- Melt the coconut oil over low heat.
- Chop the figs and walnuts into small pieces.
- In a bowl, mix the dark chocolate almond spread with the maple syrup, melted coconut oil and vanilla essence.
- Add the remaining ingredients and mix.
- Refridgerate for 20 minutes.
- Using your hands, form 12 to 24 balls (depending on your desired size) and line them on a baking sheet.
- Refrigerate for 30 minutes before eating.
The balls can be preserved in an air-tight glass container for up to a week.