1. Put the almonds and pecans into a food processor and blend for 3–4 minutes until they turn to powder. Add the remaining ingredients and blend again to form a paste.
2. Mould the paste into 30 small balls. i find this easier if i wet my hands first, to stop the mixture sticking too much. roll each ball in the desiccated coconut. Place the balls on a tray, cover well with cling film and place in the freezer. once the balls are hard, you can transfer them from the tray into freezer bags. Label the bags with the contents and the date made. They will keep in the freezer for up to 1 month.
3. They are delicious served at room temperature or when just starting to defrost.
Recipe courtesy of Blooming Delicious by Sophie Wright (Vermilion, £18.99)