3/4 c Black mission figs; soaked
2 Hrs in 1/2 c water
1/2 c Dates, pitted; soaked 2 hrs
1/4 c Water
5 md Dried pineapple rings;
soak 1/2 Hr in 1/2 c water
1 1/2 tb Carob powder
1 c Coarsely ground walnuts
1/2 c Walnut pieces
1/2 c Raisins
1/2 c Grated coconut
1/2 ts Cinnamon
Drain soaked fruit, reserving the soaking water. Puree the figs & dates
with the carob powder in a food processor or blender at medium speed,
adding a little soaking water if necessary.
Cut pineapple into small pieces, using scissors with wet blades to
prevent from sticking. In a large bowl, mix the pureed figs & dates with
the pineapple, ground walnuts, walnut pieces & raisins.
In a small bowl, mix coconut & cinnamon. Form douhg into small balls;
roll in coconut mixture & flatten into cookie shapes. Refrigerate until
ready to saerve.
Will keep refrigerated up to a month.
