Carob Pineapple Thisbies

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.