This cannabis chocolate bar recipe is very easy to make and tastes delicious. It differs from many other cannabis chocolates as it is made without sugar, and includes the whole plant material. By not straining out the plant material, there is less waste and more nutrients, while still tasting great. We find that this recipe is great for enhancing sleep or increased appetite, and several variants are listed at the end of the recipe to allow you to customize your edibles depending on taste and what you want to get out of it.
- Prep time: 10 minutes
- Cook Time: 30 minutes
- Total time: 1 hour
- Makes about 16-32 servings, depending on serving size
- 100% Cacao Chocolate Bar (1 whole bar)
- 100% Cocoa powder (3 tablespoons)
- Coconut Oil (2 Tablespoons)
- Cannabis flower (approx. ½ OZ)
- Medium-sized ceramic or Pyrex bowl
- Oven thermometer
- Silicon candy molds (optional)
Begin by preheating your oven to 255 F (this needs to be accurate, so use an oven thermometer to calibrate your oven).
How to make Cannabis Chocolate Bars?
- Prepare your flower
Remove any large stems (anything around the size of a matchstick or larger) from your cannabis flower, smaller stems are fine to leave in.
To convert the THC-A into THC that is ready to eat, finely ground your flower using a spice mill or coffee grinder.
Next, add it to a ceramic or Pyrex bowl, and pour the coconut oil over it (you may need to warm it up first if it is solid). The idea is to have enough coconut oil that it covers all the ground cannabis, with not much extra.
Place the bowl into the oven for 35 minutes, the time also needs to be accurate, so use a timer. If to little time is given, then the efficiency of carboxylation may be less, if too long the THC may begin to vaporize out of the mixture.
Stir the mixture every 8 minutes or so to ensure even heating.
- Prepare your chocolate
While cannabis is decarboxylating, break up your chocolate bar into small pieces by hand or with a food processor and set aside.
- Mix in the chocolate
When the oven timer goes off, immediately remove the cannabis from the oven and add the broken chocolate bar pieces and stir. The heat from the oil and the bowl should be enough to melt the chocolate and still maintain a liquid consistency.
- Mix and add variants
Add the chocolate powder and any of the variants listed below and stir well.
Before the mixture cools, pour it into your candy molds. Alternatively, you can pour it into an 8 x 8-inch Tupperware container as a mold.
Allow to cool for 10 minutes, then put in the freezer for about 30 minutes.
Your chocolate should now be ready to remove from the mold/Tupperware. Put into a sealable baggie (that is clearly marked if you live with other people who might mistake it as regular chocolate) and store in the freezer.
Because this recipe uses coconut oil, the chocolate will melt at a little more than room temperature. We, therefore, suggest keeping it in the freezer to prevent this and only removing it out when you are going to consume it.
With this easy recipe, you can pretty much customize it to suit your tastes. Some of our recommendations include:
- A ½ teaspoon of peppermint oil to both enhance taste and help settle upset stomachs (if you are using this for appetite in the case of chemotherapy patients or others in need)
- 1-2 teaspoons of cinnamon + ½ teaspoon of cayenne pepper for those looking for something a bit exciting
- Vanilla or pandan extracts for taste (up to ¾ teaspoon)
- Confectioners’ sugar to taste, if 100% chocolate is not your thing (we recommend up to about 1 tablespoon)
- Walnuts or other crushed nuts to add omega oils and increase THC absorption and transport in the body
Hope you all can learn to make this delicious cannabis chocolate and have a nice Christmas holiday!
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