Place dry fruits and walnuts into the food processor until minced.
Transfer mixture into a bigger bowl, add orange liqueur and honey to bind ingredients together. Shape the mixture into around 2.5cm balls, pressing the mixture into the palms of your hand so the ingredients stick together.
Roll each ball in the desire topping and place on your baking sheet. You can roll them in different sugars,unsweetened coco powder, dried sweetened or unsweetened coconut,grated chocolate, and|or finely chopped nuts.
Chocolate coating; chill balls in the refrigerator for at least an hour. Then put 100g of dark chocolate and 1 teaspoon of butter in a heart proof bowl, placed over a saucepan of simmering water.
Once it’s melted, remove from the heat and dip balls, once at a time into the melted chocolate, making sure the entire ball is coated with chocolate. Then, with a fork remove the fruits balls from the melted chocolate,
allowing any excess chocolate to drip back into the bowl. Place on a baking sheet. When all the balls have been dipped in the chocolate, place the baking sheet in the refrigerator until the chocolate has set.
Once the chocolate has hardened, if you like, you can drizzle the tops of the balls with melted milk or white chocolate (you will need about 30g) or easier.
They can stored in the refrigerator for about a month. They also can be frozen.