Vegan Marijuana Infused Edibles
Vegan Marijuana Infused Edibles

Vegan Marijuana Infused Edibles

Vegan Marijuana Chocolate Covered Strawberries (Chocolate)

Vegan Marijuana Infused Edibles

Ingredients:

  • 1/2 cup cocoa butter
  • 1/2 cup cocoa powder
  • 1/3 cup infused maple syrup
  • 1 tsp salt
  • 1 tsp vanilla extract
  • large strawberries

Directions:

  • Combine all ingredients in a double boiler
  • Allow to fully melt and reach a maximum of 250 degrees Fahrenheit
  • Stir while not incorporating in air to the mixture, but ensure the ingredients are combined
  • Once finished and melted, dip and cover the strawberry in the chocolate mixture and let sit to cool on a flat surface lined with parchment paper

Vegan Marijuana Chocolate Covered Strawberries (White Chocolate)

INGREDIENTS:

  • 1/2 cup cacao butter, broken into pieces
  • 4 Tbsp CannaButter
  • 1/4 cup cashew butter
  • 1 cup powdered sugar
  • 1/2 cup rice milk powder
  • large strawberries

DIRECTIONS:

  • Combine all ingredients in a double boiler
  • Allow to fully melt and reach a maximum of 250 degrees Fahrenheit
  • Stir while not incorporating in air to the mixture, but ensure the ingredients are combined
  • Once finished and melted, dip and cover the strawberry in the chocolate mixture and let sit to cool on a flat surface lined with parchment paper

Vegan Marijuana White Chocolate, Infused with Weed

INGREDIENTS

  • 3-5 grams marijuana
  • 1 1/2 cup chopped raw cacao butter
  • 4 tbsp organic vegetable shortening
  • 1/4 cup cashew butter
  • 1 cup powdered sugar
  • 1/2 cup rice milk powder
  • 1 tsp ksosher salt
  • 1 tsp vanilla extract

DIRECTIONS

  1. Preheat your oven to  240ºF, break your weed down, add it to an oven-safe bowl, cover the bowl with foil and put it in the oven for 20-30 minutes to activate the THC. Then remove and set aside.
  2. Create a double boiler by filling a pot with 2 inches of water and place a heat-safe mixing bowl above it, making sure the bottom of the bowl isn’t touching the water. Let the water come to a boil then reduce to a low simmer.
  3. Add the cacao butter and vegetable shortening to the bowl and allow it to melt, then add the baked weed and stir. Let it infuse in the double boiler for 60 minutes, stirring occasionally. Do not let the temperatures exceed 350 degrees otherwise the cannabinoids might begin to degrade, which is no bueno. 
  4. Once an hour has passed, line a sieve with cheesecloth and strain the cacao cannabutter into another mixing bowl to remove the plant substance, then place the new bowl of canna-cacao butter onto the boiler.
  5. Add the cashew butter to the bowl followed by the powdered sugar, rice milk powder, salt, vanilla extract, and mix until everything gets to a creamy consistency. Remove the bowl from the pot and let it cool for several minutes before transferring to a measuring cup.
  6. Carefully pour the liquid white chocolate into silicone molds, cover it with plastic wrap and refrigerate for 30 – 45 minutes until it’s solid. There you have it, cannabis-infused vegan white chocolate. Stay lit!

Vegan Marijuana Infused Blueberry Pancakes

INGREDIENTS

For the Cannamillk
  • 3 – 6 grams marijuana
  • 2 cups coconut milk
For the Pancakes
Vegan Marijuana Infused Edibles
  • 1 /14 cup flour
  • 2 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup weed-infused coconut milk
  • 1 tablespoon coconut oil
  • 1 mashed banana
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cup frozen blueberries

DIRECTIONS

Making the Cannamilk

  1. Preheat your oven to 240°F. Break up your weed into an oven safe bowl, cover the bow with foil and place it in the oven for 40 minutes to decarboxylate.
  2. Add the coconut milk to a saucepan and place it on the stove over medium-low heat. Make sure the temperature does not exceed 350 degrees otherwise the cannabinoids will degrade. Once it’s hot, transfer the decarbed weed from the stove to the pan and allow it to simmer for about 60 – 90 minutes, whisking occasionally. 
  3. Using a funnel lined with cheesecloth, strain the weed milk into a jar to discard the plant matter. You now have coconut weed milk for your pancakes.

Making the Blueberry Pancakes

  1. In a large bow, mix flour, sugar, baking powder and salt until the batter is smooth. A few lumps here and there is actually the optimal texture. This will allow them to become nice and fluffy. Do not overwork the batter, otherwise you’ll have chewy and flat end results.
  2. In a smaller bowl, whisk together the coconut weed milk, coconut oil, banana and vinegar. Add this wet mixture to the dry mixture and blend all the ingredients well then mix in blueberries.
  3. Place a large griddle on the stove over medium-low heat and apply some cooking oil. Once the griddle is heated, pour less than 1/2 cup of batter onto the pan and cook on each site for 5 minutes until it’s golden brown. Repeat until all the batter is used while adding more oil to the pan if necessary. Stay lit and bon appétit!
Weed-Infused Toppings for your Pancakes:
  • Maple Syrup
  • Chocolate syrup
  • Nutella

Vegan Marijuana Brownie

INGREDIENTS

  • 1 cup water or cannamilk
  • 2 cups all-purpose flour
  • 1/4 cup melted cannabutter
  • 1/4 cup melted dairy-free butter 
  • 1 tablespoon cornstarch
  • 3/4 cup unsweetened cocoa powder
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder

DIRECTIONS

  1. Preheat your oven to  350ºF and put one cup of water or cannamilk in a pot over low heat.
  2. Add 1 cup of flour to the pot and stir constantly until it reaches a thick, loose pudding like consistency. Set it aside and let it cool.
  3. In a mixing bowl, add the cannabutter, standard butter, corn starch, cocoa powder, sugar, salt, vanilla, and mix it well.
  4. Add the flour mixture from your pot into the bowl and mix everything thoroughly.
  5. Add the other cup of flour and baking powder. Mix everything until all is blended.
  6. Grease an 11×7 inch pan and spread your brownie mixture into it.
  7. Bake for 25 minutes. After 25 minutes stick a toothpick in the center and if it comes out clean, the brownies are done. If it has wet batter on it let it continue cooking until you can insert a toothpick and have it come out clean. Happy BAKING!

Vegan Cannabutter Recipe

INGREDIENTS

  • 5-8 grams of marijuana 
  • 1 1/2 cup of water
  • 1 cup dairy-free butter
  • A funnel
  • 2 layers of cheese cloth

DIRECTIONS

BAKING THE BUDS:

  1. First, decarb the weed to activate the THC. Preheat your oven to  240ºF and line a baking sheet with parchment paper. Grind your buds until they’re fine and spread it over the foil on the baking sheet. Place it in the oven for 30-40 minutes. The cannabis should be dry and brown, but not burnt.

COOKING THE CANNABUTTER:

  1. Set a saucepan on the stove over medium heat, add the water and butter and let it melt. Add in the decarbed weed and let the mixture simmer for 2 hours over low heat, stirring occasionally. Be careful not to boil. Do not let the mixture exceed 250ºF, otherwise the THC will begin to degrade.
  2. Line the funnel with cheesecloth and put it over a container. Carefully pour the bud butter mixture through the cheesecloth. Discard the plant matter (or use for weed tea) and allow the vegan cannabutter to cool for an hour. Once cooled, place it in the freezer for 30 minutes to solidify and fully cure.
  3. After being in the freezer, the butter will have hardened. Grab a knife and run it around the edges to lift the butter. Don’t worry about losing any potency when you separate it from the water; It’s only there to filter out the extra stuff we don’t need. Put the block of cannabutter in an air tight container and refrigerate for future use.

TIPS:

  • You now possess Mary Jane’s butter. But remember, with great cannabutter, comes great responsibility. When warming the butter, use the stove instead of the microwave. Microwaves tend to heat things unevenly and we don’t want that.
  • To test the potency of your butter, spread 1/2 teaspoon of it on a snack and see how you feel in an hour. Adjust to your desired dosage from there.
  • Looking for an alternate method of infusing your food?

Vegan Marijuana Chocolate Muffins Recipe

INGREDIENTS

  • 6 – 9 grams marijuana
  • 1/3 cup coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 cup almond milk or cannamilk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup  unsweetened cocoa powder
  • 1 cup brown sugar
  • 1 cup semi-sweet chocolate chunks
  • Chocolate sprinkles (optional)

DIRECTIONS

  1. Preheat your oven to 240°F, break your buds down into an ovenproof bowl, add coconut oil and cover the bowl with foil. Place it in the oven for 20-30 minutes to decarboxylate.
  2. Remove and raise the oven heat to 350°F. Strain the weed oil with cheesecloth into a small bowl to remove the plant substance. Whisk in applesauce along with almond milk, vinegar, and vanilla extract. Set aside.
  3. In a larger bowl, sift the flour with the salt, baking soda, cocoa powder, and brown sugar. Add the wet mixture to this dry mixture, stir into a thick batter and fold in the chocolate chunks. Be careful not to over-stir.
  4. Divide the batter into your muffin tins and add some extra chocolate chunks and chocolate sprinkles over the muffins. Bake for 20 – 25 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool before munching. Happy Highing!

Vegan Marijuana Rice Krispie Treats

INGREDIENTS

  • 1/4 cup vegan cannabutter
  • 10 ounces vegan marshmallows
  • 1/2 teaspoon vanilla extract
  • 6 cups natural rice cereal

DIRECTIONS

  • Grease a square baking dish with vegan non-stick spray, or vegan butter and set aside. 
  • Put a saucepan on the stove over medium heat and melt the cannabutter. Then add the marshmallows. Stir regularly until the marshmallows are melted and add the vanilla. Ensure the heat does not exceed 350 degrees otherwise the cannabinoids will begin to degrade. 
  • Turn off the heat the pan and add the rice cereal to the melted marshmallows and mix gently until all the cereal is coated. 
  • Transfer marshmallow coated cereal to the greased baking dish and use a spatula to press the mixture flat and spread it into the corners of the dish. 
  • Place your weed-infused rice krispie dish in the fridge for 5 minutes then remove and cut into squares. Drizzle some canna-chocolate syrup over it if desired and munch on!

1 thought on “Vegan Marijuana Infused Edibles”

  1. There are a number of other brands right here in Toronto that offer incredible edibles and topicals that are also vegan (and organic), including Leif Goods chocolate bars and their confections under the Junk line, as well as their plant-based and organic topicals. Thanks for the article!

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