Soak the semi-dried figs in some boiling water for 30 minutes, until they have become plump and soft.
Drain well, and then process until the figs form a thick paste.
Place bite-sized balls onto a lined baking tray, and freeze for 20 minutes.
Add blobs of peanut butter on top of each truffle, and return to the freezer for 10 minutes.
While the truffles are re-hardening, melt the chocolate and coconut butter together.
Remove the truffles from the freezer, and then coat each one with the melted chocolate. The coldness of the truffles will make the chocolate harden upon contact, forming a lovely, crisp chocolatey shell.
Store the truffles in the ‘fridge if you’re going to be having them on the day you make them, otherwise, keep in an airtight container in the freezer (for up to three months), removing them 15 minutes before you want to serve.