Prepare the Dates and Plums: Top up the dates and plums with cold water and let them soak for 15 minutes.

Remove the pits from the dates after soaking.

Roast and Grind Peanuts: Roast the peanuts in a pan until golden brown.

Grind the roasted peanuts in a blender until finely chopped.

Set aside 2 tablespoons of ground peanuts for garnish.

Blend the Ingredients: Add the soaked plums and pitted dates to the blender.

Grind until the mixture is smooth.

Add the rice cake, dried coconut, ground ginger, and cinnamon to the blender.

Squeeze the juice of half an orange (about 50 ml or 1.7 fl oz) and add it to the mixture.

Blend until well combined.

Form the Balls: Take small portions of the mixture and roll them into balls with your hands.

Place the balls in the freezer for 15 minutes to firm up.

Prepare the Chocolate Coating: Melt the sugar-free white chocolate with 1 tablespoon of vegetable oil in a microwave or over a double boiler.

Stir until smooth and fully combined.

Coat and Garnish the Balls: Dip the chilled balls into the melted chocolate, ensuring they are fully coated.

Place the chocolate-coated balls on a parchment-lined tray.

Decorate with the reserved ground peanuts.

Chill and Serve: Place the balls in the refrigerator for 15 minutes to set the chocolate.

Enjoy!