Fig, walnut and ginger balls

Instructions

1 Put all the ingredients, except the coating, in a food processor and blitz, using a spatula to scrape down the sides of the bowl between pulses if necessary. Stop when the ‘dough’ is as smooth or as chunky as you like. It should be soft but not too sticky (if it’s too dry, add a little water; if it’s too wet, add more milled seeds or ground almonds).

2 Take 1 heaped teaspoon of the mixture and form into a small ball, about 3–4cm in diameter. Roll in the coating ingredient to cover, then put on a plate. Repeat with the remaining mixture. Chill in the fridge for about 15 min.

3 Serve straight away, or keep in the fridge in an airtight container for up to 1 week or in the freezer for up to 1 month.