Preparation:
Drain soaked fruit, reserving the soaking water. 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.
Cut pineapple into small pieces, using scissors with wet blades to
prevent from sticking. In a large bowl, mix the pureed figs and dates with
the pineapple, ground walnuts, walnut pieces and raisins.
In a small bowl, mix coconut and cinnamon. Form douhg into small balls;
roll in coconut mixture and flatten into cookie shapes. Refrigerate until
ready to saerve.
Will keep refrigerated up to a month. |
