4 Easy Cannabis-Infused Chocolate Treats

Cannabis infused foods and meals are getting more popular. Pairing the right strain with meals can be difficult. Using a plain THC oil may not be the best option since the package may not say what strain the THC was extracted from. Whenever possible, make your own infusions to use in recipes. This guide will provide 4 easy cannabis infused chocolate treats for you to enjoy anytime your sweet tooth craves them.

Cannabutter

Making cannabutter is rather easy. You’ll just need equal parts cannabis and butter. It’s ideal to start with 2 cups of each. Place them in the crockpot, turn it onto the low setting and let the items steep for 3 hours. After 3-hours, strain the ground cannabis mixture through double cheesecloth. Place the cannabutter into a container to cool.

Infused Cannabis Oil for Baking Applications

Making infused cannabis oil is essentially the same method as making cannabutter. You’ll want to use equal parts oil with a high smoke point and ground cannabis. Ideal oils for baking are coconut oil, grapeseed oil and walnut oil. You may also be able to use peanut oil if there are no peanut allergies in the house. Place the oil and ground cannabis in a heavy saucepot and turn the stove onto low. Insert a candy thermometer to monitor the temperature. Make sure that the temperature does not exceed 160-degrees. Simmer at this temperature for 3-hours and strain.

If your recipe does not call for butter or oil, infuse heavy cream instead.

Cannabis Infused Truffles

8-oz dark chocolate

½ cup infused heavy cream

1 pinch salt

1 tsp. vanilla extract

Warm the heavy cream and add the vanilla and salt. Pour the warm liquid over the chocolate and stir until smooth. Place the chocolate mixture into the refrigerator for at least 2-hours.

Prepare your coatings. You can use a simple cocoa powder coating or mix it up a bit with chopped nuts, sprinkles, mini chocolate chips, mini peanut butter chips or toasted coconut.

When the mixture is hardened, scoop out a small 1-oz portion and roll it in your hands. It is best to wear gloves during this process as it can get messy. Once you have all of the truffles rolled, toss them in the selected coating.

Return to the refrigerator for at least one hour.

Infused Fudge Brownies

Note* This recipe requires a bit of patience

9-oz. unsweetened chocolate chopped

3 large eggs

1 tsp. salt

1 ½ cups unsalted cannabutter (plus a tablespoon or two to grease the pan)

1 Tbsp. vanilla extract (or extract of your choice

1 ½ cups all-purpose flower (substitute almond flower for fewer carbs)

2 ¾ cups sugar (use sugar substitute if desired)

1 ½ cups chopped nuts of your choice – toasted (optional)

Preheat the oven to 350-degrees. Grease a 13”x9” glass baking dish.

Melt the cannabutter on low heat and add the chocolate. Stir until melted. In a separate bowl, cream the eggs, sugar, vanilla and salt until fluffy. Add the chocolate mixture and mix well. Start to fold In the flower a little at a time. Try to incorporate all of the flour in 50 folds or less. Add the nuts if you choose to include them and fold just 3 times.

Spread the mixture into the greased baking pan and bake for 25 – 30 minutes. Check at about 22 minutes. A butter knife should have moist-looking crumbs on it. It should not be liquid. This will tell you when the brownies are done.

Here is where our patience comes in – these need to sit for at least 3-hours before indulging so that the brownies can take on their fudgy texture.

Infused Flourless Chocolate Cake

12 Tbsp. cannabutter

¼ tsp. salt

12 ounces dark chocolate chopped

1 ½ cups sugar (or sugar substitute)

6 large eggs (room temperature eggs is a must)

1 cup heavy cream

2 tsp. vanilla paste (or extract if that’s what’s on hand)

2 tsp. powdered sugar

Preheat the oven to 325-degrees. Spray or grease a cake pan (spring form preferred). Melt the butter, add the salt and pour it over the chopped chocolate. Stir until smooth and fully melted. Beat the eggs and sugar until light and thick. This will take about 8 minutes.

Fold the chocolate into the eggs until combined. Pour the batter into the pan. Bake for 1 hour and 25 minutes. A toothpick should come out looking wet but not gooey.

Let cake cool before serving.

Now, onto the heavy cream. Make homemade whipped cream by combining the heavy cream, vanilla and powdered sugar into a bowl. Use an electric mixer and beat until there are stiff peaks. Top each slice of cake with whipped cream.

Medicated Chocolate Covered Fruit

1 cup dark or semisweet chocolate chips

1 Tbsp. infused coconut oil

1 apple

1 banana

8 strawberries

3 apricots

Toasted coconut

Melted caramel

Chopped nuts

This recipe is simple. Heat the coconut oil and pour it into the chocolate. Stir. If the chocolate is not melted enough, microwave it for about 20 seconds and stir some more. Repeat until the chocolate is fully melted.

Line a large sheet tray with parchment paper. Cut the banana into 1-inch slices. Cut the apple into 8 sections. Cut the apricots in quarters.

Place the coatings into separate bowls.

Grab a few toothpicks or skewers to dip the fruit. Take 1 piece of fruit at a time and dip it into the chocolate. Place it onto the sheet tray. Once you’ve completed one fruit, sprinkle your decoration over the top before the chocolate starts to harden.

For the caramel, make sure it is melted. Use a spoon and drizzle some over the desired pieces of fruit. You can do this after the chocolate sets if you’d prefer to have two toppings on your fruit.

Closing Thoughts

Since most of these will be evening treats, using an indica or hybrid strain may be ideal. Blue Dream and Northern Lights are good strains for these applications. If you’d prefer a daytime infusion, consider Tangie or Maui Wowie. Make sure these treats are labeled so that the kids don’t get into them. It might be ideal to hide them or purchase a separate mini fridge for your room to ensure that they don’t get into the wrong hands.