• 1 cup Black Mission Figs, soaked 1 hour in ½ cup water
• ½ cup pitted Dates, soaked 1 hour in ¼ cup water
• 1½ cups Zante Currants
• 2 cups Walnut Pieces
• 2 cups Shredded Coconut
• 4 tablespoons Toasted Carob Powder
• 1 teaspoon ground cardamon

Drain soaked fruit, reserving water. Puree Figs and Dates in food processor or blender, adding a little soak water if necessary. Put puree in large bowl and add remaining ingredients. Knead until thoroughly mixed. On platter or tray, form dough into cake or cookies. Sprinkle with Shredded Coconut. Refrigerate until ready to serve. Makes 30 servings.