Soak the dry figs and dates, separately, in hot water for 15~20 minutes (or in regular water for 3~4 hours). Drain the water and grind them to a smooth paste adding little water.
Melt ghee in a nonstick pan, add the figs and date puree and cook on medium heat, stirring frequently, until the mixture dries out about 10~15 minutes.
Stir in the nuts and mix well to combine. Cook, stirring frequently, for another 10~15 minutes or until the mixture starts to leave the sides of the pan.
Remove the mixture into a greased plate or tin and sprinkle with more chopped nuts, if desired. Set aside to cool. Cut into squares or diamonds when completely cooled. Store in the fridge in an airtight container.