Old World Sugarplums

Toss walnuts into a mixing bowl with one-half teaspoon unrefined sea salt and add warm water to cover by two inches. Allow the nuts to soak, covered, in salty water overnight between eight and twelve hours.
After the nuts have soaked between eight and twelve hours, drain them in a colander and rinse them well. Pat them dry with a kitchen towel.
Toss the soaked nuts into a food processor with the zest of one orange, cinnamon, allspice, nutmeg, coriander as well as chopped pitted dates, unsulphured apricots and pitted prunes.
Pulse the mixture three to four times to combine, then process the dried fruit, walnuts and spices until a paste forms – about four or five minutes.
Transfer the paste to a mixing bowl and form the sugar plums by rolling about two tablespoons of the paste in the palms of your hands until a round ball forms. Dredge the sugar plum in powdered unrefined cane sugar or unsweetened dessicated coconut.