Makes 22 balls
120g walnuts, shelled
1 tbsp nori, flaked or ground
Generous pinch of sea salt
4 tbsp raw cocoa powder, plus extra for rolling
12 large dried figs, stems removed, halved
1 tsp vanilla extract
1 tbsp raw cacao butter, grated (optional)
- Soak the figs in water, green tea or brandy for 30 minutes.
- Blitz the walnuts, nori, salt and cocoa powder in a food processor using an S blade until the walnuts are broken up.
- Drain the figs, reserving their liquid, and add to the food processor along with the vanilla and cacao butter, if using. Pulse until the mixture just comes together. Add some of the reserved fig soaking liquid if the mixture is too dry.
- Roll the mixture into around 22 balls. Place some cocoa powder or grated chocolate on a plate and roll the truffles in it to coat. Store in the fridge for up to one week.
Per serving: 65kcals, 3.5g fat (0g saturated), 7.7g carbs, 5.1g sugars, 2.1g protein, 1.9g fibre, 0.014g sodium
TIP: If you’re making these treats for children, use pineapple juice to soak the figs.