Soak the spelt in warm water for about 30 min. Boil the buckwheat for about 5-8 min. Strain them, wash them with cold water, then well strain again.
Clean the dates and figs of their pits and dice them finely.
Stir until you get a smooth mixture and form balls with wet hands. Roll them in cocoa, then in coconut flakes and finally place them in paper bonbon cups.
Put the bonbons in the fridge for 24 hours and then serve.