Ingredients

3/4 C. black mission figs, soaked 2 hours in 1/2 C. water
1/2 C. dates, pitted, soaked 2 hours in 1/4 C. water
5 medium dried pineapple rings, soak 1/2 hour in 1/2 C. water
1 1/2 Tbsp. carob powder
1 C. coarsely ground walnuts
1/2 C. walnut pieces
1/2 C. raisins
1/2 C. grated coconut
1/2 tsp. cinnamon

Cooking Instructions

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 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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)