Christmas is a time for being jolly, staying warm by the fire, and making festive food so today we’ve gathered up some of The Best Christmas Cannabis Edibles Recipes for you.
Traditionally, festive foodies include putting a few roasted almonds in your dessert.
But, for cannabis lovers, our recipes below including a yummy chocolate mint almond caramel that you can eat with your hands are sure to satisfy both worlds. It’s also quick and easy, just the way we like it!
Ingredients:
1/4 cup white sugar 1/2 cup almond flakes or almond meal 2 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 2 tablespoons cannabis butter 1 teaspoon vanilla extract 3 tablespoons peppermint extract 1/4 teaspoon baking soda White chocolate chips — optional Instructions: In a saucepan over medium heat add the sugar, stirring until it melts. Add the almond meal, cocoa powder and salt.
Stir well and bring to a simmer. Cook for 2 minutes, stirring constantly.
Remove from heat and allow the mixture to cool for 5 minutes. Add in the cannabis butter and extracts, stirring well until fully combined.
Stir in the baking soda and you should have a smooth mixture that’s easy to spread over an airtight container. Once it has hardened, cut into small pieces with a sharp knife. It’s sort of like brittle, but better!
Cannabis-Infused Hot Chocolate
Nothing, and I mean NOTHING is better than a hot cup of cocoa in the Wintertime.
If you’re lucky enough to live somewhere like me (Canada) where you have the pleasure of watching snow softly falling, you’ll really appreciate having a Cannabis-Cocoa!
Here’s the yummy recipe:
A delicious cannabis infused drink to enjoy with friends and family! This Weed Hot Chocolate is sooo good.
Whip powdered sugar, Cannabis butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined and then set aside.
Preheat the oven to 400 degrees F. Brush a little melted butter over a 13×18-inch rimmed sheet pan. Line your pan with parchment paper and brush remaining melted butter on top.
Combine cocoa powder, salt, and flour together in a bowl. remove all clumps and bumps.
Grab a fresh, clean bowl and put the eggs in. Mix in sugar and whip until fluffy, and thick. Then, add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended.
Pour the mixed batter onto the sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out any air bubbles. This step is very important! Give it good tap!
Bake in the preheated oven until top is dry and edges start to pull away from the sides, about 8 to 10 minutes. Don't over cook because we're going to roll this, and if it's too hard it will fall apart.
Using a clean kitchen towel, sprinkle powdered sugar directly on top – enough to cover an area just a bit larger than the sponge cake. Remove cake from the oven. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
Quickly flip the pan upside down onto the towel. You can remove parchment paper and dust cake with more powdered sugar. Here's the fun part: Gently roll cake up inside the towel; allow to cool on the counter for 15 minutes.
Unroll cake and put your creamy buttercream on top, saving some for later. Spread frosting all the way to the edges. Roll your cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap your log in plastic wrap. Refrigerate until firm, about 2 hours.
Combine chocolate chips and hot cream in a bowl. Whisk until the chocolate melts.
Spread your ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
Carve lines into the ganache using the tip of a knife to create the appearance of tree bark if you like. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.
Cream together the cannabutter and sugar using a hand mixer or a stand mixer with the paddle attachment. Beat in the peppermint extract. Add in the flour and 1/2 cup candy canes, then beat until the flour is mostly absorbed. Add in the milk, 1 tablespoon at a time, mixing until the dough can hold together.
Form dough into balls, approximately 1 and 1/2 to 2 tablespoons of dough each. Cover and chill the balls on a parchment lined cookie sheet until very cold, at least two hours in the refrigerator.
Melt the chocolate chips and shortening together in the microwave or in a double boiler. Cook on short 30 second intervals, stirring in between, just until the chips are melted, being careful not to let them burn. Let cool for 5 minutes.
Dip the truffle balls into the chocolate, and allow the excess chocolate to drip off. I use a fork to dip them. Place the truffles onto a parchment paper lined cookie sheet. Sprinkle each one with crushed candy canes right after it is dipped, the chocolate will start to harden quickly.
And if you love how-to-videos, our YouTube channel has everything you need.
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
