These are ready in minutes and can be refrigerated for up to three weeks in an airtight container. A tasty Pesach treat.

Ingredients

100g almonds
200g dried dates, pitted
80g dried apricots
135g raisins or sultanas
½-1 tsp cinnamon
1-2 tbsp grape juice
Ground almonds (optional)

Method:

• Blitz the almonds in a food processor until coarsely chopped.
• Add the remaining ingredients – except the juice and blitz again until well blended.
• It may come together in a ball at that point, but if not, add a tablespoon or two of juice to help it stick together. Do not add too much or it will be too sticky to roll. Once it has come together in a ball put it in a bowl and have a second bowl of cold water to hand.
• Dampen your hands a little with the water and scoop spoons of the mixture – I use a mini ice cream scoop that is 3cm wide. Carefully roll the mixture into balls of about 3cm — a nice truffle-sized piece. You may want to coat them in ground nuts — I coat half and leave half.
• If they are very soft, refrigerate them for at least a couple of hours — or until you want to serve them.
• If not using immediately, store in a covered container.