1

In a small dry frying pan, toast the porridge oats over a medium heat for 3 minutes, stirring, until lightly golden. Transfer to a food processor.

2

Add the dried pitted dates, espresso powder, ground cardamom, and pulse until the dates and oats are finely chopped and the mixture comes together in large clumps.

3

Scoop out 1 tablespoon of the mixture and roll into a ball. Repeat to get a total of 16 balls. Roll the balls in 25g ground almonds until lightly coated.