Recipes for Medical Cannabis Desserts

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Almond Cutout Cookies

Serving size depends on the size of the cutout for the cookies.

Ingredients

8 oz unsalted cannabis-infused butter, cold and cubed

5 oz powdered sugar

1/2 tsp salt

11 oz gluten-free flour blend

4 oz almond meal

2 egg yolks (save whites for icing)

Directions

1. Cream butter and sugar and add egg yolks one at a time.
2. Add powdered sugar, salt, flour, and almond meal and continue mixing until dough forms a ball.
3. Wrap in plastic wrap or put in Ziploc bag and refrigerate for 30 minutes.
4. Preheat oven to 350°F.
5. On lightly dusted (with arrowroot powder or corn starch) board/counter/table, roll dough to desired thickness, cut out, and bake until lightly golden.

Chocolate Chip Oatmeal Cookies

Serving size depends on size of cookie.

Ingredients

1/2 cup unsalted cannabis-infused butter (See “Buddha Budda” recipe.)

1/2 cup coconut oil

3/4 cup palm sugar

1/4 cup agave syrup

2 eggs plus 1 egg white

1 tsp vanilla

2 1/4 cups gluten free flour blend

1/4 tsp baking soda

1/2 tsp salt

2 1/4 cup gluten free oats

1 cup dark chocolate chips

1/2 cup chopped nuts of your choice

Optional:

Directions

1. Preheat oven to 350°F.
2. Grease baking pan or line it with parchment paper.
3. Mix all ingredients until thoroughly blended.
4. Using a spoon, scoop batter onto greased pan or parchment paper, spacing about 2 inches apart.
5. Bake for 10–15 minutes to the desired crispness.
6. Remove from oven and transfer to cooling rack.
7. Eat warm or store in airtight container in refrigerator or freezer.

French Toast Cupcakes

Makes 12 servings

Ingredients

Cupcakes

1 1/2 cups all-purpose flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp freshly grated nutmeg

1/2 tsp salt

1/2 cup Buddha Budda, slightly softened (See the “Buddha Budda” recipe.)

1/2 cup sour cream

2 large eggs

1/2 tsp maple extract

4 slices bacon

Topping

1/4 cup all-purpose flour

1/4 cup sugar

2 1/2 Tbsp unsalted butter, cut into 1/2-inch pieces and chilled

1/2 tsp ground cinnamon

1/4 cup chopped pecans

Directions

1. Prepare the topping: In a medium bowl, combine the flour, sugar, butter, cinnamon, and pecans. Using your fingers, mix in the butter until no pieces are larger than a small pea. Cover and refrigerate until ready to use.
2. Preheat the oven to 350°F.
3. Line a 12-cup muffin tin with paper liners.
4. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.
5. In a large bowl using an electric mixer on medium speed, beat together the Buddha Budda, sour cream, eggs, and maple extract until completely smooth. Reduce the mixer speed to low and add the flour mixture. Beat until just combined.
6. Fill each well of the muffin tin three-quarters of the way with batter.
7. Divide the topping evenly and sprinkle it over the top of each cupcake, gently pressing it into the batter with your fingertips.
8. Bake for 20–25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the muffins cool in the tin for about 15 minutes, then transfer to a wire rack to cool completely.
10. Cut the bacon into 12 pieces total and press a piece onto the top of each muffin. If you are going to freeze these, omit the bacon.

Key Lime Kickers

Makes 24 truffles

Ingredients

6 Tbsp heavy cream

2 Tbsp unsalted butter

1/4 cup Hey Sugar! (See the “Hey Sugar!” recipe.)

10 oz good-quality white chocolate, coarsely chopped

8 drips pure key lime oil

Graham cracker crumbs, for coating

Key lime oil can be found in craft shops and natural food grocers, or ordered online.

Directions

1. Weigh the bowl that will hold the finished ganache and write down this number.
2. Set up a double boiler with 2–3 inches of water in the bottom pot and bring the water to a simmer. Pour the cream in the top section and heat until it begins to simmer gently.
3. Stir in the butter, corn syrup, and Hey Sugar!. When well combined, add the white chocolate; stir well. When the ganache is smooth, remove the top section of the double boiler from the heat and add the key lime oil, stirring to combine.
4. Wipe the water off the bottom and sides of the pan (you don’t want any water dripping into the ganache) and pour the ganache into the bowl you weighed previously. Place in the freezer for 45–60 minutes, or until the ganache is firm but pliable.
5. Place the graham cracker crumbs in a shallow bowl. Line two baking sheets with parchment paper. Weigh the ganache, subtract the weight of the bowl, and divide by 24: This is your per-truffle weight. Using a spoon, scoop out the ganache, weigh to make sure it’s the correct portion, and set on one of the prepared baking sheets.
6. Using your hands, quickly roll the ganache into balls and then roll in the graham cracker crumbs to coat completely.
7. Set the truffles on the second prepared baking sheet. Cover and store in the refrigerator for up to 5 weeks.

Merciful

Makes 18 brownies

Ingredients

Vegetable shortening, for greasing the pan

3/4 cup Buddha Budda (See “Buddha Budda” recipe.)

1/4 cup (4 Tbsp or 1/2 stick) unsalted butter

10 oz semisweet chocolate

4 oz unsweetened chocolate

6 Tbsp unsweetened cocoa powder

6 large eggs

2 1/2 cups sugar

1 tsp salt

1 Tbsp pure vanilla extract

2 cups all-purpose flour

Drizzle

1/2 cup white chocolate chips

1/4 tsp vegetable shortening

Directions

1. Preheat the oven to 350°F and grease a 10-by-15-inch baking pan.
2. In a small saucepan, melt the Buddha Budda and butter together over low heat. Add the semisweet and unsweetened chocolates and stir until the chocolates have melted. Whisk in the cocoa powder and remove from the heat.
3. In a medium bowl, whisk together the eggs, sugar, salt, and vanilla until well combined. Add the chocolate mixture and whisk well. Fold in the flour.
4. Pour the batter into the prepared pan. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Let cool completely before cutting into 18 equal-sized bars.
5. Prepare the drizzle: In the top section of a double boiler, melt the white chocolate and the shortening over simmering water. Stir continuously until the chocolate has melted, being careful not to get any water into the chocolate or it will seize.

   Chocolate should melt into a smooth, satiny pool, but it’s temperamental and won’t tolerate moisture. If even the tiniest bit of condensation drips down the inside of a pan, or if steam escapes from the bottom of the double boiler, the chocolate will react badly, becoming a grainy mess; this is known as “seizing.”

6. Dip a fork into the melted chocolate and drizzle it over the tops of the brownies.
7. Let the chocolate set. Wrap tightly in aluminum foil and store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Michelle’s Bombass Balls (or Just the Chocolate Sauce

15 servings based on quarter-sized patties

Ingredients

For patties:

1 cup (about 10 to 12) pitted medjool dates

1 cup cashews

3 Tbsp creamy almond butter

1 Tbsp maple syrup

1 cup shredded coconut (or 1/2 with 1/2 cup of hemp hearts)

Pinch of sea salt (optional)

For chocolate sauce:

1/4 cup maple syrup

1/2 cup raw cacao or cocoa powder

1/2 cup melted coconut oil (the desired amount of medicated coconut oil should be included in this quantity. If you use only medicated coconut oil, you will have very strong patties!)

1/2 tsp cinnamon

1/4 tsp chili powder

Himalayan salt

Directions

1. In a food processor, mix cashews until crumbly.
2. Add dates, almond butter, and maple syrup and continue mixing. Transfer to a bowl.
3. Place shredded coconut into a shallow bowl or a plate.
4. Roll mixture from food processor into balls about the size of a quarter and flatten gently between hands to form a patty.
5. Press the patties into coconut mixture to coat.
6. Place patties on a tray or sheet lined with parchment paper and pace in the freezer for about 20 minutes.
7. Whisk together ingredients for chocolate sauce in a bowl.
8. Dip most of each frozen patty into chocolate sauce and place on parchment paper. Place tray back in freezer.
9. Double dip! Re-dip the patties into the remaining chocolate, sprinkle Himalayan salt on top, and then return to freezer until hard.

Store in an airtight container in either fridge or freezer.

Enjoy and please do so responsibly.

Michelle’s Medicated Blueberry Pie

This pie is what started my love of edibles! Cannabis and blueberries really complement each other beautifully. It also takes about 10 minutes to get it in the oven if you opt for store-bought crust, so it’s fast and easy! If you’re vegan, you can use medicated coconut oil instead of the butter with a vegan pie crust recipe.

Approximately 6 to 8 slices in a 9-inch diameter pie

Ingredients

6 cups fresh or frozen blueberries (You may substitute some pitted cherries, too!)

1 Tbsp lemon juice

1/4 cup all-purpose flour

1/2 cup white sugar

1/4 tsp cinnamon

2 Tbsp medicated butter, cut into small pieces (You may substitute medicated coconut oil)

Double recipe for pie crust, or buy roll-out kind from the store

Directions

1. Preheat oven to 425°F.
2. Mix blueberries, lemon juice, flour, sugar, and cinnamon in a bowl.
3. Roll out the bottom pie crust in a pie dish.
4. Transfer blueberry mixture into the bottom pie crust and dot pieces of medicated butter along the top.
5. Place top crust over blueberry mixture, tuck the top dough over and under the edge of the bottom crust, and pinch together.
6. Cut slits into top of pie. (Consider cutting slits into the pattern of a smiley face!)
7. Place the pie on the middle rack for 20 minutes at 425°F, reduce heat to 350°F, and bake for 30–40 minutes longer.

No-Guilt Nosh

Number of servings depends on serving size of ball

Ingredients

1 cup dates

1 cup raw almonds

1 cup raw walnuts

2 Tbsp cannabis-infused coconut oil (or infused butter)

1 Tbsp flax meal

1 Tbsp water

Shredded coconut

Directions

1. In food processor blend all ingredients except for the shredded coconut until you can form balls out of dough.
2. Roll a small portion of dough between the palms of your hands to form a ball about the diameter of a quarter.
3. Roll the ball over the shredded coconut and place it on parchment paper.
4. Store in airtight container at room temperature for up to a week or in the freezer for up to 3 months.

Sesame Seed Cookies

Approximately 24 cookies

Ingredients

2 1/2 cups sesame seeds

1 cup palm sugar

2 Tbsp dark agave syrup

8 oz unsalted cannabis-infused butter, room temp

2 eggs

Pinch of salt

1/8 tsp baking powder

1 1/3 cup gluten-free flour blend

Directions

1. Grease baking pan or line it with parchment paper.
2. Preheat oven to 350°F.
3. Toast sesame seeds until lightly golden and let cool.
4. Cream together butter, sugar, and syrup, scraping the bowl often.
5. Add eggs, one at a time, scraping the bowl a couple of times.
6. Add salt, baking powder, flour, and seeds, and mix well.
7. Using a teaspoon, scoop the cookie dough out on the baking pan or parchment paper spacing at least 2 inches apart.
8. Bake 6–8 minutes until golden. They’ll be crispy when cooled.