Carob Pineapple Thisbies
black mission, soaked 2 hours in 1/2 cup water
soaked 2 hrs
soaked 1/2 hour in 1/2 cup water
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.