So guys… remember when I was in High Times?
No?
Well, it happened.
The Wake + Bake recipe for the World’s Healthiest Pot Brownies was featured in the Psychadellicatessen section of the magazine and it was literally a dream come true.
In my earliest 20’s, I used read High Times while smoking weed in a walk in closet, in a shitty apartment, with my roommate in Fargo, ND.
I would joke about how I was going to write for them someday, or lose 60 lbs and become the classiest Miss High Times in history.
Well, I never became the first fully clothed Miss High Times, but I did lose that weight, start this killer cannabis blog, and got one of my recipes in the most famous cannabis publication of all time.
And… that’s the stuff fucking dreams are made of.
I told my mom, who promptly went to Barnes & Nobles and picked up 5 copies. In your dreams, you never imagine that your mom is going to go to Barnes & Nobles to buy a stack of High Times, so that was just a bonus.
It should have been one of those things that I couldn’t stop talking about.
But I didn’t even take a moment to enjoy it or even think about the fact that I’d reached one of my biggest goals since I started this whole Wake + Bake thing.
I was just way too busy trying to one up myself.
So I just kept on developing new recipes, working on Dazed + Infused, learning more about cannabis and health, and kept plugging away with my life without even stopping to let it sink in.
And then I woke up this morning, and started brainstorming what to call these simple and delicious cannabis chocolates and came up with this super original title:
The Healthiest Cannabis Chocolate Recipe in the World
And I was like, “I think I did that already.”
And then I was like, “Oh yeah… for High Times.”
And THEN I was like, “HOLY SHIT… my recipe was in HIGH TIMES!”
And then I almost had a panic attack because I was so excited.
So this is one of those annoying self-indulgent self-realization blog posts (kind of like the Cannabis Grilled Cheese one), because I never want this to happen again.
I never want to miss out on the really exciting, “fuck yes that happened” moments because I feel like it’s still not good enough or it’s not serious enough. I never again want to feel like I’m too serious to get super nerdy excited about seeing my food porn in High Times.
I never want to keep using the same damn title for a recipe because I can’t slow down and take in what I’m actually doing here (aside from making bad jokes, cussing to make my mom mad, and taking too many pictures of weed food).
Because what I’m doing here… I mean, what I’m really trying to do here is…
Easy Vegan Cannabis Chocolates (paleo and vegan friendly)!
These weed chocolates are sweetened with maple syrup and contain some nutritional powerhouses- organic cocoa butter, cacao, and cannabis coconut oil. Chocolate has gotten a bad rap because of all the processed sugar, but these homemade cannabis chocolates are different.
Cacao, cocoa butter and coconut oil are loaded with macro and micronutrients which makes these incredibly satisfying and won’t detract from any weight loss plans as long as you indulge in moderation. If you’re avoiding all forms of sugar or have issues with blood sugar, swap the maple syrup for stevia or monk fruit (to taste).
They hit almost every dietary restriction that I know of. They’re vegan and gluten free. They’re also paleo, candida diet and keto friendly (skip the sweetener or use an alternative that feels good).
I can’t think of anyone who can’t eat these, unless you have the kinds of friends who don’t eat chocolate… In that case, you should get some new friends.
You can add your favorite nuts seeds, dried fruit, coconut flakes, protein powder (for gain), and organic CBD Oil if you are using a low CBD strain.
I love adding protein to this recipe to help stabilize blood sugar and prevent the peak and crash that can come with sweetened edibles.
Here’s the recipe. I hope you enjoy it and that they help you slow down, relax, pat yourself on the back and enjoy the fuck out of your own life.
Ingredients
- 1 Cup of Organic Cocoa Butter (this one tastes sooooo good and is easy to measure- 2 squares = 1 cup)
- 2-4 Tablespoons Cannabis Coconut Oil
- 100 MG Organic CBD Oil (especially if you’re using a low CBD strain)
- 1/3 Cup Maple Syrup or Stevia/Monk Fruit Maple Syrup (to taste)
- 1 Cup Organic Cacao Powder (I like this one for classic chocolates or this amazing superfood blend if you’re in a mega-health mood)
- 1 tsp vanilla extract (optional but awesome)
- 1/8 tsp sea salt
- Optional Boosters: 1/2 Cup Nuts or Seeds (Almonds, Hempseeds, Sunflower Seeds and Pumpkin Seeds are awesome), Dried Fruit, Coconut flakes, whatever sounds and feels good
Method
- Melt Cocoa Butter in a double boiler or makeshift double boiler (glass or metal bowl on top of a small pot filled 1/4 full with water) over medium heat.
- Once Cocoa Butter is melted add Cannabis Coconut Oil and whisk to combine.
- Once the Cocoa Butter mixture is melted and thoroughly mixed, remove from heat and add maple syrup. Whisk well.
- Add Cacao Powder and Vanilla Extract.
- Pour chocolate into molds or into a parchment lined baking sheet. (I like these for chocolate bars and these for candies)
- Refrigerate for about an hour or until completely hard.
- Once solid, pop chocolates out of molds or break your giant cannabis candy bar into pieces (a little more difficult to dose, but just as fun to eat).
- Store in an airtight container in the refrigerator for up to 2 weeks.
[sp_recipe]
32 thoughts on “An Easy and Healthy Cannabis Chocolate Bar Recipe (Vegan, Paleo, Keto-Friendly) [Updated 2021]”
Where do you get your molds?
You can order them through Amazon.
Michaels has good molds
have you ever made chocolates using an alcohol based tincture?
Hi Corrine, I have a question, I don’t understand the ratio of cocoa butter to canna oil? It seems like a very low dose, 12 tsps, to an entire cup of cocoa butter plus the volume added from the other ingredients. Even with the 100 mg of cbd, which is technically 4-5 doses @ 25 mgs per 10 drops as of the Nuleaf instructions, so the cbd isn’t really enough for 24-48 doses (depending on if you choose a half tsp or a full tsp dose). Your recipe is exactly the same as mine, with the exception of the cbd amount and I use a full cup of canna oil, plus 2-4 tbls of cocoa butter (so that’s where its reversed in our recipes) I don’t want to mess around with what I’ve been doing, but I am certainly willing to try your method if you made it that way and it still maintains the same effect of the chocolate, that would save me a ton of money. I am using the medicated chocolate for extreme chronic pain, while I’m weaning off of oxycodone slowly,( well not to slow, I’ve dropped half my meds in less than 2 months, not bad I think), to permanently use cannabis for pain and get off these damn pills I’ve been on for 6 years since I was dx with BC, and a very botched reconstruction with a zillion infections from that surgery (they damaged my main intercostal brachial nerve, and pain is still ridiculous) my pain management Dr is fully supporting this transition, altho he can’t prescribe it. NJ is a very restrictive state, and having to see other drs is so stupid and expensive, and pain is not even recognized as qualifying for MM! So if this recipe works just as well, I haven’t seen any comments yet, it would be a life saver for me, and my rapidly depleting bank account, love to hear from you and anyone who’s tryed this. Thanks so much, Debbie. PS….the vanilla and pinch of sea salt is the absolute best addition to any chocolate, I agree that gives it an extra yum factor, and works wonderful with infused chocolate! Thanks again ??
Hello, the link to the cocoa butter you recommend on Amazon is a 1-pound bar. It doesn’t come in squares and is not easy to measure.
Links to molds are broken 🙁
fixed! 🙂
I purchased the Cocoa Butter you linked … mostly because you said it was easy to measure “2 squares…” but when I rec’d it, it is one very large brick. No squares to break. What did I miss??
Bugger. I just reordered it and it does come in one large brick now. I don’t know why they changed that…
I have a wonderful KETO “mounds bar” recipe that I’d love to use my Green Monster in … how do I figure out the substitution? I’ll link it to you if you’d like. thanks!
I’d love to try that!!!! Send over that link 🙂
Much love,
Corinne
I love your comment, “In my dreams I’d never imagine…”
I’ve had so many of those moments. I was very anti-drug, grew up in a very anti-drug household. Then I had a subarachnoid hemorrhage that left me with chronic daily migraines. My mom got cancer and was not eating, so when I visited her I brought her some marijuana to help with her pain and appetite. Not only am I now a daily user for pain, but never in my dreams did I think I’d be hanging with my mom, making edible, sharing a vape or joint, and chatting about weed. She started experimenting in her 70s, me in my 50s, and we laugh about it all the time.
Thanks for the great website. You’re like the Martha Stewart of weed, only much more likeable!
Awww, I’m so glad to hear you and your mom are enjoying your cannabis cooking experiences! What wonderful memories! Thank you so much!
how many chocolates does this make?????
These are the best! Made a batch for my dad who is having surgery. And myself/friends, of course. Thank you for the recipe.
Many thanks for creating the effort to discuss this, You can also add CBD vape juice.
Have you ever done this with only coconut oil (no butter)? If not what are your thoughts on its success? Thanks
I have, but they melted way to easily and didn’t taste as good. Thanks for the question!
Much love,
CT
Hi Corinne! I have been trying to come up with a chocolate recipe and have tried adding coconut oil to chocolate and tempering it. They melted too easily, as you said, so I have come to the conclusion I have to make my own chocolate with cocoa butter to get the effect I want. I would like a stable chocolate that doesn’t melt and will snap. You say your chocolate only last a few weeks in the refrigerator. It looks firm but I’m wondering if it’s stable enough to keep at room temperature. I plan to use hash oil to make it less oil and I’m hoping it will be hard. My chocolates are delicious and they work but they are too soft. Making the hash oil is another challenge but I really want a stable chocolate.
How Awesome !! Just went online to search for a recipe for chocolates with cannabis and sweetened with maple syrup and yours was the first to pop up. I have issues with sugar and a lot of the other alternative sweeteners that are popular and very unhealthy. It’s hard to find recipes that I can use. I also have a lit of trouble with sleep, edibles have been the only thing that had helped. Not be able to get proper sleep has affected my health. I can’t wait to try your chocolate recipe and check out your other recipes and website. My fiance and have been living in Buena Vista, CO for almost a year now and absolutely love it up here, the Arkansas valley is beautiful. I didn’t think it was going to be this easy to find recipes suited to me and a website like yours. Again, sooo Awesome!!!!! Thankyou❣
Can’t wait to try this, been looking for a good recipe for a while and striking out! Can you give some info on dosage? How much does this make? Thanks, love all your recipes I’ve tried so far 🙂
My mixture came out gorgeous UNTIL I added all that cocoa powder. Then it chunked up like thick damn fudge and tasted like bitter DARK chocolate. 1 full dry cup of cocoa powder is WAY too much!!! I’m going to try again with 1/4 cup cocoa powder instead.
I don’t use cocoa powder for my chocolates (I use cacao), so that might be the difference. But it’s very likely that it was added too quickly. You have to really sift it in until it incorporates. I make these every couple of weeks and that’s always the amount I use. I hope that helps!
xoxo,
Corinne
How many servings does this recipe make? That info would really help me with my dosage math?
In the ingredient list and directions it does say cocoa powder. And in the answer above it says “sift” it in. Is it not powder cocoa (100% cocoa)?
Hey Kathy,
Maddie here (Corinne’s assistant)
In this recipe Corinne uses cacao powder. She mentions sifting because sifting makes it easier to mix with the other ingredients, as well as making a more even mix!
I hope this helps 🙂
Feel free to contact me at support@wakeandbake.com if you have more questions!
-Maddie (Team Wake + Bake)
I made this last week and it. And it came out gorgeous and also delicious.
If you want custom molds go to ETSY.com and search for molds by adam. He will make whatever you want to design. I made a chocolate bar mold with little leaf’s on top of each of the squares. I made them a bit thicker and a little smaller than a hershey bar, got them from Adam – 5 molds for less than $100. He will put your logo on – what ever you want. You can get non custom stuff from Amazon – but having your own custom candy bar – something you can give Mom for mothers day – is pretty cool. i’m not associated with adam – but he did a great job for me. It took a couple weeks – but i can now send out my product in nice candy bar wrappers with my customer “Smile’s A LOT” logo. 🙂 Corrine’s recipes are awesome – she really rocks!
Thanks Mike! Great recommendation!
Thank you, I love this recipe! I’ve made several batches now. It’s so easy and yields such good results. I found using maple syrup along with stevia the ideal sweetness for my taste (1/3 cup syrup + 1/4 cup stevia).
On a side note: I bought some silicone cupcake molds and when I fill them shallow and put some peanut butter in the middle they make the most delightful peanut butter cups.
Hey Chris was just wondering if adding the stevia changed the texture/consistency of the chocolate bar? I just made some of these bars today and for me with only using the maple syrup they’re a little too bitter…..I don’t use stevia but organic sugar any idea how much I should add? Thank you!!!