General InformationMedical Marijuana

Spring Inspired Cannabis Edibles You Can Make Yourself

By March 22, 2018 January 4th, 2019 No Comments

If you are looking for ways to bring spring into your homemade cannabis edibles, we’ve compiled a few recipes here for you. These are all simple to make. We’ve also included the recipe for cannabis-infused coconut oil and cannabutter. Either can be used in these recipes. We hope you enjoy these spring inspired cannabis edibles you can make yourself.

Cannabis-Infused Coconut Oil

Equal parts ground cannabis flower and coconut oil (1 cup: 1 cup ratio preferred)

Use a heavy saucepot and grab a candy thermometer. Place the ground cannabis flower and coconut oil in the saucepot. Turn the heat onto medium low and insert the candy thermometer. Simmer for 3 hours making sure that the temperature reaches 160 degrees but does not exceed 200degrees.

Exceeding 200 degrees will deplete the cannabinoids in the flower and render the oil useless. The oil needs to reach 160 degrees to activate the cannabinoids.

Strain and place into a resealable container.

*Potency will vary depending on the strain’s potency. Test a ¼ to ½ teaspoon amount sublingually (like a tincture) and wait up to an hour to see what the strength of the effects are at this dose. If this is an appropriate dose, you’ll use this amount as a replacement for part of the oil called for in a recipe. You’ll need to include this dose per serving so that every serving has the same amount. Make sure that all of your ingredients are thoroughly combined to ensure equal distribution.


First, decarboxylate your dry cannabis flower by placing it into a 245-degree oven on a parchment paper covered nonstick baking sheet. Leave the dry cannabis flower in the oven for 30 to 40 minutes if it is fresh. Dryer cannabis flower only takes 20 minutes. At every 10-minute mark, move the buds around on the tray (you can do this with tongs or just a gentle jostle of the baking sheet).

Following decarboxylation, grind up 1-cup of the decarboxylated buds into a coffee or spice grinder. Measure 1-cup of whole butter. Place this into your crockpot on low. It should be around 160-degrees. Cook for 3 hours on low and allow the mixture to cool slightly.

Once the mixture is cooled, you’ll need to strain it. For this, you’ll need a funnel lined with cheesecloth. Pour the mixture through the cheesecloth funnel and let it strain through on its own.

If you are not using the butter right away, place it in the refrigerator.

*Potency will vary depending on the strength of the strain used. Before adding this to a recipe, try a ¼ or ½ teaspoon of the mixture on a piece of toast. See how you feel after an hour. If it is strong enough, you’ll count that portion as part of the fat called for in the recipe. You’ll want to include this dose per serving to ensure that you have an appropriate dose. Yes, this can be difficult to establish and may take a few tries to get your ideal dose correct.

Tip: If you’d prefer not to make your own infusion or cannabutter, purchase a high quality, full spectrum oil from a local dispensary but ensure that it has been tested for purity and potency. Strain-specific tinctures and oils are ideal. Dose according to the instructions on the package.

Coconut Lime Krispy Treats

4 cups mini marshmallows

6 cups puffed rice cereal

2 tablespoons lime zest

½ cup toasted shredded coconut

(Use a few drops of food coloring in the marshmallow combination if you’d like to be more festive)

3 tablespoons cannabutter or infused coconut oil


Use a large stockpot. Melt the butter and add in the marshmallows. When the marshmallows are almost completely melted, add the toasted coconut and lime zest. Taste the mixture to make sure that both the lime and coconut flavors are present. Fold in the puffed rice cereal.

Coat a 13×9 pan with cooking spray. Use a greased spatula (cooking spray is fine to grease the spatula with) and press it tightly into the pan. Allow this to cool, or refrigerate until firm. Cut squares to your preferred serving and either wrap individually or place into a resealable container.

Make sure that the treats are labeled or are stored away from children. It is best to make a non-medicated batch to share with the friends and family, making sure to label it as well and store it separately.

Have a little more fun and consider pressing the krispy treat mixture into spring-themed cookie molds. You can also coat them in different colors of melted chocolate. Consider using different mold shapes and colors for medicated and non-medicated batches to avoid confusion. It’s easier to tell them apart of you create something like a generic flower with green coating chocolate for medicated and a tulip coated in pink coating chocolate for the non-medicated batch, as examples.

Tropical Cheesecake Bites

1 cup crushed graham crackers

¼ cup finely chopped cashews or macadamia nuts

¼ cup cannabutter

2 eggs

½ teaspoon vanilla extract

¼ cup chopped banana chips

¼ cup chopped dehydrated mango

¼ cup sour cream

1 teaspoon lime or grapefruit zest

16 oz. softened cream cheese (2 8-oz packages)

½ cup sugar or sugar replacement

Preheat oven to 300 degrees.


In a bowl, combine the nuts, graham crackers and melted cannabutter. Press into the bottom of a lined and greased 8×8 baking pan.


Cream the eggs and sugar until light and fluffy. Add vanilla extract and blend for just 30-seconds. Add the sour cream and cream cheese, whip until fluffy. Fold in the citrus zest, chopped mango and chopped banana chips.

Spread the cream cheese filling over the crust.

Bake for 40 to 45 minutes. Refrigerate 90 minutes and then freeze for 2 hours.

Take the cheesecake out of the pan and cut it into roughly 48 equally sized pieces. Enjoy as is or coat in chocolate (chocolate coating recipe below).

Chocolate coating:

3 tablespoons shortening (can replace this with cannabis-infused coconut oil)

24 oz.- chocolate chips of your choice (dark chocolate works best with tropical flavors)

Melt over a double boiler until the chocolate is smooth.

To coat the cheesecake bites, use a toothpick. Dip each one once or twice and place onto thick wax paper (add cooking spray to ensure that nothing sticks)

Let these sit out for about 15 minutes and then place in the refrigerator on a sheet tray for at least an hour to firm up.

*Note:Tthe chocolate covered cheesecake bites will be more potent since more cannabis product is used. You can make the coating non-medicated by just using shortening instead of the cannabis-infused oil so that you don’t become too medicated and it is not enjoyable.

If you make a medicated and non-medicated batch, make sure to decorate each batch differently so that you can tell them apart. For chocolate coated ones, the medicated batch could have a piece of banana chip on top and the non-medicated batch could have something like flakes of sea salt on top. Do your best to separate the medicated and non-medicated batches. Labeling the containers is also a must to ensure that the medicated options don’t get into the wrong hands. 

Closing Thoughts

These recipes are simple to make. It is important, however, that you keep these medicated treats away from children and those that are not cannabis-friendly. A non-medicated batch should be made and should be decorated in a manner that separates them from the medicated batch. Enjoy responsibly and, as always, know your tolerance.

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