½ cup dried Zahidi dates, reconstituted and pitted
1 cup Acacia or Sidr Honey (Sidr is greatly preferred)
½ cup Israeli Extra Virgin Olive Oil
3 Violet Anise drops, crushed to a fine powder in a spice grinder (TFD addition, omit for original recipe)
Place all of the Tiger Nuts into a glass container and fill the container with hot water fully covering the Tiger Nuts. Soak the Tiger Nuts in Hot Water for about 10 minutes until they soften up. Softening up the Tiger Nuts is required, because their shell is too hard for the food processor blade to grind when they are dry.
Drain the water from the Tiger Nuts using a strainer.
Put the Tiger Nuts into the food processor and run it until they are finely chopped into very small pieces.
Combine all of the ingredients in a large saucepan and bring to a boil, while constantly mixing everything with a wooden spoon. Do not leave the saucepan on the heat unattended, because the honey will immediately burn.
Reduce the heat and simmer for 15 minutes, while constantly mixing the mixture with a wooden spoon. After 15 minutes the mixture will become really thick and will taste less sweet than in the beginning.
Pour the the mixture onto a ceramic plate and let it cool enough to be able to touch it by hand, and become slightly more solid. It will take about 30 minutes for the mixture to solidify enough to be molded into a shape.
With your hands, shape the mixture into a cone and place onto a ceramic plate. Wait until the cake cools to room temperature.
Once the cake cooled off to room temperature put it on its side and roll it on the plate. This will give it a smooth and elongated shape. The cone might tilt as it continues cooling. Straighten it out. Once it fully cools it will keep its shape. To speed up the cooling process place it into the refrigerator.
Stand it up on its bottom onto a clean plate and serve.
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