St. Patrick’s Day is next week. It’s an ideal time to make some St. Patrick’s Day desserts with CBD. Desserts typically use fat, and the ideal way to incorporate CBD into food is with fat – specifically, dairy fat like cream and butter. CBD is also quite friendly with chocolate and coconut oil, which is perfect for making ganache and chocolate sauce. We’ve got a few recipes using Canna Trading Co. CBD tinctures for you to try out while celebrating.
Our Favorite St. Patrick’s Day Desserts with CBD
These are our favorite St. Patrick’s Day Desserts with CBD. If you’re not into consuming green beer or spirits, you can still be festive with food. These are family-friendly recipes – but if you don’t want the kids to have CBD, you can make a separate portion for them without the CBD.
Calculating CBD Dosage in our Recipes
In our recipes, we are suggesting the use of either our 750 mg CBD tinctures or our 1500 mg CBD tinctures. Each dropper of our 750 mg tinctures contains 25 mg of broad spectrum hemp CBD extract. Our 1500 mg CBD tinctures contain 50 mg of broad spectrum hemp CBD extract per dropper.
Our recipes typically call for 2 – 3 droppers of tincture.
Here’s a quick reference for you:
- 2 droppers of 750 mg tincture = 50 mg total broad spectrum hemp CBD extract
- 3 droppers of 750 mg tincture = 75 mg total broad spectrum hemp CBD extract
- 2 droppers of 1500 mg tincture = 100 mg total broad spectrum hemp CBD extract
- 3 droppers of 1500 mg tincture = 150 mg total broad spectrum hemp CBD extract
This means that the totals given here are the total amount of broad spectrum hemp CBD extract in the entire dessert, not per portion unless otherwise noted in the recipe.
Green Dessert Pizza with Dark Chocolate CBD Chunks
For this recipe, you can use your own homemade shortbread or chocolate chip cookie recipe – or you can take a little help from the grocery store with prepared cookie dough. For this recipe, we’ve chosen to go with the prepared cookie dough just to keep the cost down a bit.
1 package of prepared shortbread, chocolate chip or sugar cookie dough
1 tablespoon vanilla bean paste
1 tablespoon butter
¼ cup whole milk (you can substitute almond or soy milk)
2 ½ cups heavy whipping cream
Pinch of sea salt
¼ cup cornstarch
1 ½ cups sugar (or sugar substitute)
4 egg yolks beaten
1/3 cup Dutch dark cocoa powder
1 cup ice cold heavy whipping cream
½ cup powdered sugar
3 droppers Canna Trading Co. 750 mg Peppermint Tincture
6 oz. dark chocolate chips
3 tablespoons heavy cream
1 dropper peppermint tincture
½ cup mint jelly
Start by preheating the oven to 350 degrees. Grab a pizza pan (it does not matter if it is round or rectangle) or a springform pan. Line the baking vessel with parchment paper. Press the cookie dough (homemade or store bought) into the vessel making sure that it is even. If you are using a sprinform pan, take the dough up the sides a little to make a crust. In other pans, just go up as far as you can to make a crust. On a round pizza pan, aluminum foil and baking beans can help you form a raised edge.
Bake per package instructions (14 – 16 minutes is suggested)
While the cookie crust bakes, make the filling. Now, this is basically just homemade pudding, so if you’d rather take another shortcut, just purchase 2 packages of dark chocolate instant pudding and follow the package instructions for pie filling.
If you’d prefer to make the filling, it’s rather simple. Cream the egg yolks and sugar in a stand mixer. Add in the corn starch, salt and cocoa powder. Turn the speed to low. Slowly add in the heavy cream and milk. Once combined well, pour it into a large saucepot and turn the heat on to medium. Stir constantly. Once thick, like pudding, turn the heat off and add in the vanilla bean paste and butter. Stir until fully incorporated and remove from the heat. Let it cool.
Now it’s time to make the topping. All you need to do here is add all of the ingredients to a mixing bowl and beat on high until it is thick and forms stiff peaks. That is all there is to it. You can add some green food gel to make it green.
Next is the chocolate chunks. Toss the dark chocolate chips into a microwave safe bowl and heat for 30 seconds. Warm the heavy cream in the microwave for 25 seconds. Pour it over the chocolate chips and stir. Once it’s smooth, add in the peppermint CBD tincture and stir. Spread it onto a parchment lined pan (or even a plate) and refrigerate for 30 minutes to harden.
It’s time to construct your dessert pizza. Put the pudding mixture into the cookie crust. Spread evenly. Top with the whipped topping. Remove the chocolate from the refrigerator on the parchment paper and just drop it onto the counter top to break it into a million little pieces. Sprinkle the chunks over the top randomly.
For the mint jelly drizzle, just warm it in the microwave until it’s liquidy and use a spoon to drizzle it over the top.
Pudding Cookies with Chocolate CBD Dip
These pudding cookies are so good you might need to double or triple the batch! We’re suggesting our 1500 mg Vanilla Tincture for this recipe.
12 oz. dark chocolate chips
A few drops of green food gel (the color will lighten as it bakes, so add an extra drop or 2 to your preferred hue)
2 teaspoons pure mint extract
½ teaspoon baking soda
½ teaspoon sea salt
1 package instant vanilla pudding mix
½ cup sour cream
1 cup sugar
1 softened stick of butter
2 cups all purpose flour
6 oz. dark chocolate chips
2 droppers of our 1500 mg vanilla tincture
5 tablespoons coconut oil
Pinch of sea salt
Preheat the oven to 375 degrees. Cream the butter and sugar until fluffy, add the egg and mint extract and beat until incorporate. Combine the dry ingredients in a separate bowl and mix. Add the dry ingredients to the wet mixture in small amounts. Add the food gel until it’s your desired shade of green. Fold in the chocolate chips.
This recipe makes about 3 dozen cookies. Drop by tablespoon onto a parchment lined baking sheet. Bake 10 minutes.
When done, transfer the cookies to a cooling rack and place a new piece of parchment paper on your baking sheet.
Make your dip by microwaving the chocolate for 30 second intervals until the majority of the chocolate is melted. Add your melted coconut oil and vanilla tincture. Stir until smooth and shiny.
Dip thee cookies ½ to 2/3 of the way once or twice. Place on the baking sheet and refrigerate 30 minutes.
You can also garnish these with festive green sprinkles or green sanding sugar too.
These 2 St. Patrick’s Day desserts with CBD are easy to make and look festive. If chocolate and mint are a favorite combination of yours, you don’t have to reserve these recipes just for March 17th. Enjoy these recipes year-round. They’d also be a great addition to holiday cookie trays and gatherings too.