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The Best Easter Weed Edibles


The Best Easter Weed Edibles

Easter is almost here, and that might bring some family drama, stress or anxiety but don’t worry – we’ve got you with The Best Easter Weed Edibles.

And if you were feeling worried, the Easter bunny approves these edibles, and you’ll love cooking and baking for your buds while celebrating Easter together in a unique way.

We’ve got it all for you, from baked goods to sweet treats.

Are you ready to bake and get baked for Easter? Let’s create the best Edible Easter you’ve ever had!


1. Easter Egg Cookie Skillet

Create this one-pan deliciously decadent Easter Egg treat!

These cookies are made with everyone’s fav: Mini eggs – and really, who can resist these delicious crunchy and chocolate eggs?

Use Cadbury mini egg leftovers to create a huge skillet cookie!
No ratings yet
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Dessert
Keyword: (Cannabutter), cannabis cookie recipe
Author: Steph Van De Ven
Cost: 20 +/-


  • Large Bowl
  • Cast Iron Skillet – 10 inch size
  • Spatula
  • Mixer
  • measuring cups & spoons


  • 2 sticks butter save a stick for greasing the skillet
  • 2/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup malted milk powder
  • 1 tbsp vanilla extract
  • 2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 large eggs
  • 2 3/4 cups bread flour
  • 1/2 cup hazelnut spread
  • 1 bag mini cream eggs


  • Preheat the oven to 375°F.
  • In a large bowl, combine the cannabutter, granulated and brown sugars, malted milk powder, vanilla, salt, baking soda, and baking powder. Cream with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, and mix until fully incorporated. Add the flour and mix just until incorporated.
  • Grease a 10-inch cast iron skillet with butter. Transfer half of the dough to the skillet and press into an even layer. Scoop the chocolate hazelnut spread on top and spread evenly across the cookie dough. Top with the remaining dough and press down to cover the chocolate hazelnut layer completely.
  • Sprinkle the creme eggs evenly across the top of the cookie dough, pressing gently into the dough.
  • Bake the cookie skillet until puffed and golden brown, about 25 minutes. Remove from the oven and let the skillet cool to set the cookie and filling, about 45 minutes, then slice and serve.
Tried this recipe?Mention @cannadish or tag #cannadish!

2. Cannabis Easter Eggs

Fill your own Easter eggs with edible candies, weed, or favourite treat and start a new tradition this year.

Chocolate cannabis infused easter egg with a ribon
Fill these beautiful cannabis edible hollow chocolate eggs with candies, weed, or any of your favorite treats!
No ratings yet
Prep Time: 30 minutes
Cook Time: 5 minutes
Cuisine: European
Keyword: Cannabis, easter, egg
Calories: 200kcal
Author: Steph Van De Ven



  • In a large bowl, put in your chocolate and cannabis butter.
  • Half-fill a small pan with water and bring to a gentle simmer over a low heat. Rest your bowl with chocolate on top, then allow to melt, stirring occasionally.
  • Using oven gloves, remove the bowl from the heat and leave to cool to 35ºC. Check the temperature with a cooking thermometer.
  • Spoon the chocolate into your mould, one tablespoon at a time, tilting the mould so the chocolate covers the surface. Don’t worry if you make a mess! Tip any excess chocolate back into the bowl.
  • Allow the chocolate to cool slightly, then, using a butter knife, scrape around the rim of the mould to get a clean edge.
  • Meanwhile, repeat steps 4 to 6 with the second mould.
  • Lay out some greaseproof paper and place the mould flat-side-down on top for 15 minutes, or until the chocolate has completely set.
  • To remove your eggs from their moulds, squeeze the casing gently, working your way around the edge (the warmth from your hands will help).
  • Brush the remaining melted chocolate around the rim of each of the chocolate egg halves, then gently press them together so they stick in place. Leave for a few minutes until the chocolate sets, then it’s ready!


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

3. Slowcooker Mini Egg Fudge

Easy to make, and easier to eat – everyone will LOVE this no-bake chocolate fudge recipe.

Chocolate Fudge packed with mini eggs and cannabutter for the best Easter-inspired edible you've had!
No ratings yet
Prep Time: 2 hours
Course: Dessert
Keyword: (Cannabutter), cannabis chocolate, easter
Author: Steph Van De Ven
Cost: 15-20


  • Slow Cooker
  • 8×8 inch pan
  • Parchment Paper
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting Board
  • Rolling Pin
  • large Ziploc Bag


  • 328 g Cardbury Mini Eggs
  • 1 can Condensed Milk
  • 2 cups Chocolate Chips
  • 1 tsp Vanilla Extract
  • 2 tbsp Cannabis Butter unsalted


  • Pour the condensed milk and vanilla extract into the slow cooker.
  • Add in the chocolate chips and Cannabutter.Put the slow cooker on low and stir.
  • Set a timer for 10 minutes and stir when it goes off.
  • Repeat the setting of the timer and stirring for 2 hours until the fudge is smooth and melted together nicely.
  • Place half the mini eggs into a bag and crush with a rolling pin.
  • Line an 8×8 baking tin with parchment paper, and sprinkle the crushed mini-eggs over the bottom.
  • Add in a few whole mini-eggs. Pour in the fudge and mix in the crushed and whole mini-eggs in the baking pan.
  • Sprinkle the top with the remaining whole mini-eggs and then push in.Place in the fridge and set for a few hours.Cut the fudge into cubes.
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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