Carob Pineapple Thisbies
Submitted by Heriette
Carob pineapple thisbies are no-bake raw cookies made from pureed figs, dates, and carob powder mixed with pineapple, walnuts, and raisins, then rolled in cinnamon coconut.
YIELD
2 dozenPREP
COOK
0 minREADY
Carob pineapple thisbies come from the 1970s health-food playbook, and they are essentially a raw, no-bake fruit-and-nut truffle dressed up as a cookie. Nothing sees an oven. The sweetness is all fruit: soaked black mission figs and dates get pureed with carob powder for a deep chocolatey color and taste without a trace of cocoa or refined sugar.
Soaked pineapple rings snipped into small pieces (the wet-scissors trick keeps them from sticking to the blades) bring tropical tang, while ground and chopped walnuts add structure and bite. Raisins fold in for extra chew. Small balls roll through a mix of grated coconut and cinnamon, then flatten into cookies. Chilled in the fridge, they keep for up to a month and actually get better as the flavors marry. Naturally vegan, naturally gluten-free, no refined sugar.
Kitchen Tips
- Save the fig and date soaking water. A spoonful or two loosens the puree in the food processor if it seizes.
- Wet the scissor blades with water between each pineapple snip. Sticky dried pineapple bogs down scissors fast.
- Chill the finished cookies at least 2 hours before serving. Cold firms up the fruit paste so the cookies hold their shape.
- Store in a sealed container between layers of parchment. They keep up to a month refrigerated and travel well in a lunchbox.
Variations
- Cocoa version: Swap the carob powder for unsweetened cocoa powder if carob isn’t your thing.
- Orange zest: Grate a teaspoon of fresh orange zest into the fruit puree for a bright citrus lift.
- Pecans or almonds: Use pecans or toasted almonds in place of walnuts for a different nut profile.
Ingredients
Directions
Drain soaked fruit, reserving the soaking water.
Purée 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 puréed figs and dates with the pineapple, ground walnuts, walnut pieces and raisins.
In a small bowl, mix coconut and cinnamon.
Form dough into small balls; roll in coconut mixture and flatten into cookie shapes.
Refrigerate until ready to serve.
Will keep refrigerated up to a month.
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