🍱 Cannabis Recipes & 420 Cooking

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 7–10 grams cannabis flower, decarboxylated

Preheat oven to 240°F (115°C). Spread ground cannabis on a baking sheet. Bake for 40 minutes, stirring every 10 minutes. Allow to cool before use.

1. Melt butter and water together in a saucepan on low heat.
2. Add decarbed cannabis. Maintain a low simmer (160–200°F) for 2–3 hours. Do not boil.
3. Strain through cheesecloth or a fine mesh strainer into a glass container, squeezing out all liquid.
4. Refrigerate until butter solidifies. Remove the solid butter (discard the water underneath).
5. Store in refrigerator for up to 2 weeks or freeze for up to 6 months.

• 1 cup unrefined coconut oil
• 7–10 grams cannabis flower, decarboxylated

1. Decarb your cannabis first (see cannabutter recipe above).
2. Combine coconut oil and decarbed cannabis in a slow cooker.
3. Cook on LOW for 4–6 hours, stirring occasionally. Do not cook on high.
4. Strain through cheesecloth into a glass jar.
5. Store in a cool, dark place for up to 2 months, or refrigerate.

• 1 cup cannabutter (see recipe above), melted
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/2 tsp salt

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Whisk together melted cannabutter and sugar.
3. Beat in eggs one at a time, then add vanilla.
4. Stir in flour, cocoa powder, and salt until just combined. Do not overmix.
5. Pour into prepared pan. Bake 25–30 minutes or until a toothpick comes out with moist crumbs.
6. Cool completely before cutting. Cut into 24 equal pieces and label clearly.

• 1/2 cup fruit juice (any flavor)
• 2 tablespoons unflavored gelatin
• 1–2 tablespoons cannabis tincture or cannabis coconut oil (warmed)
• 2 tablespoons sugar or honey (optional)

1. Heat fruit juice in a small saucepan over medium-low heat until warm (not boiling).
2. Whisk in gelatin until fully dissolved, about 2 minutes.
3. Remove from heat. Stir in cannabis oil or tincture and sweetener if using.
4. Pour into silicone gummy molds using a dropper or small spoon.
5. Refrigerate 1–2 hours until fully set. Store in refrigerator.

• 1 cup whole milk or full-fat plant milk (oat, coconut)
• 0.5–1 gram cannabis flower or 1 tbsp cannabutter
• Honey or sugar to taste
• Cinnamon, nutmeg, or chai spices (optional)

1. If using flower, decarb first (240°F for 40 mins). If using cannabutter, skip to step 3.
2. Simmer milk on low heat. Add decarbed flower or cannabutter.
3. Maintain a low simmer for 20–30 minutes, stirring occasionally.
4. Strain if using flower. Add honey and spices to taste. Serve warm.

• 2 cups extra virgin olive oil
• 14 grams cannabis flower, decarboxylated

1. Decarb cannabis first (240°F for 40 minutes).
2. Using a double boiler, combine olive oil and decarbed cannabis over simmering water.
3. Maintain 160–200°F for 2–3 hours. Stir occasionally.
4. Strain through cheesecloth into a glass bottle or jar.
5. Store in a cool, dark place. Use within 2 months.

• 1 cup raw honey
• 7 grams cannabis flower, decarboxylated
• 1 tbsp coconut oil (optional, improves infusion)

1. Decarb cannabis first (240°F for 40 minutes).
2. Combine honey, decarbed cannabis, and coconut oil in a double boiler over low heat.
3. Maintain 160°F for 2–3 hours, stirring every 30 minutes. Do not let honey boil.
4. Strain through cheesecloth into a glass jar, pressing well to extract all honey.
5. Store at room temperature for up to 3 months or refrigerate up to 6 months.

• 1–2 cups brewed coffee (hot)
• 1 tsp cannabutter or cannabis coconut oil
• Splash of heavy cream or full-fat milk
• Sweetener to taste

1. Brew your coffee as usual.
2. While hot, add cannabutter or cannabis coconut oil.
3. Blend or whisk vigorously until the fat is fully emulsified (frothy like a latte).
4. Add cream and sweetener. Serve immediately.

• 8 oz dark chocolate (70%+), finely chopped
• 1/2 cup heavy cream
• 2 tbsp cannabutter
• 1 tsp vanilla extract
• Cocoa powder, crushed nuts, or shredded coconut for rolling

1. Heat heavy cream in a saucepan until just simmering. Remove from heat.
2. Pour hot cream over chopped chocolate. Let sit 2 minutes, then stir until smooth.
3. Add cannabutter and vanilla. Stir until fully combined and silky.
4. Cover and refrigerate 2 hours until firm enough to scoop.
5. Scoop tablespoon-sized portions and roll into balls. Coat in cocoa powder or toppings.
6. Refrigerate until serving. Makes about 20 truffles. Label and dose carefully.

• 3 tbsp cannabutter
• 1 bag (10 oz) marshmallows
• 6 cups rice cereal (like Rice Krispies)
• Pinch of salt

1. Melt cannabutter in a large saucepan over low heat.
2. Add marshmallows. Stir constantly until completely melted. Remove from heat.
3. Stir in rice cereal until evenly coated.
4. Press firmly into a greased 9×13 pan. Let cool 30 minutes before cutting.
5. Cut into 16 equal squares. Store in an airtight container and label clearly.

• 1 cup natural peanut butter (or any nut butter)
• 2–4 tbsp cannabis coconut oil (warmed to liquid)
• Pinch of salt (if using unsalted peanut butter)

1. Warm peanut butter slightly so it stirs easily.
2. Stir in cannabis coconut oil until fully combined.
3. Transfer to a glass jar. Label clearly with dose information.
4. Refrigerate — the coconut oil will keep it firm and shelf-stable for 2 months.

• 12 oz dark or milk chocolate chips
• 2 tbsp cannabutter
• Toppings: sea salt, crushed pretzels, dried fruit, nuts, or sprinkles

1. Melt chocolate chips in a double boiler or microwave (30-second bursts, stirring between).
2. Stir in cannabutter until fully melted and smooth.
3. Pour onto a parchment-lined baking sheet and spread to about 1/4 inch thick.
4. Add toppings immediately. Refrigerate 1 hour until fully set.
5. Break into roughly 16 pieces. Store in refrigerator and label clearly.

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 egg
• 2 tbsp cannabutter, melted (plus extra for the pan)

1. Whisk together dry ingredients in a large bowl.
2. In a separate bowl, mix milk, egg, and melted cannabutter.
3. Pour wet ingredients into dry. Stir until just combined — some lumps are fine. Do not overmix.
4. Heat a nonstick pan over medium-low heat. Add a small pat of regular butter.
5. Pour 1/4 cup batter per pancake. Cook until bubbles form and edges look dry, then flip.
6. Serve with canna honey or maple syrup for a full infused breakfast.

• 1 cup granulated sugar
• 6 tbsp cannabutter, cut into pieces
• 1/2 cup heavy cream (room temperature)
• 1 tsp vanilla extract
• 1/2 tsp sea salt

1. Heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until it melts into an amber liquid.
2. Once fully melted and amber, quickly stir in cannabutter pieces (it will bubble up — be careful).
3. Stir for 2 minutes, then slowly pour in heavy cream while stirring.
4. Boil for 1 minute, then remove from heat. Stir in vanilla and salt.
5. Cool before pouring into a glass jar. Refrigerate up to 1 month.

• 1 can (28 oz) crushed tomatoes
• 2 tbsp cannabis olive oil
• 4 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt, pepper, and red pepper flakes to taste
• Fresh basil to finish

1. Heat regular olive oil (not infused) in a large pan. Sauté garlic until fragrant, about 1 minute.
2. Add crushed tomatoes, basil, oregano, salt, pepper, and red pepper flakes.
3. Simmer on low for 20 minutes, stirring occasionally.
4. Remove from heat. Stir in cannabis olive oil off the heat to preserve potency.
5. Toss with pasta, top with fresh basil and parmesan. Divide into 4 servings.

• 3 tbsp cannabis olive oil
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper to taste
• Optional: 1 tsp honey, fresh herbs

1. Combine all ingredients in a small jar.
2. Seal the lid and shake vigorously until emulsified.
3. Taste and adjust seasoning. Use immediately or refrigerate up to 1 week.
4. Shake well before each use.

• 3 ripe avocados
• 1 tbsp cannabis olive oil
• Juice of 1 lime
• 1/4 cup red onion, finely diced
• 1 small jalapeño, minced (optional)
• 2 tbsp fresh cilantro, chopped
• Salt to taste

1. Halve and pit avocados. Scoop into a bowl.
2. Mash to your preferred texture with a fork.
3. Stir in lime juice, cannabis olive oil, onion, jalapeño, and cilantro.
4. Season with salt. Serve immediately with chips or as a topping.

• 1 cup fresh lemon juice (about 6 lemons)
• 3/4 cup simple syrup (equal parts sugar and water, simmered)
• 3 cups cold water
• 2–4 tbsp cannabis tincture
• Ice, lemon slices to serve

1. Make simple syrup: combine equal parts sugar and water, heat until dissolved, cool completely.
2. Combine lemon juice, simple syrup, and cold water in a pitcher.
3. Stir in cannabis tincture. Taste and adjust sweetness.
4. Serve over ice with lemon slices. Stir before pouring each glass.

• 2 cups whole milk or oat milk
• 3 tbsp unsweetened cocoa powder
• 2 tbsp sugar
• 1–2 tbsp cannabutter or cannabis coconut oil
• 1/4 tsp vanilla extract
• Pinch of salt and cinnamon

1. Whisk cocoa powder, sugar, salt, and cinnamon together in a small bowl.
2. Heat milk in a saucepan over medium-low heat until steaming.
3. Whisk in cocoa mixture until smooth. Add cannabutter and vanilla.
4. Use a hand frother or whisk vigorously until butter is fully emulsified.
5. Pour into mugs. Top with whipped cream or marshmallows.

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup cannabutter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 tsp vanilla extract
• Colored sugar or sprinkles for topping

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk together flour, baking soda, baking powder, and salt.
3. Beat cannabutter and sugar together until light and fluffy, about 3 minutes.
4. Beat in egg and vanilla. Gradually add flour mixture until a dough forms.
5. Roll dough into 1-inch balls and place on baking sheet 2 inches apart. Flatten slightly.
6. Sprinkle with colored sugar. Bake 8–10 minutes until edges are just set. Cool on a wire rack.

• 1 frozen banana
• 1 cup milk or plant milk
• 1 tbsp cannabis coconut oil
• 1 tbsp peanut butter
• 1 tsp honey
• 1/2 tsp cinnamon

1. Add all ingredients to a blender.
2. Blend on high until completely smooth, about 45 seconds.
3. Pour and drink immediately while cold.

• 3 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup whole milk
• 3 tbsp cannabutter
• Salt, pepper, and paprika to taste

1. Cook macaroni according to package directions. Drain and return to pot over low heat.
2. Add cannabutter and stir until melted.
3. Pour in milk and add shredded cheese in handfuls, stirring constantly until fully melted and creamy.
4. Season with salt, pepper, and paprika. Serve immediately.

• 1 cup cold heavy whipping cream
• 1–2 tbsp cannabis coconut oil, melted and cooled to room temp
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

1. Chill your mixing bowl and whisk in the freezer for 10 minutes before starting.
2. Pour heavy cream into the cold bowl. Whip on medium-high until soft peaks form.
3. Drizzle in cooled cannabis coconut oil while continuing to whip.
4. Add powdered sugar and vanilla. Whip to stiff peaks.
5. Use immediately or refrigerate for up to 24 hours.

• 3 cups rolled oats
• 1/2 cup mixed nuts or seeds
• 1/4 cup dried fruit (raisins, cranberries, or apricots)
• 3 tbsp cannabis coconut oil, melted
• 3 tbsp honey or maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

1. Preheat oven to 300°F (150°C) — lower than normal to protect potency.
2. Combine oats, nuts, cinnamon, and salt in a large bowl.
3. Mix cannabis coconut oil, honey, and vanilla separately, then pour over oat mixture. Stir well.
4. Spread evenly on a parchment-lined baking sheet.
5. Bake 25 minutes, stirring once halfway through. Remove when golden — it will crisp as it cools.
6. Add dried fruit after baking. Cool completely before storing in an airtight jar.

• 2 slices thick bread, toasted
• 1 ripe avocado
• 1 tsp cannabis olive oil
• Juice of 1/2 lemon
• Red pepper flakes, sea salt, everything bagel seasoning to taste
• Optional: poached egg, cherry tomatoes, microgreens

1. Mash avocado in a bowl with lemon juice and a pinch of salt.
2. Spread generously on toasted bread.
3. Drizzle cannabis olive oil over the top.
4. Season with red pepper flakes and any toppings. Eat immediately.

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts or walnuts
• 3 cloves garlic
• 1/2 cup grated Parmesan
• 3 tbsp cannabis olive oil
• 2 tbsp regular olive oil
• Salt and pepper to taste

1. Combine basil, nuts, and garlic in a food processor. Pulse until coarsely chopped.
2. Add Parmesan and pulse again.
3. With processor running, drizzle in both oils slowly until smooth.
4. Season with salt and pepper. Store in refrigerator up to 1 week (top with a thin layer of regular olive oil to prevent browning).

• 1/2 cup popcorn kernels
• 2 tbsp coconut oil (regular, for popping)
• 2 tbsp cannabutter, melted
• 1 tsp salt
• Optional: nutritional yeast, smoked paprika, cinnamon sugar, ranch seasoning

1. Pop kernels using regular coconut oil in a covered pot over medium-high heat, shaking often.
2. Once popped, immediately transfer to a large bowl.
3. Drizzle melted cannabutter evenly over the popcorn while tossing.
4. Add salt and any seasonings. Toss again to coat.
5. Divide into equal portions and serve in labeled bags or bowls.