1 Cup crunchy/creamy peanut butter
1/4 cup butter/cannabutter (DO NOT soften in microwave)
2 cups Kellogg's Rice Krispies Cereal
1 cup confectioners sugar
1 package (14oz) chocolate candy coating
2 tablespoons shortening 

In large bowl, combine peanut butter & butter. Add Rice Krispies and sugar, mixing evenly until combined. Portion cereal mixture, using a rounded measuring teaspoon. Roll into balls and set aside....(i place in freezer/fridge to keep firm until coating with chocolate.) In top of double boiler, over hot water, melt chocolate coating and shortening. Dip each peanut butter ball in coating and place on waxed/parchment paper. Refrigerate until firm. 

Note: one package (12oz) semi-sweet chocolate morsels may be used in place of chocolate coating. Keeps in fridge up to 2 weeks and 2/3 months in freezer. 

*Feel free to tweak recipe to fit your taste or THC strength. 

Ingredients

• 1 tbsp Cannabis butter
• 1/2 cup pure chocolate
• 1 cup warm heavy cream
• 1 cup chocolate chips

Instructions

• Melt your 1/2 cup pure chocolate and pour it into your heart shaped molds. Flip your mold upside down so there is just a thin layer of chocolate into the molds.
• In a medium bowl, put your warm, heavy cream, chocolate chips and cannabis butter and mix well.
• Refrigerate for 5 min
• Beat air in your creamy chocolate with a hand blender till nice and thick.
• Fill your chocolate bonbons in the mold and cover with another layer of chocolate, cool for at least an hour or till hardened. Take them out of the mold and place in your gift box.

Equipment

• Mason jar

Ingredients

• 1/4 to 1/2 Ounce Cannabis
• 1 Cup Coconut Oil

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 to 45 minutes, and then let it cool.
• Grind your cannabis or chop it fine
• Place the cannabis in a strong mason jar, add coconut oil and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain through a cheesecloth or pantyhose.
• Let it cool
• Now you can use the Cannabis Coconut oil

​Ingredients

• 1/4 Cup Cannabis Butter (Please be CAUTIOUS as cannaorganic's butter is VERY STRONG)
• 1/4 Cup Normal Butter
• 2 whole eggs
• 2 Cups All Purpose Flour
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 3/4 Cup Brown Sugar
• 2 Cups bananas

Instructions

• Preheat oven to 330 degrees F (165 degrees C). Lightly grease a 9×5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together cannabis butter, normal butter and brown sugar. Stir in eggs and mashed bananas until well blended. Also Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
• Serve the Cannabis Banana Bread

NutritionCalories: 200kcal | Fat: 20g
Tried this recipe?Mention @cannadish or tag #cannadish! 

No sugar.
No BS.
Just a popsicle with fruit, coconut, and cannabis in it.

After one batch of these cannabis-infused popsicles, you’ll see how simple and easy it is to make an infinite variety of these chill summer treats.


​CBD Popsicles
You can easily make this recipe using CBD by dropping in your favorite CBD product 

I made this popsicles at a 1:1 ratio using my CBD oil recipe combined with my cannabis coconut oil recipe.

​You can increase or decrease the dosage and change the ratio by using THC/CBD dosage calculator. 

Marijuana Infused Popsicle Recipe

1. In a food processor, combine:

• 2 cups frozen blueberries
• 2 tablespoons maple or stevia to taste
• 4 tablespoons full fat coconut milk
• 1 tsp of cbd oil recipe (which comes out to approximately 50mgs CBD) and 2 tsp of the cannabis infused coconut oil (which comes out to about 60mgs THC)

2. Pour 2 Tablespoons of the blueberry mixture into each section of the mold
3. Freeze for 15 minutes
4. Rinse out the food processor and combine:

• Remaining can of coconut milk
• 1-2 tablespoons maple syrup

5. Pour into the mold to about ⅔ full
6. Freeze for 15 minutes
7. Rinse out the food processor and puree:

• 3/4 lb fresh strawberries.

8. Freeze for 1 hr
9. Insert sticks
10. Freeze for another 4 hours
Remember to always start low and go slow, even if you are 99% sure you know how potent you made these and what your perfect dose. Accidents happen 😉
I’d love to see how these turn out for you.
With love and chillness,

Making cannamilk is easier than cannabutter:

• Pour a half gallon of milk into a pot and heat to simmering – do not let it boil!
• Add ½ ounce finely ground cannabis and let simmer for a half hour, stirring gently.
• Strain through a doubled cheesecloth into an airtight container, let cool, cover and refrigerate for use.

 
INGREDIENTS:
o 1 cup quick-cooking oats
o ¾ cup flour
o 1 ½ tsp baking powder
o 1 ½ tsp ground cinnamon
o ¼ tsp ground nutmeg
o ¼ tsp salt
o 1 ½ tbsp coconut oil, melted and cooled slightly ( or substitute Cannabutter, slightly melted)
o 1 large egg white
o 1 tsp vanilla extract
o ¼ cup pure maple syrup
o 5 tbsp nonfat milk
o ¾ cup red apple, finely diced
o CBDistillery’s CBD Oil, desired amount
 
DIRECTIONS:
1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the coconut oil, egg white, vanilla, and CBDistillery’s Oil
3. Stir in the maple syrup and milk.
4. Add in the flour mixture, stirring just until incorporated.
5. Fold in the apple.
6. Chill the cookie dough for 30 minutes.
7. Preheat the oven to 325°F and line a baking sheet with parchment paper.
8. Using a spoon and spatula, drop the cookie dough into scoops onto the prepared sheet, and flatten to the desired thickness.
9. Bake at 325°F for 9-11 minutes.
10. Cool on the pan for 10 minutes before turning out onto a wire rack. Serve and Enjoy!
 
Please note: Leftover cookies will keep for at least one week if stored in an airtight container in the refrigerator.