just before serving, lightly dust the balls in cocoa, if desired.
These will keep for up to two weeks in an airtight box in the fridge.
Text and image source: Ideas magazine