Tag: food

Use These Cannabis Products to Make 5 Infused Fall Recipes

The crackle of fire, the pop of colorful foliage, the taste of cannabis-infused apple butter – classic autumn, am I right? Below, find five cannabis-infused dishes using fresh fall produce, seasonal flavors, and warm autumnal spices to make the most of the best season of them all.

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Header image: bhofack2/iStock

Recipe: Baked Apple Donuts With Maple-Cannabis Glaze

Apple maple donuts are a delicious alternative to the more common apple cider donuts. This recipe produces a dozen delicious donuts made with applesauce and apple spice, each topped with a sweet cannabis-infused maple glaze.

Cannabis Product: GanjaEats Maple Syrup (available in California)

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Baked Apple Donuts With Maple-Cannabis Glaze

Ingredients

Donuts

  • 3 eggs
  • 2 cups whole wheat flour
  • 1 ¼ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ¼ cup melted coconut oil
  • 1 ¼ cup applesauce, at room temperature
  • 4 tablespoon orange juice
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon apple pie spice
  • 1 teaspoon salt

Maple Glaze

  • 2 ½ tablespoons GanjaEats Maple Syrup
  • 1 cup powdered sugar
  • 2–3 tablespoons heavy cream
  • ¼ teaspoon maple flavoring
  • ⅛ teaspoon salt

Directions

  1. Preheat your oven to 350˚F. Grease two donut trays (enough for 12 donuts total).
  2. In a large bowl, combine applesauce, eggs, and sugar. Give these a light mix, then slowly add the orange juice, flour, baking powder, apple pie spice, vanilla, and salt. Blend well, then add the coconut oil and give it another good stir.
  3. Scoop the batter carefully into each donut pan, spreading the batter evenly. Put trays in oven and bake for 15–18 minutes, until golden in color. A toothpick should come out clean when poked into the donut. Allow to cool slightly, then remove donuts from tray and set them aside on a wire rack to cool thoroughly.
  4. While the donuts bake, combine the infused maple syrup, powdered sugar, heavy cream, maple flavoring, and salt to make the glaze. Mix well until you reach a creamy consistency.
  5. Once donuts are completely cooled, dip the top of each one into the glaze, coating them evenly. Return to rack glaze-side up and allow to set.
  6. Once glaze is set, the donuts are ready. Enjoy while they’re fresh!

Header image: (CowlickCreative/iStock)

Recipe: Apple Pumpkin Canna-Muffins

These cannabis-infused muffins feature all our favorite autumn flavors: pumpkin, apple, cinnamon, nutmeg, and even cloves. They’re the perfect sugary snack for pick-me-ups during your foliage hike.

Cannabis Product: Sweet Amber Cannasugar (available in California)

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Apple Pumpkin Canna-Muffins

Ingredients

Muffins

  • 2 ½ cups Granny Smith apples, peeled and diced
  • 1 ¼ cups canned pumpkin
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup Sweet Amber Cannasugar
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon vanilla

Topping

  • ¼ cup light brown sugar
  • 2 ½ tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, diced
  • 1 teaspoon cinnamon

Directions

  1. Grease a muffin tray with non-stick cooking spray, and pre-heat oven to 350˚F.
  2. In a large bowl, combine cannasugar and all dry ingredients.
  3. In a separate large bowl, whisk together the pumpkin, eggs, vegetable oil, and vanilla.
  4. Using either a standing or handheld mixer, slowly blend the dry and wet ingredients together, then add the diced and peeled apple pieces and blend thoroughly.
  5. Make the topping by combining all of the ingredients together in a bowl and mix until butter chunks have broken down to pea-sized pieces.
  6. Fill muffin tray with batter almost to the top of each cup, leaving a little room, and sprinkle the topping on top.
  7. Bake for 20–24 minutes; a toothpick should come out clean when stuck into the muffins. Allow to cool, remove muffins from tin, and enjoy!

Header image: bhofack2/iStock

Recipe: Cannabis-Infused Mushroom Soup

Autumn is mushroom season! Everywhere you look, you’ll see mushrooms bursting out of the ground, usually amongst a scattering of pine needles. When the farmer’s markets are overflowing too, this dreamy, creamy infused mushroom soup is the perfect way to enjoy them.

Cannabis Product: Evergreen Organix Cannabutter (available in Nevada and California)

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Marijuana Mushroom Soup

Ingredients

  • 16 ounces sliced Shiitake mushrooms
  • 2 tablespoons minced dry onions
  • ½ cup Evergreen Organix Cannabutter, divided
  • ¼ cup flour
  • 2 ½ cups half-and-half
  • 2 cups heavy cream
  • ½ teaspoon garlic salt
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Begin by melting half of the cannabutter in a large sauce pan. Stir in the sliced Shiitake mushrooms and garlic salt; cook until the mushrooms are tender, then drain and set the mixture aside.
  2. In another large sauce pan, melt the remaining cannabutter. Add the flour and combine, cooking for one minute.
  3. Slowly add the heavy cream and half-and-half, stirring to combine. Add minced onions, salt, pepper, and garlic powder. Stir well and bring the mixture to a boil. Cook for two minutes.
  4. Remove from heat, add the mushrooms to the soup, and stir well. Serve and enjoy!

Header image: FoodieMedia/iStock

Recipe: CBD Apple Butter

Apple butter is a versatile and tasty fall treat that can be used as anything from a topping for sundaes or biscuits to a garnish for baked sweet potatoes. It makes a great gift, and that goes double for this cannabidiol-infused version.

Cannabis Product: Swifts Cannabees Pure CBD Honey (available in Washington)

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CBD Apple Butter

Ingredients

  • 3 pounds Honeycrisp apples
  • ⅓ cup Swifts Cannabees Pure CBD Honey
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

Directions

  1. Core, peel, and chop the Honeycrisp apples.
  2. In a two-quart (or larger) slow cooker, combine the infused honey, sugar, cinnamon, cloves, and allspice. Add the apples, and stir to evenly coat them.
  3. Cook on low for 6–7 hours. Remove the lid and stir the apples so that they fall apart and turn mushy. Continue cooking with lid removed for an additional 30–60 minutes, allowing the apple butter to slightly thicken.
  4. Just before removing apple butter, add an additional tablespoon on the infused honey and stir well.
  5. Store in airtight Mason jars, or serve fresh and enjoy!

Header image: bhofack2/iStock

Trending: Cannabis Terpenes in the Kitchen

Terpenes are the oils in various plants, such as basil and lavender, that give them their signature scents and flavors. Cannabis boasts over 100 different terpenes that vary from strain to strain. They differ from THC in that they don’t get you high, but, like CBD, are thought to have a variety of health benefits. For instance, limonene has a pleasant citrus aroma, and may also elevate your mood. Myrcene is an earthier terpene, which is believed to have a calming effect.

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Terpenes derived from other plants—that basil, for instance, or an orange essential oil—have long been one of many items in the chef’s arsenal, and thanks to their natural pungency, terpenes are now popping up more and more often in the culinary scene. Specifically, chefs are discovering cannabis terpenes as useful additives to food, cocktails, beer, and more.

Aaron Ziegler of Bull & Dragon is a Los Angeles-based chef who specializes in private dinners and events, and, on occasion, offers private cannabis-infused meals. He said he experiments with cannabis terpenes in the same way he might incorporate any other herb or plant, noting that chefs are trained to use their nose and tongue as a science lab, quickly sussing out how a particular item might be used. “It’s a lot like discovering any other unique ingredient, like a spice from Malaysia or Peru or something, where you haven’t used that smell or flavor profile before. It’s like, ‘let’s explore this,’ and ‘how many ways can I work this into my food?’” he said.

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Ziegler might use a controlled heat extraction method for a “cooked” quality, or a CO2 extraction, which can work with a clean flower that has been grown with absolutely no sprays or chemicals. Those latter terpenes “have this bright, wonderful flavor,” he said. “Some of them—in particular, some of the indicas I’ve found—can be spicy, [with a] really peppery note to them.”

For instance, he’s found success using the strain Green Crack, which contains the terpene myrcene, when making mozzarella cheese. “I use a CO2 extraction, so it’s the natural oil of the plant,” he said. “I bloomed that in lemon juice, and I used that as my culture to make mozzarella cheese. So now, I have this terpene and sativa-infused cheese that has this herbaceous mozzarella flavor. It’s really floral, and it works just like any other herb-infused cheese.”

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He’s also used the Grape Ape strain, along with lavender, to make an ice cream that he says tastes just like blueberry ice cream, despite the fact that there are no blueberries in it. Ziegler even sees potential in fresh, uncured flowers as a garnish on various dishes. “There’s no transfer of [THC] at that point; the body can’t digest it in that form,” he said. “To use [cannabis] in that sense is really fun, and that’s all about the terpenes.”

At Prank Bar in downtown Los Angeles, owner Dave Whitton first learned about terpenes via his brother-in-law, who opened one of Nevada’s earliest dispensaries. Prank Bar now uses them in cocktails, like the Mon Frere, with gin, orange bitters, and limonene terpenes. They also add them to three different house-made kombuchas, which are available on draft. Though Prank’s offerings contain no THC or CBD at this time, Whitton says his staff enjoys them primarily for the health benefits they seem to produce.

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He also said he’s noticed an elevated mood and increased energy since becoming a daily drinker of terpene kombuchas. Their house kombucha, for one, is made with mango, ginger, peach, and coconut with limonene terpenes added. “There’s a really sharp edge to the ginger without the terpenes, but when you put the terpenes on top, it creates a cover,” Whitton said. “It’s different from bitters. Bitters create a body underneath, but with terpenes, the oils hover on top and add this delicate softener to those edgier ingredients.”

Prank’s “Calm Booch” is a delicious blend of tart cherry, lavender, and myrcene, a terpene also found in mangoes that studies indicate may have a sedative effect; their “Cross Fizz,” a pineapple mint kombucha, incorporates limonene and pinene terpenes. “That pinene terpene is a bronchodilator, along with the anti-inflammatory [properties]. It’s great for breathing which is why we call it Cross Fizz. If you’re going to go work out, you’re going to get that boost,” Whitton said. “Not only are the flavonoids really fun to play with, but the health benefits [of terpenes] are extraordinary.” Whitton said that in the last six months, Prank has sold twice as much kombucha their most popular beer.

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That isn’t to say you can’t pair beer and terpenes. It’s an avenue Prank is looking to explore in the near future, and it’s one that California-based Lagunitas Brewing Co. already has. In August, Lagunitas released SuperCritical, an IPA brewed with terpenes. Lagunitas Director of Communications Karen Hamilton says the beer has “a faint cannabis-ish aroma,” but is a still “smooth, flavorful IPA-style beer” that’s been getting a great response from their customers. The same has been true at a bar called Flore in San Francisco, where CBD beer is on draft, and CBD and terpenes add flavor and wellness benefits to cocktails and mocktails on the 4:20 Happy Hour menu.

“You can consider terpenes like a new spice in your spice rack,” says Hamilton. “It brings an interesting flavor to the beer that we have not used before.”

Recipe: CBD-Infused Chocolate Lava Cakes

If plunging your spoon into a piping-hot chocolate cake and watching molten cannabis-infused chocolate spill from within sounds like your idea of a decadent experience, we’ve got the recipe for you. These single-serving chocolate lava cakes are each infused with 5mg CBD (you can sub a THC tincture, if you prefer) and are pretty much guaranteed to bring you back for a second serving in the same sitting. Serve with a scoop of vanilla ice cream, of course.

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Cannabis-Infused Chocolate Lava Cakes

Start to finish: 20 minutes

Yields: 4 cakes

Approximate dosage: 5mg per cake*

Ingredients

  • 1 cup unsalted butter, plus more for buttering the ramekins
  • 1 cup bittersweet or semisweet chocolate, chopped
  • 2 full eggs plus 2 egg yolks
  • ½ cup granulated sugar
  • 20 milligrams’ worth of CBD tincture (you can use THC tincture if you prefer)
  • 2 teaspoons flour, plus more for dusting the ramekins

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Directions

  1. Preheat your oven to 450˚F.
  2. Place the butter in a bowl and microwave to melt. Add the chocolate to the hot butter and stir until the chocolate melts.
  3. In a medium bowl, combine the two eggs, two additional yolks, sugar, and your cannabis tincture and beat until light and thick, about one minute. Add the egg mixture and the flour to the melted chocolate and beat until fully incorporated.
  4. Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to three hours if you’d like; just bring them back to room temperature before baking.)
  5. Place the ramekins on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set, about 7–9 minutes. The cakes should still jiggle slightly when shaken. Remove from the oven and allow to rest for one more minute.
  6. Put a plate on top of the ramekin and (using a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Enjoy immediately.

Pro Tip: Add a scoop of ice cream or a dollop of whipped cream to the cakes if you like. Some cherry or raspberry preserves also accompany this dessert well. Bon appétit!

This recipe was developed in partnership with Tilray. Tilray and Leafly are both owned by Privateer Holdings.

*Note: The amount of cannabis tincture specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your tincture and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

7 Mandatory Toronto Food Experiences for High Folks

According to Vogue, Toronto is the city that all food lovers should be flocking to. According to Prime Minister Trudeau, the entirety of Canada will legalize adult-use recreational cannabis by July 1, 2018. According to me, these are the seven Toronto food experiences no cannabis-enhanced human should miss.

1. The Dirty Bird Chicken + Waffles

Are you a sweet-and-savoury appreciator? Head directly to Toronto’s iconic Kensington Market, where the Dirty Bird is serving up the classic southern American sugar-and-spice dish of chicken and waffles. This space is super casual, with limited seating. More often than not, there will be a line-up but trust us, it’s worth the wait because the fried chicken is golden and tender, and the waffle on-point. Since opening, the Dirty Bird has become known for their signature dish ‘the ODB,’ which has heaps of boneless dark meat piled on top of a maple buttered waffle and dressed in a sweet and tangy sauce. You won’t be able to get the fork into your mouth fast enough. (79 Kensington Ave, 647-345-BIRD)

2. Seven Lives Tacos

(Courtesy of Britney Townsend)

One of the best taco joints in Toronto, period. Seven Lives serves up fresh, authentic tacos that are bigger than most and stuffed full of unique amazements. Our pick? Their legendary Gobernador topped with smoked tuna, shrimp, and queso cheese. Key facts: Seven Lives takes cash only and almost always has a line. Order your tacos to go, grab a seat on an outdoor bench, and chow your way to heaven. (69 Kensington Ave, 416-393-4636)

3. Junked Food Co.

(Courtesy of Britney Townsend)

If there’s such a thing as Munchie Heaven, Junked Food Co. is it. The fare is ridiculous and fun, like big cups of cookie dough or sandwiches made with waffles. But what you really want to get your hands on is one of their Smash Bags. What is it? Well, it’s when Junked Food takes a snack-sized bag of Doritos, rips it in half, and spoons in delicious toppings like cheese, lettuce, sour cream, hot sauce, pico de gallo, and jalapenos. Best in show: the Mac Smash, which also has a hefty heap of—you guessed it—mac and cheese. (507 Queen St W, 647-343-5326)

4. Hollywood Cone

(Courtesy of Britney Townsend)

If you have a sweet tooth, you absolutely must visit Hollywood Cone, a larger-than-life take on all things ice cream located right in the middle of Queen Street West. Hollywood’s classic Mutant Shakes are huge thick handspun creations involving toppings like cheesecake and brownies and ranging in price from $10.99 to $18.99 (and totally worth it). Want something healthier? Try the epic 18-inch banana split, boasting multiple bananas, voluminous ice cream, chocolate AND caramel drizzles, topped off with a dollop of whipped cream. (1167 Queen St W, 647-350-2662)

5. NomNomNom

(Courtesy of Britney Townsend)

What kind of Canadian list would this be without poutine? While poutine is famously a Montreal street snack, some places in Toronto have nailed it and NomNomNom is one of them. Their menu offers a slew of different poutine variations but you’ll want to stick with the classic traditional here, which is everything you’ve ever dreamed of: squeaky cheese curds, thick brown gravy, just the right amount of salt. The portions are generous and shareable, and the service is quick and friendly. Best part? While this poutine stand is served out of a storage container street truck, NomNomNom is open year round for all your poutine cravings. (707 Dundas St W, 647-636-0707)

6. When The Pig Came Home

(Courtesy of When The Pig Came Home)

For those craving Montreal-style smoked meat sandwiches outside the confines of Montreal, this deli in Toronto’s West End has you covered. With a small lunch counter and outdoor bench seating for four, this deli will make virtually every one of your sandwishes come true. From porchetta to peameal bacon, this place offers it all and does it well. Try their house-made hot sauces and mustards on your sandwich or live with regret forever. (3035 Dundas St W, 647-345-9001)

7. Street meat

(Courtesy of Britney Townsend)

Hot-dog street vendors are a key part of the Toronto’s character and life. As in New York, you can’t walk a few blocks without running into a cart offering up spicy Italian sausages or thick all-beef hot dogs with a ridiculous array of toppings and sauces. Working all hours of the night and in every season, Toronto’s hot dog vendors valiantly serve up the best street meat you’ve ever had—especially if you’re wandering around high and hungry. (Anywhere in Toronto)

Recipe: How to Make Cannabis-Infused Cheese

“Cheese is milk’s leap toward immortality” — Clifton Fadimen, American intellectual and author

As a cheese lover and cannabis consumer, the fantasy of an cannabis-infused charcuterie plate drove me to discover whether or not you could infuse cannabis into cheese.

The short answer is, yes. Yes, you can infuse cheese with cannabis, and today I’m going to teach you how. The following recipe makes a farmhouse or farm-style cheese, which I chose for its simplicity. This creamy, lactose-rich type of cheese require very few ingredients and is perfect atop crackers and breads.

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Below is a short list of the ingredients and accoutrements you will need to start your journey as a novice infused cheesemaker.

Containers and Utensils

  • Measuring cup
  • Food thermometer
  • Cheesecloth (this comes in handy for making cannabis butter and coconut oil, too)
  • Food-grade twine/cloth string
  • 2 mixing bowls
  • Sauce pot and glass nesting bowl to make a double boiler
  • 1 cheese bowl/ramekin 3-4 inches deep, preferably with a lid

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Ingredients

  • 1 quart whole milk
  • 1 cup buttermilk
  • Up to an 1/8th of your preferred variety fresh cannabis
  • The juice of a whole lemon (2 – 4 teaspoons)
  • Sea salt
  • Pepper
  • Herbs (optional)

Extras

  • Crisps, rosemary crackers, bagel chips, crusty bread, etc.
  • Quince paste or apricot jam
  • Hard salami or cured prosciutto
  • Pistachios, heirloom tomatoes

Directions

As with all cannabis edibles, the first and most essential step is decarboxylating your cannabis flower.

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Next, grind your cannabis into a medium fine consistency.

Place your cannabis in a small oven-safe bowl or dish and bake at 220 degrees for 30-60 minutes (or until the bud is nicely toasted and light brown throughout). Generally speaking, the more surface area the better, so a tray/baking sheet may work better than a bowl.

Prepare your double boiler by filling your sauce pot almost half full of water. Bring water to a boil and place glass bowl on top. This type of indirect heat will infuse your milk without scalding its delicate fats and proteins. Add your decarbed cannabis to the glass bowl and slowly pour in 2 cups of whole milk. Place a lid on your double boiler and let the milk infuse for at least 2 hours, stirring periodically to prevent a film from forming.

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Strain your milk mixture through several layers of cheesecloth, squeezing the contents of all residual milk. This infused milk can be added to coffee, poured over cereal, or used in a variety of other recipes.

Add your cannabis-infused milk and the rest of your whole milk to a sauce pan. Place milk on medium-low heat and bring contents to about 175 degree Fahrenheit or right before it begins to simmer. At this point, pour in your half cup of buttermilk to add acidity and fat content to our milk mixture. (Remember, THC binds to fat, which is why fat is such an essential ingredient to cannabis edible infusion.)

Immediately add two teaspoons of lemon juice to your milk + buttermilk mixture and remove it from the heat. This will begin the curdling process, where the milk will separate in to curds (our future cheese) and whey (residual milk liquid leftover). This process should take about 10 minutes and leave you with a thick formation of curds atop the liquid whey.

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Now we separate our curds and whey. Place several lays of cheesecloth over a strainer and place that strainer (or colander) over a bowl. Gently spoon your curds out of your bowl or pot. Do not smash them down just yet. Simply let the curds and whey separate, getting as much of the fatty curds as possible. Although your whey mixture might only have 1/10th of the potency as your fatty curds, save it for re-purposing in smoothies, pancakes, or sourdough bread.

Tie your cheesecloth tight with food-grade twine, then tie it to a wooden spoon and suspend it over a bowl for 30 minutes to drain the cheese of any excess liquids. After 30 minutes, open your cheesecloth and season your freshly made fromage blanc. At a minimum add salt, but feel free to customize your fresh cheese with herbs, spices, nuts, and berries. Pack your fresh cheese into a ramekin or serving bowl, cover, and let rest overnight. This will allow the cheese to gain a richer depth of flavor and be generally easier to serve.

Serve with a light drizzle of olive oil and cracked pepper, and bam, you’ve made homemade cheese! This creamy cheese can be used like a ricotta or cream cheese, so feel free to add it to or spread it on all sorts of foods. As with all edibles, dosage control is imperative. Start with less and enjoy your cheese over an afternoon. This will give you a better sense of the cheese’s overall potency and won’t be a total gut-bomb.

Adapted from this YouTube tutorial. Also, check out this DIY cannabis cheese video if you need additional help.

12 Decadent Cannabis Chocolates Worth Your Money

Long gone are the days of dried-out “happy brownies” and overly herbaceous candies; in their place are delectable infused chocolates hand-crafted with care. From fudgy brownies accented with gold to colorful truffles that melt in your mouth, the bar for cannabis chocolates is being raised by each of the brands below.

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The following gourmet infused chocolates are among the best currently on the market, and each provides a perfect way to get elevated in style with a healthy dose of decadence.

(Courtesy of Coda)

Chocolate bars and hot chocolate are also on the menu at Coda Signature, but we like their positively stunning truffle creations best. With 10mg THC in each piece, these colorful sweets are not only visually impressive, they’re completely unique thanks to the addition of unique flavorings from juniper berries to tea leaves.

Available in: Colorado

Serra + Woodblock Chocolate

(Courtesy of Serra)

Serra’s chocolate bars are crafted locally in Portland with the help of local family-run Woodblock Chocolate manufactory, and contain only three simple ingredients: cane sugar, cocoa butter, and cannabis oil. Each bar aims to deliver a different experience (creativity, happiness, and so on) along with 5mg THC per serving. Reach for the Relief square, for instance, and be rewarded with melt-in-your-mouth chocolate featuring notes of lavender and cherry.

Available in: Oregon

(Courtesy of Kaneh Co)

As if it weren’t enough that Kaneh Co.’s delicious brownies are made with mouthwatering chocolate ganache and fudge, one in particular also contains a rather plush ingredient: 24-karat gold. The 24-Karat Brownie Bar takes the classic edible to an entirely new and lavish level. Topped with edible gold leaf and packed with 500 or 1000mg of THC, this delectable bar pairs top-tier decadence with a warming high.

Available in: California

(Courtesy of To Whom It May)

You could easily argue that To Whom It May’s vibrant packaging belongs in a museum, and we’d agree. With carefully selected ingredients—right down to the gourmet infused coconut oil—and impossibly delicious 70% dark chocolate in every piece, boxes contain a dependable 2.5mg, 5mg, 15mg, or 45mg of THC for easy dosing. Try the Smoked Almond Butter Truffle or Hazelnut Brandy Bonbon for a truly delectable chocolate experience.

Available in: California

(Courtesy of BlueKudu)

BlueKudu’s packaging is reminiscent of storybook tales and wild adventures, but it’s the chocolate that steals the show. With interesting flavors such as the citrusy Isle of Capri or the toasty Mesa Skyline, these decadent 100mg THC bars combine art with flavor to provide a bold infused experience.

Available in: Colorado

Marigold Sweets Co.

(Courtesy of Marigold)

Made strictly with organic, Fair Trade ingredients and 10 to 25mg THC per serving, Marigold Sweets Co. takes quality to new levels. Try their exceptional vegan Coconut Caramels, dipped in luxurious layers of chocolate and finished with matcha salt.

Available in: California

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(Courtesy of Altai)

With few ingredients—only 72% dark chocolate, cream, and milk—Altai’s artful Dark Bon Bons are simple yet enticing. Each piece contains either 10 or 25mg THC, and consumers can choose an indica or sativa selection depending on desired effects.

Available in: California

(Courtesy of Défoncé)

A team of artisanal chocolatiers man Défoncé’s exquisite shop, producing rich creations such as the matcha green tea bar or coffee chocolate bar. Each flavorful bar contains 180mg THC derived from sun-grown, single-origin cannabis, and bars are split into 18 even servings so you get a manageable dose. Try one or buy them all and sink into luxury as you float into the clouds.

Available in: California

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(Courtesy of 1906)

Holding chocolates shaped like precious gemstones, this box feels like an opulent gift rather than infused goods. Choose an individualized experience from among 1906’s four effects-based chocolates: GO for energy, MIDNIGHT for sleep, PAUSE for calm, and HIGH LOVE for a sensuality. Each chocolate contains 5mg THC or 5 mg CBD.

Available in: Colorado

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(Courtesy of Satori)

Boasting chocolate made with Cacao Fino de Aroma (one of the best cacaos in the world), Satori’s opulent bars belong on a pedestal. Each bar contains 140mg THC, and the Wild Strawberries took home High Times’ Best Edible Award earlier this year.

Available in: California

Proper Chocolates

(Courtesy of Proper Chocolates)

If mint chocolate is your treat of choice, go for Proper Chocolate’s 10mg Peppermint Patties. Cooling mint and creamy milk chocolate swirl into one perfectly dosed square to provide a mint chocolate fix with a touch of elevation on the side.

Available in: Washington

(Courtesy of Kiva)

Ranging from 60 to 180mg THC in an assortment of mouthwatering flavors like Mint Irish Cream and Vanilla Chai, Kiva’s dedication to providing high-quality infused medicine is readily apparent. Each bar contains cocoa beans that have been sourced worldwide for their quality, and each bite offers a smooth taste without the pungent cannabis flavor.

Available in: Arizona, California, Illinois, Nevada