When I first tasted these sweet raisin-nut candies I wondered whether Lara Merriken, creator of Lärabar, had been to Morocco and whether she used majoun as her inspiration for her energy bars. Probably not- but they do have a very similar taste and texture.
I should mention that most majoun in Morocco are actually hashish candy. So for those of you who ended up here through a google search expecting a different kind of recipe, I hate to disappoint but these little goodies are very much cannabis-free. Sorry about that.
They are, however, full of honey-ginger-sesame flavor. My honey-eating vegan friends (sorry, I probably don’t want to start that debate here) can substitute coconut oil for the butter to make these vegan-friendly. These are also the kind of recipe that seems infinitely adaptable… use some pecans in place of the walnut, roll the balls in shredded coconut, change up the spices, etc., etc. I’m thinking a version of these will become a go-to hiking snack around here.
Sesame Coasted Majoun- Healthy Moroccan Raisin Nut Candies
Yield: 4-6 snack-sized servings
* 2 cups blanched almonds
* 1/2 cup walnuts
* 1 cup raisins
* 1/3 cup honey
* 2 Tablespoons butter
* 1 teaspoon ground ginger
* pinch cinnamon
* approximately 1/4 cup sesame seeds to coat
Blend the blanched almonds, walnuts and raisins in a food processor or high-speed blender until they form a coarse, slightly sticky mixture. Heat the honey and butter in a large pan over medium-low heat until the butter is melted. Add the raisin nut mixture and stir until thoroughly combined.
Let cool slightly. Roll the mixture into about a dozen small balls. Roll each ball in the sesame seeds to coat.