1/2 cup chopped figs
1/2 cup unsweetened fruit juice or water
1 cup unsweetened coconut
1/2 cup unsweetened sesame seeds
1/8 tsp salt
1/2 tsp powdered stevia extract
2 tablespoon cashew butter
1/3 cup whole wheat pastry flour
Preheat the oven to 350 degrees F. Oil a cookie sheet
Stew the chopped figs in the fruit juice or water for 8 to 10 minutes. Add the coconut to the pan, mix and set aside.
Grind the sesame seeds in a blender. In a mixing bowl, place the stewed figs and coconut, ground sesame seeds, salt, stevia extract, cashew butter, and flour. Mix well. Shape the cookies with your hands. Place on the cookie sheet and flatten slightly.
Bake for 12 to 14 minutes
Note: You may add 1 tsp of powdered stevia herb