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CannaBalls recipe -good and good for you ✌️💚🪴

Cannabis Snack Balls

One of my friends - and several patients I work with - have recently become gluten-free and we have been working to find edibles that give the same or better results without the gluten.

Many of you already know this challenge, so when I found this article in Westward Magazine (, it was fascinating that one of the original edibles was based on ancient classic recipes.

I have a recipe close to this one at the bottom of our blog - but check out what Westward has to say in this article and then let me know if you want to try their recipe or mine 😘.

" Humans have been eating cannabis for well over a millennium, but society's love for edibles has seriously ramped up over the past decade, as legal pot has become more mainstream. Today you can snack on much more than weed brownies in Colorado, with dispensaries offering candy bars, gummies, coffee and plenty of other food and drink options.

But the granddaddy of all cannabis edibles doesn't get the same love. Majoun, the Persian creation containing dates, nuts, spices and hash, has been enjoyed in the Eastern hemisphere for centuries, and gained international notoriety in the ’50s, when Alice B. Toklas accidentally published the recipe in her legendary cookbook. Good luck finding it at local dispensaries, though: I've yet to walk into  a pot shop with majoun on the menu.

So we decided to make our own.

The majoun recipe, which later become bastardized into the weed brownies we know today, is easy, inexpensive and delicious — and also has some pretty rich roots when you dive into Persian history. We re-created the recipe for about $40 at home (and it's much cheaper once you stock up on the right spices)."

Majoun (with thanks to Alice B. Toklas)

makes fourteen balls; around 80 milligrams of THC per serving


One stick of butter

Twelve pitted dates

Twelve figs (stems cut off)

2 grams of hash

10 ounces of chopped nuts (your choice, but make sure almonds are in the mix)

1/2 cup of honey

3 tablespoons of flour

1 teaspoon of salt

1 ounce of powdered spice mixture (a combination of ground black pepper, cardamom, cinnamon, turmeric, coriander or cloves, mixed to your taste)


In an oven or on a stovetop, combine your hash and butter (regular cannabutter will also work, but the majoun will taste much more like weed) and cook at around 250 degrees or medium heat for about twenty minutes, stirring occasionally.

MY RECIPE has fewer ingredients and is NO Bake.

Check it out:



Toast Oats in dry pan on stove top til lightly toasted.

You can use shredded coconut or toast that a little too for texture.

Be sure to let these cool before mixing with chips or they melt - yes. I did that 😂😂

Mix cannabis and Nut butter for even distribution. Add all other ingredients- scoop out with small ice cream scoop and store in the refrigerator.

Let me know what you think about these healthier approaches to edibles. Are you going to try them?

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