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Chocolate & Cannabis Lovers Best Infused Recipes


Chocolate & Cannabis Lovers Best Infused Recipes

It really is the best combination, and today we’re showing you how to enjoy Chocolate & Cannabis Lovers Best Infused Recipes.

From brownies to cake and everything in between – there isn’t a bad time to have a bite of chocolate – especially when it’s infused with weed.

Today’s article allows you to pick and choose from the very best recipes to try at home.

Ready to bake, and get baked?

1. Classic Chocolate Cannabis Brownies

They’re so yummy, easy to make and satisfying for those with a chocolate sweet-tooth.

I also find the best way to keep them around for a long time is to freeze them individually, label them to avoid mistakes, and enjoy them anytime you like.

Classic chocolate weed brownies with frosting
No ratings yet
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Cuisine: European
Keyword: Brownies, Chocolate, Weed
Calories: 200kcal
THC: 175 – 350 MG Per batch


  • 1/4 Cup Cannabis Butter
  • 1/4 Cup Normal Butter
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/2 Cup All-Purpose Flour
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon Baking Powder
  • For The Frosting:
  • 3 Tablespoons butter, Softened
  • 1 Teaspoon Cannabis Butter, Softened
  • 1 Tablespoon Honey
  • Also 1 Teaspoon Vanilla Extract
  • 1 Cup Confectioners Sugar


  • Preheat oven to 330 degrees F (165 degrees C). Grease and flour an 8-inch square pan.
  • In a large saucepan, on very low heat melt 1/4 cup butter and 1/4 cannabis butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • To Make Frosting: Combine 3 tablespoons softened butter and 1 teaspoon cannabis butter, Add 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.
  • Serve the Chocolate Weed Brownies


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

2. Chocolate Ganache Weed Cupcakes

The title says it all, but just wait until you take a bite!

These decadent weed cupcakes are mouth wateringly delicious. Sink your teeth into smooth, soft, and sweet, Chocolate Ganache Cannabis Cupcakes.
No ratings yet
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Cuisine: European
Keyword: Cannabis, Chocolate, Cupcakes, Ganache
Calories: 200kcal
THC: 175 – 350 mg per batch
Author: Steph Van De Ven


  • 1/4 Cup Cannabis Butter
  • 1 cup sugar
  • 4 extra-large eggs, at room temperature
  • 16 fluid ounces Hershey’s chocolate syrup
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • Also 1 teaspoon instant coffee granules
  • For the ganache:
  • 1/2 cup heavy cream
  • 8 ounces good semisweet chocolate chips
  • 1/2 teaspoon instant coffee granules


  • Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
  • Cream the Cannabis butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don’t overbeat, or the cupcakes will be tough.
  • Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Dip the tops of the cupcakes into the ganache. Do not refrigerate.
  • Serve the Chocolate Ganache Cannabis Cupcakes


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

3. Chocolate Pudding Pops

Refreshing on a hot summer day, yet comforting like chocolate always is!

Get creative with different toppings, dipping them in nuts, and why not try chocolate crackle?

Cold & Creamy Chocolate-y Goodness in a pudding pop!
No ratings yet
Prep Time: 20 minutes
3 hours
Keyword: (Cannabutter), Chocolate, pudding
Servings: 6 pops
Author: Steph Van De Ven
Cost: 20


  • Glass bowl for mixing
  • Glass dish for your decarbed cannabis
  • Silicone mixing spoon
  • Silicone whisk
  • Popsicle molds – preferably long and oval shaped with handles.
  • Funnel, cheesecloth or pantyhose for straining
  • Grinder or pestel and mortar
  • Saucepan


  • 1/8 ounce Cannabis (decarbed)
  • 2 tbsp Butter
  • 1 cup Sugar
  • 1/2 cup Baking cocoa
  • 1/4 cup Cornstarch
  • 1/2 tsp Salt (Himalayan salt is a great choice)
  • 4 cups Whole Milk ( Or milk of your choice)
  • 2 tsp Vanilla extract (Organic & pure is best)

Add-in options

  • 1/2 cup Mini Rolos, marshmallows, sprinkles, shredded coconut, orange slices, crushed nuts Your choice!
  • 1 bottle Chocolate shell hardening syrup To drizzle on top after they've hardened in the freezer!
  • 1/2 cup Crushed nuts or candies To sprinkle on the top after you've used your chocolate shell hardening syrup!


  • First, you'll need to decarb your cannabis in the oven – 220 F, for 20 minutes. ( watch our video in the ingredients section above)
  • Grind it up nice and small
  • Strain the cannabis -using cheesecloth or old pantyhose over a glass dish
  • Add in your butter and mix it up and set in the fridge to cool while you create the pudding mixture below.

Pudding Instructions

  • In your saucepan, combine sugar, cocoa, cornstarch and salt. Gradually stir in the milk.
  • Bring to a boil over medium heat; boil and stir for 2 minutes.
  • Remove from the heat; and slowly fold in your cannabutter and vanilla
  • This is the time where you add in all of your favorite candies like Rolos, nuts, mini marshmallows or sprinkles!

Pudding Pop Mold Instructions

  • Using a piping bag or funnel, carefully pour your chocolate pudding mix leaving about an inch of room at the top to insert your handle.
  • Once all of the molds have been filled, carefully pop on the tops and be careful so as not to tip your molds.
  • Place in the freezer for a minimum of 3 hours
  • ENJOY!

Chocolate Drizzle- BONUS!

  • When your pudding pops are fully frozen, carefully remove them from the molds and place them on a plate.
  • Drizzle some chocolate-shell syrup (which hardens after a few minutes so be patient!) over top for an extra-chocolatey explosion! You can use any drizzle you like of course!
Tried this recipe?Mention @cannadish or tag #cannadish!

4. Drunken Chocolate Cannabis Cake

Made with deliciously decadent chocolate liqeuere, cream cheese and cannabutter – this is a rich and heavy cake, but tastes so light and is very addicting.

decadent, chocolate-cake with canabutter and chocolate ganache!
No ratings yet
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Keyword: (Cannabutter), chocolate cake
Author: Steph Van De Ven
Cost: 25 +/-


  • Hand mixer or stand mixer
  • Bundt cake pan
  • Spatula
  • Mixing Bowl
  • measuring cups and spoons


  • 3 sticks cannabutter softened not melted
  • 4 oz cream cheese
  • 3 cups sugar
  • 1 pinch salt
  • 1/2 cup dark cocoa
  • 1/2 tsp vanilla and almond extract each
  • 2.5 cups cake flour
  • 1/2 cup Dark Chocolate Sippin'Cream OR a thick chocolate cream, or thick chocolate liquere


  • 1/2 cup heavy cream
  • 1 cup chocolate chips
  • 1 oz Dark Chocolate Sippin' Cream OR THICK chocolate cream, or thick chocolate liqueuer


  • Pre heat oven to 315
  • Cream cannabutter, cream cheese, sugar and salt.
  • Then add in cocoa, vanilla, almond and pulse once or twice only.
  • Alternate your wet and dry ingredients into THREE parts and add in your flour, 6 eggs, and dark chocolate cream or thick chooclate liqueur. NOTE: the chocolate cream MUST be thick.
  • Pulse the mixer until the egg yolks disappear but don't over mix.
  • Toss in your chocolate chips.
  • Grease and flour your bundt cake pan and pour in the batter.
  • Bake on 315 for 75 – 90 minutes. Shake the cake after 75 minutes so it falls and stays gooey inside.
  • Once your cake has cooled on the counter, pour your ganache on top, and eat!
Tried this recipe?Mention @cannadish or tag #cannadish!

5. Mississippi Mud Pie With Weed

This dessert is a combination flavour of pudding, whipped cream, chocolate, and weed.

Basically? It’s perfection!

Layers of chocolate and cream, mixed with chocolate pudding and brownie batter and infused with cannabis milk and cannabutter too!
No ratings yet
Prep Time: 1 hour
Chill Time: 4 hours
Course: Dessert
Keyword: cannabis dessert, Cannabis Milk, chocolate pie
Author: ahmed
Cost: 25 +/-


  • 9 x 9 Springform pan
  • Saucepan
  • Whisk
  • Spatula
  • measuring cups and spoons



  • 30 chocolate wafers crushed
  • 8 tbsp unsalted cannabutter or regular butter you choose

Brownie Layer

  • 8 oz dark chocolate coarsely chopped
  • 16 tbsp cannabutter or regular butter
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 lg eggs
  • 1 cup all-purpose flour

Chocolate Pudding Layer

  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder Dutch is best
  • 1/3 cup all purpose flour
  • 1/2 tsp slat
  • 2 lg eggs
  • 2 cups cannabis milk
  • 2 tbsp cannabis butter or regular butter
  • 1 1/2 tsp vanilla extract


  • 1 cup heavy cream


  • Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
  • In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
  • Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
  • In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
  • Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
  • Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
  • When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

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 and enjoy baking to get baked!

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