Place raisins or chopped apricots in small bowl and cover with boiling water, about 2 inches above raisins/apricots.
Soak 5-10 minutes. Do not drain.
Spoon out of bowl and reserve water and fruit separately.
Add almond flour, carob, coconut oil, vanilla, cinnamon, fruit to food processor; blend well.
Add 4-5 tbsp of water from fruit soak and blend again. Add more for desired consistency; mixture should be thick like cookie dough.
Transfer to 7x7 glass pan.
Refrigerate until coconut oil sets the batter like fudge.
Cut into small squares. Keep refrigerated; lasts for weeks and freezes well.
