I.
Pour the pistachios, macadamia nuts and coconut date rolls into the blender and grind until you get a fine paste.
II.
Add the dried apricots and blend again. Then add the vanilla, honey, spices, orange blossom water, salt and blend again for 30 seconds.
III.
Pour in the infused butter and repeat for another minute to obtain a smooth paste. Then transfer to a bowl and refrigerate for 1 hour.
IV.
Before removing the mixture from the refrigerator, melt the chocolate in a saucepan over low heat with a little water. When the chocolate begins to melt, stir well until the water and chocolate are completely combined, then remove from the heat.
V.
Form the majoun into about 25 small balls and dip them in chocolate, then roll them in a bowl of sesame seeds. Place the balls on a tray and refrigerate until ready to serve.
