Moroccan Majoun, ancient recipe using dates, nuts, honey, butter, cannabis flower, kief & hash to make a powerfully sweet snack.
In a large heavy pan or wok melt the butter over low heat. (Do not let the butter brown)
Chop finely then add the cannabis into the butter and simmer until it begins to brown lightly and release a strong aroma. Measure out the nutmeg, ginger and anise in a small bowl then stir into the butter.
Add in the honey, chocolate and water and stir to mix well. Combine in the raisins, dates and pistachios and cook for about 20 - 30 minutes until the ingredients are soft.
Remove to a heavy bowl and mash this pulp until the ingredients are well blended; or put into a food processor or blender and blend, using several short pulses.
Spoon into a jar or airtight container, be careful it’s still hot, and let cool. Then you can store it in the refrigerator.
Great to serve on pita chips or form into balls and roll in chopped nuts for a nice serving option. Can also be baked into pastries or simply scooped up with your finger.