1.25 dl chopped dates
1.25 dl raisins
1.25 dl figs
1.25 dl ground almonds
1 teaspoon ground aniseed
1 teaspoon nutmeg
1 teaspoon ginger
4 tablespoons hot hash oil/butter blend (for proportions and preparation see hash oil honey above)
Mix and heat slightly all the ingredients except the butter.
Combine the mixture with the hot butter.
Cool the mixture. Knead, roll and cut into individual candy bars.
Wrap in waxed paper, foil or plastic.
Optional way of preparation: 
Combine all the ingredients except the butter with 2.5 dl water, heat and mix in the butter.
Heat at a low temperature stirring constantly to prevent scorching. When this mixture has thickened to workable consistency, it is spread on a well-greased baking tin and placed in an oven at 107 C for 30 minutes or until hard enough to cut into individual squares. You may optionally add 1 gram of ginseng to each bar.
