The deep, rich sweetness of dates and figs combines beautifully with dark honey and aromatic spices in this recipe for majoun - a traditional cannabis edible from Morocco. Instead of adding the spices one-by-one, you can also add ras al hanout or a similar spice blend as it suits you.This recipe is adapted from the recipe for Kif Candy in Coucous and Other Good Foods from Morocco by Paula Wolfert (1973, Harper & Row Publishers).
Place the cannabis trim into the Ardent Fx, and then press the mode button to activate the A2 mode (approximately 280 F). Allow the flex to run the full cycle and cool completely, at least 30 minutes after the cycle completes.
Spoon the ghee over the decarbed trim, and then seal the FX. Press the mode button to activate the Infuse cycle.
Allow the machine to cool compeltely, and then strain the butter through a fine-mesh sieve into a pitcher.
Combine the dates, figs, almonds, and walnuts into a food processor, and process until all ingredients are finely chopped and uniform in size. Transfer the fruit and nut mixture to a large mixing bowl.
Pour the strained, infused ghee over the fruits and nuts, and then drizzle in the honey. Sprinkle the mixture with ginger, cinnamon, coriander, rose, cumin, and orange flower water. Mix by hand until all ingredients are uniformly combined, and then form into balls about an ounce in size.
Dredge the majoun in additional ground walnuts, and then transfer to a container. Take care to separate each layer with a sheet of waxed paper. Seal the container and store in the fridge for about 1 month.