Carob Pineapple Thisbies

1. 1

   Drain soaked fruit, reserving the soaking water.

2. 2

   Puree the figs and dates with the carob powder in a food processor or blender at medium speed, adding a little soaking water if necessary.

3. 3

   Cut pineapple into small pieces, using scissors with wet blades to prevent from sticking.

4. 4

   In a large bowl, mix the pureed figs and dates with the pineapple, ground walnuts, walnut pieces and raisins.

5. 5

   In a small bowl, mix coconut and cinnamon.

6. 6

   Form dough into small balls; roll in coconut mixture and flatten into cookie shapes.

7. 7

   Refrigerate until ready to serve.

8. 8

   Will keep refrigerated up to a month.

No additional tips available.