Mahjoun is a sticky confection from Morocco made with chocolate, butter, honey, a medley of dried fruits, nuts and spices, and a healthy dose of kief or hash. This exotic mixture can be made into a spreadable jam or bite-sized balls. The complex combination of nuts, spices, and chocolate reminds me of a cross between spiced holiday cookies and Chef’s chocolate salty balls but loaded with that extra kick of kief.
Thing you will need:
1 frying pan
1 blender, or food processor, or hand chopper
1 large bowl
1 tray or flat-bottom container
- ¾ c.Butter or Ghee
- 1 c. Dark Chocolate, Baking Chocolate, Cocoa Powder, or cacao powder
- 1-3 grams Kief or hash
- (1 gram for about 20 mg strength balls, 2 grams for 40 mg strength balls 3 grams for 60 mg strength balls, based on an average of 50 percent THC per gram.)
- *Mahjoun is traditionally made with cannabis Sativa strains, but for a more relaxing body high, use Cannabis Indica strains or for a more balanced high, choose a hybrid strain.
- 1 cup of mixed nuts raw or lightly toasted, salted or unsalted( We recommend cashews, almonds, hazelnuts, pistachios or walnuts)
- 1 cup of dried fruit (dried figs, Medjool dates, banana, apricots, etc.)
- ½ c. honey
- Sea Salt to taste
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp powdered ginger
How it’s done:
- Melt the butter and chocolate together in a dry pan, then add the kief and stir. Allow it to simmer on low heat for 10-15 minutes to activate the THC evenly, also known as decarboxylation. Salt to taste. (If you used salted butter, you may not need to add more salt.)
- In a Blender or Food Processor or hand chopper, blend nuts, dried fruit, and spices together until it is a coarse ground mixture.
- In a bowl add the melted chocolate, butter, kief mixture to the blend of nuts, dried fruit, and spices. Add Honey.
- Mix it up. Get in there with your hands and make sure everything is nice and sticky and binding together. The mixture should be pretty thick. Don’t be surprised if your hands start to tingle from the contact high.
- At this point, you can either stick it in a jar and use it as a spread or roll into walnut sized balls and place them on a tray or in a flat-bottom container for storage.
- (optional) To add some extra flair and reduce the stickiness, Roll the balls in chopped nuts, crushed cacao nibs, or cocoa powder.
- Eat immediately, or stick your mahjoun balls in the fridge to allow them to set and enjoy later.Unless you’re planning on being rocked like the Kasbah, start by eating 1 ball of mahjoun and wait an hour before eating another.