Need a potent dessert recipe? You’ve come to the right place. We’ve got recipes for gummie candy, ice cream, carrot cake, tartlets, frosting, candy, and other sweet treats.

Strawberry Roll

Vegan Dark Chocolate Cranberry Granola Bars

Ingredients:

• 1 cup peanut butter 
  
• 3/4 cup honey 
• 2/3 cups dried cranberries 
• 3 tablespoons cannaoil 
• 1 tablespoon vanilla extract 
• 2 tablespoons dark chocolate cocoa powder 
• 2 cups old fashioned oats 
• 1 cup crispy rice cereal 
• ¾ cup peanuts, chopped 

Directions: 

1. Grease a 13x9 inch pan and set aside. 
2. In a saucepan over medium low heat mix together the cannaoil, honey and peanut butter.  Once the mixture is melted add the cocoa powder and mix well.  Do not bring to a simmer. Remove from the heat and add the vanilla. 
3. In a large bowl combine the cranberries, old-fashioned oats, crispy rice cereal and chopped nuts. 
4. Add the melted peanut butter mixture to the oats mixture and mix well. 
5. Pour the mixture evenly into the greased pan and press the mixture down using a spatula.  Really press it down as this will cause your granola bars to stick together. 
6. Freeze for 15 minutes before cutting. 
7. Keep in an air tight container in the refrigerator.  

Lollipops

Total Time: 30 minutes

Serves 20

Ingredients

• 2 cups sugar
• 2/3 cup corn syrup
• 2 ounces cannabis tincture
• 2/3 cup water
• 1/2 teaspoon cherry extract
• Few drops food coloring (red, green, orange)

Directions:

1. In a pot over medium heat combine the sugar, syrup, and water until all ingredients are totally dissolved.
2. Bring the ingredients to a boil. Using a candy thermometer to monitor the temperature, bring the candy mixture to 300 degrees Fahrenheit and slowly add the food coloring and cherry extract.
3. Moving quickly (the candy will harden very quickly) remove from the heat and add the cannabis tincture and pour into the candy/lollipop molds.

Recipe Notes:

Use less of the cannabis tincture to make a less potent candy.

Substitute the cherry extract for another flavor of your choosing.

Oreo Cookies

Makes 45 Cookies

Prep Time 1 hour

Bake Time 1 hour

Ingredients:

• For the Chocolate Wafers:
• ½ cup cannabutter, room temperature
• 1/2 cup sugar
• 3 tablespoons golden syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon coconut extract (optional)
• 1 1/14 cup all-purpose flour
• 1/3 cup + 1 tablespoon cocoa powder

• For the Filling:
• ¾ cup cannabutter, melted
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 2 cups + 1 tablespoon powdered sugar

Directions:

• For the Chocolate Wafer Dough:
  

1. Preheat the oven to 340°F In a large bowl combine cannabutter, sugar, golden syrup, baking soda, salt, and coconut extract until the mixture is light and fluffy.
2. Sift flour and cocoa together in a medium bowl and slowly add the flour mixture to the cannabutter mixture. Mix until the dough becomes smooth and knead the dough into a ball. Divide the dough ball in half and roll the dough out on a cocoa powdered covered surface to about ¼ of an inch-thick sprinkle dough with cocoa and roll out until about 1/8 of an inch. Cut out 1 1/2-inch disk shapes.
3. Use a spatula to carefully move the cut-out dough to a greased cookie sheet leaving about ¼ of an inch in between each dough.
4. Bake until the cookies are dry, about 15 minutes. Allow to cool on the cookie sheet.
5. When the cookies are cooled completely flip them upside down to add the filling.

• For the Filling:

1. In a large bowl combine the melted cannabutter, vanilla, salt, and the powdered sugar. Mix until soft and creamy.
2. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.
3. To Make the Sandwich Cookies:
4. Dollop about 1 tablespoon of filling in the center of each upturned wafer.
5. Sandwich with remaining halves, transfer to an airtight container, and refrigerate about 30 minutes to set the filling.

Recipe Notes: This is a very potent recipe to reduce the potency substitute the cannabutter for unsalted butter in either the wafer or filling section of the recipe. Otherwise, gods speed on your edible journey with this one. Store wafers in an airtight container for about a week at room temperature, a month in the refrigerator or up to 3 months in the freezer.

Cardamom Cookies

Makes about 50 2-inch cookies

Ingredients:

• 1 cup bittersweet chocolate, chopped
• 2/3 cups cannabutter, at room temperature
• 2 cups white sugar
• 2 eggs
• 1/2 cup + 2 tablespoons molasses
• 1 tablespoons + 1 teaspoon white vinegar
• 3 cups + 1 tablespoon bread flour
• ¾ cup cocoa powder
• 1 tablespoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 2 teaspoons ground cardamom
• 1 1/3 cup powdered sugar

Directions:

1. Melt the chocolate in a bowl placed over a pot of simmering water. When fully melted, remove from the heat and set aside to cool slightly.
2. Cream the cannabutter and sugar until fluffy
3. Add the eggs, one at a time, mixing well after each egg.
4. Add the molasses, vinegar and melted chocolate and mix well to emulsify.
5. In a large bowl combine together the flour, cocoa, baking soda, salt and spices.
6. Add the dry ingredients to the cannabutter mixture and mix until well combined.
7. Wrap the dough in plastic and chill until firm.
8. Preheat oven to 340 degrees Fahrenheit.
9. Hand roll 2 teaspoon of the dough into balls and dredge each ball of dough in powdered sugar. Place the sugary dough balls onto a greased cookie sheet about 2-inches apart.
10. Bake cookies in the preheated oven until sugar crust cracks on surface and cookies are firm in the middle, about 6-8 minutes.
11. Remove cookies from oven and let cool on the cookie sheet.

Recipe Notes:

Try drizzling our medicated chocolate ganache on the cooled cookies

No Bake Coconut Rum Balls

Ingredients:

• ¼ cup cannabutter, melted
• 1 cup crushed vanilla wafers
• 1/2 cup crushed walnuts
• 2 tablespoons cocoa powder
• 1 tablespoon honey
• 2 1/2 tablespoons rum
• 3 ounces sweetened coconut flakes

Directions:

1. In a large bowl add the cannabutter, vanilla wafers, walnuts, cocoa powder, honey and rum and mix well.
2. Freeze the cookie dough for about 45 minutes.
3. Roll into small balls and coat with coconut flakes
4. Place on a cookie sheet and refrigerate for 45 minutes.

Crispy Chocolate Bark

Serves: 15

Ingredients:

• 2 tablespoons cannabutter
• 12-ounce bag chocolate chips (semisweet, white or dark chocolate)
• 1 cup rice crispy cereal

Directions:

1. In a large sauce pan, melt the chocolate chips and cannabutter over low heat, stirring constantly.
2. Once the chocolate chips and cannabutter are melted and well combined remove from heat.
3. Combine well the rice crispy cereal with the chocolate and cannabutter mixture.
4. Immediately spread hot mixture thinly on foil lined baking sheet coated in cooking spray.
5. Refrigerate until the chocolate is a solid.
6. Break into bite size pieces and store any left overs in airtight container in refrigerator.

Flan

Ingredients:

• Cannaoil or cannabutter, to grease the pans
• 5 cups water
• 1/2 cup Butterscotch Topping
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 6 large eggs
• 2 cups cannamilk
• Ground cinnamon

Directions:

1. Preheat oven to 340°F.
2. Using the cannaoil grease eight individual 6-ounce custard cups.
3. Line a large baking pan with a doubled paper towel and set aside.
4. Bring 5 cups of water to boiling in a medium pan. Place 1 tablespoon topping into each custard cup.
5. Blend together cream cheese, sugar and vanilla with an electric mixer until smooth.
6. Add one egg at a time into the mixture, until smooth.
7. Gradually blend in the cannamilk.
8. Divide egg mixture evenly into the 8 custard cups.
9. Place cups in prepared baking pan.
10. Carefully pour boiling water into the larger pan, to a level halfway up the sides of the custard cups and place in the oven to bake for 35 minutes. Check the custard by inserting a small knife into the center, when the knife comes out clean the custard is ready. Do not overcook.
11. Place the custard pans on a cooling rack for 1 hour or until they are room temperature.
12. Using a knife loosen the edges of the custard and invert the cups onto separate serving plates. Allow the custard to stand for a few minutes, remove the custard cup and spoon the butterscotch topping on the top of the custard.

Cannabis Infused Chocolate Ganache

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• Total: 10 min
• Prep: 5 min
• Cook: 5 min
• Makes: 1/2 cup
• Level: Easy

Ingredients:

• 8 ounces dark, milk, semi-sweet or white chocolate chips
• 1/2 cup heavy cream
• 2 tbsp cannabutter
• 1 teaspoon instant coffee or a dark rum

Directions:

1. In a double boiler melt the cannabutter over simmering water.
2. Add the chocolate chips stirring continuously until melted
3. While continuing to stir slowly add the heavy cream to the cannabutter & chocolate mixture
4. Next add the instant coffee granules stirring occasionally until smooth

Recipe Notes:

1. Allow the medicated chocolate ganache to cool slightly before pouring over a cake.
2. If you want a fluffy chocolate filling then simply allow the cannabis infused chocolate ganache to cool completely and whip until the desired fluffiness
3. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Tiramisu

Prep Time: 10 minutes

Difficulty: Easy

Ingredients:

• 1 cup heavy whipping cream
• 1 cup mascarpone cheese, room temperature
• ⅓ cup sugar
• 1 tablespoon vanilla extract
• 1 tablespoon Amaretto or Brandy, optional
• 2 cups espresso or coffee
• 4 tablespoons cannabis butter
• 1 pack Lady Fingers
• Cocoa powder

Directions:

1. Brew coffee and add the cannabis butter, allow to cool to room temperature
2. Beat the whipping cream, sugar and vanilla until soft peaks form.
3. Add in mascarpone cheese and liquor
4. Continue to whip to stiff peaks
5. Once the coffee and cannabutter mixture reaches room temperature quickly dip the lady fingers in the cannacoffee mixture and place in an 8×8 pan to make the first layer.
6. Spread half of the whipped cream mixture on top of first layer of lady fingers. Repeat process with second layer of lady fingers and cream mixture.
7. Dust the top of the tiramisu with cocoa powder using a sieve or sifter.
8. Refrigerate for about 3 hours before serving

Bacon Peanut Butter Cannabis Cookies

Prep Time: 5 minutes

Cook Time: 8 minutes

Difficulty: Easy

Ingredients:

• 1 cup Peanut Butter
• 1 cup sugar
• 1 egg
• 1-2 tablespoons vanilla
• 1-2 tablespoons honey
• 4 tablespoons cannabis butter
• 1 cup cooked bacon chopped, optional

Directions:

1. Preheat oven to 340 degrees F.
2. Combine all ingredients except for the bacon. Mix until smooth.
3. Scoop 1-inch balls of dough onto a lightly greased cookie sheet. With a fork press the cookie dough balls to the desired thickness in 2 different directions.
4. Add bacon to the tops of the pressed cookies

Recipe Notes:

• Do not over bake as these cookies are best soft.
• Substitute bacon with course sea salt or leave plain.

Funnel Cake

Prep: 10 min

Cook: 10 min

Difficulty: Easy

Ingredients:

• 2 cups milk, use cannabis milk for extra potency
• 1 egg, beaten
• 1 tablespoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 4 tablespoons melted cannabis butter
• Powdered sugar, for topping

Directions:

1. Combine milk, beaten egg and vanilla in a large bowl.
2. In a separate bowl, combine flour, salt, baking soda and sugar.
3. Gradually add the flour mixture to the wet ingredients.
4. Mix until the batter becomes smooth.
5. Fold in the melted cannabis butter.
6. Pour batter into a funnel or squeeze bottle and make spiral like movements for the classic funnel cake shape.
7. Fry in oil over medium low heat for 2 to 3 minutes until golden brown and slightly puffed.
8. Sprinkle with powdered sugar and enjoy

Recipe Notes:

• Use your finger to stop the batter from flowing if using a funnel.
• Bake in the oven at 340F after frying until the center if fully cooked

Cannabis Banana Ice Cream

Prep Time: 5 minutes

Ingredients:

• 2 frozen bananas chopped
• 1/4 cup cannabis milk

Directions:

• Blend frozen bananas and cannabis milk in a blender until smooth.

Recipe Notes:

• Cook up a batch of our delicious cannabis infused waffles and top with the cannabis banana ice cream for an out of this world dessert.
• Top with our signature cannabis infused chocolate gnash or cannabis infused whiskey syrup

Medicated Gummy Snacks

Ingredients:

• 1 cup 100% fruit juice
• 2 tbsp grass-fed gelatin
• Silicone candy mold
• 2-3 tsp cannabis tincture

Directions:

1. Pour the juice into small saucepan and heat until warm not boiling.
2. Remove from heat. While continually whisking add the gelatin until it is well mixed.
3. Pour the mixture into silicone mold.
4. Refrigerate the Gummy Snacks for at least 2 hours,
5. Freeze for 15 minutes before removing from the mold.

Recipe Notes:

The gummies will be good for 3 to 5 days refrigerated in an airtight container.

Peanut Butter Cups

12 Servings

Ingredients:

• 1 cup cocoa powder
• 1 cup peanut butter
• 1 cup cannaoil
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/2 cup confectioners’ sugar

Directions:

1. Trim 12 paper muffin cup liners to half of their height.
2. In a saucepan over low heat whisk together the cocoa powder, honey, and salt until coconut oil is melted and ingredients are well combined. Remove from heat.
3. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
4. In a small bowl, mix together peanut butter, confectioners’ sugar and salt.
5. Evenly add the peanut butter mixture into the cooled chocolate cups
6. Reheat the remaining chocolate mixture, and spoon over peanut butter. Spread chocolate to edges of cups.

Fuck You Up Frozen Blueberry Pops

Makes 4 Servings

Ingredients:

• 2 pints of fresh or frozen blueberries
• ¼ cup of honey
• ¼ cup of cannabis milk
• 1 Popsicle mold
• popsicle sticks

Directions:

1. In a blender or food processor add the blueberries, honey, and cannabis milk and blend until pureed.
2. Fill the popsicle molds with the blueberry mixture.
3. Freeze for 3-4 hours

Recipe Notes:

• Try using other fruits, like strawberries or mangos, in place of the blueberries.

Cannabis Milk Chia Pudding

Serves 2

Ingredients:

• 6 tablespoons chia seeds
• 2 cups cannabis milk
• 1 tablespoon vanilla extract
• 1 tablespoon honey
• raspberries, for topping

Directions:

1. In a large bowl or mason jar mix together chia seeds, cannabis milk, honey and vanilla combining well.
2. Refrigerate for 1 hour
3. Mix well before serving
4. Top with berries and serve