Directions

Crush the nuts and keep aside in a mixing bowl. Warm the pan. Place the coconut oil and the butter inside the warmed pan and heat. Do not allow the oil and butter to smoke or it could render the recipe useless for a stoner. Fat is useful in binding the hashish together with the ingredients. Measure out 1.5gms of hash resin. Make sure you use only the suggested measure as resin hash is 10 times more potent or you could use 10gms of bud. Mix the hash into the oil and butter and decarb for 15 -20 minutes at 220°F. Break up the hash and mix thoroughly with the fats. Once mixed add chocolate. Stir frequently to ensure chocolate melts properly. Check temperature from time to time. Mix in one tablespoon of honey. Once the mixture has melted allow it to cool. Take crushed nuts, dry fruit, pinch of salt and spices in a bowl. Add the chocolate and hash mixture and stir with a spoon until well blended. Take a tray with cup mould and place wax paper over it. Divide the mixture into 10gm portions and place each separately on the wax paper. Let it cool down and then refrigerate.

Alternatively you could add about 4 tablespoons of coconut powder to the mixture, stir and blend thoroughly. Place the entire mixture on wax paper in the shape of a cake. Allow to cool at room temperature then refrigerate till the mixture solidifies.

Important:

If you are not too used to cannabis then eat only 5gms of the Mashoon hash as it is very potent. If you are used to it then the 10gm portion could keep you nicely stoned. Be warned that the recipe takes effect after an hour. So hold on before eating more of this totally delicious mixture that has been especially created for those who love the heavenly feeling. The ancient Moroccans knew how to get it just right and so can you if you follow the recipe and do not add or extract anything.