Blitz the almonds in a food processor until coarsely chopped.

Add the remaining ingredients – except the juice and blitz again until well blended.

It may come together in a ball at that point, but if not, add a tablespoon or two of juice to help it stick together. Do not add too much or it will be too sticky to roll. Once it has come together in a ball put it in a bowl and have a second bowl of cold water to hand.

Dampen your hands a little with the water and scoop spoons of the mixture – I use a mini ice cream scoop that is 3cm wide. Carefully roll the mixture into balls of about 3cm — a nice truffle-sized piece. You may want to coat them in ground nuts — I coat half and leave half.

If they are very soft, refrigerate them for at least a couple of hours — or until you want to serve them.

If not using immediately, store in a covered container.