Soak the dates and figs in hot milk for 1 hour.
Take out the pieces, leaving behind the liquid and grind to a puree. Add some liquid if the mixture is too dry. It's okay if the puree is coarse.
Dry roast the nuts and oats on a low flame for a few minutes.
Grind the nuts and oats to a fine powder.
Tip the powder into a bowl, and add a little of the puree. Mix together to form a slightly sticky dough, adding more puree little by little. Use your hands if a spoon isn't manageable.
Make small balls out of the dough and lay them out on a dish. Chill for at least 30 minutes.
Put each ball in little cupcake liners and arrange on a platter. Serve with a refreshing drink.