Place the dried figs, dried cranberries, goji berries and orange juice in a bowl and allow to soak for at least half an hour.
Take to one side approx. 24 pistachio halves and 24 goji berries to use for the 'holly' topping. Add the remaining soaked dried figs, goji berries and cranberries, and the remaining bliss ball ingredients (not the topping ingredients0) to a food processor and blitz until you reach a sticky, crumb texture.
Divide the mixture into 8 and form a ball with each portion using your hands. Press the mixture together tightly then roll until smooth in your palms.
Place the balls in the fridge on a clean baking tray and allow to set while you make the topping.
Add the powdered xylitol, coconut milk and coconut cream to a jug or bowl and use a hand blender to blend until smooth.
Add the psyllium husk powder and stir in using a spoon. The mixture will start to thicken.
Once the mixture has thickened, after a few mins, it is ready to add to the bliss balls.
Use a spoon to place some mixture on the top of each bliss ball. The topping mixture will begin to thicken but don't worry you can add a tsp of water gradually to allow for easy application. If you make the mixture too runny, it will run down your bliss balls so go easy with the water!
Tease the white mixture down the sides of the bliss ball to imitate 'snow' falling from the top.
If you find the mixture is rough when smoothing and you would like a smoother finish, simply dip a teaspoon in some water, use the back of the teaspoon to smooth the mixture on each ball until you reach the desired effect.
Add the 'holly and berries' on top by placing 3 pistachio halves and 3 goji berries on each bliss ball.
They are ready to eat! or store in the fridge in an airtight container for up to 3 days.