Course : Desserts
Serves: 36
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3/4 cup Black mission figs -- soaked 2 hours in 1/2 cup water
1/2 cup Dates, pitted -- soaked 2 hrs
1/4 Cup water
5 medium Dried pineapple rings -- soak 1/2 hr in 1/2 cup water
1 1/2 tablespoons Carob powder
1 cup Coarsely ground walnuts
1/2 cup Walnut pieces
1/2 cup Raisins
1/2 cup Grated coconut
1/2 teaspoon Cinnamon

Preparation / Directions:

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.

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