How to Make Easy Cannabis Chocolate Bars - Recipe

Weed chocolate bars are so easy to make, and such a great cannabis edibles option to have in the fridge next time your sweet tooth kicks in. Choose your favorite infusion (we like Cannabis butter or CannaOil), grab some chocolate chips (or white chocolate chips) and get ready for this easy recipe - delicious cannabis chocolate bars.

Jump to:

• 👩🏻‍🍳 BEFORE YOU GET STARTED
• 📋INGREDIENTS
• 🔪 INSTRUCTIONS
• 🧾 SUBSTITUTIONS
• 💭 TOP TIPS
• 🍽 SERVING SIZE + DOSING
• 📋 FREQUENTLY ASKED QUESTIONS
• 🥘FREEZING AND STORAGE
• 🎥VIDEO
• 📖 Recipe
• 💬 Comments

👩🏻‍🍳 BEFORE YOU GET STARTED

If you’re new to cooking with cannabis, you’ll want to learn more about getting started. It’s not hard to cook with cannabis, but there are a few things you’ll need to understand first. For this recipe, you’ll need to know:

• How to Decarb your Weed
• How to Make CannaButter
• How to Make Canna Oil

📋INGREDIENTS

• Melting chocolate of your choice. For best results, we prefer semi-sweet or white chocolate chips, but you can also use chocolate melts.
• CannaButter, Coconut CannaOil OR Cannabis MCT Oil.
• Silicone chocolate molds. (We like this one and this one.)

See recipe card for exact quantities.

🔪 INSTRUCTIONS

Follow these simple steps for this easy bruschetta recipe.

1. In a double boiler, or in the microwave, melt chocolate.
2. Slowly stir in your infusion.
3. Pour into chocolate molds.
4. Place in fridge or freezer for 15 mintues to set.
5. Remove from molds and place in airtight container. Store in fridge or freezer for up to six months.

🧾 SUBSTITUTIONS

Make it Gluten Free

The best thing about this recipe is that it's already gluten free! Woo hoo!

Make it Dairy Free

It's definitely possible to make this dairy free. First, be sure to use a dairy free infusion like Canna Oil or MCT Oil. Then, be sure to use dairy free chocolate. We like this brand.

💭 TOP TIPS

• If you opt to use a microwave to melt chocolate, don't add your infusion to the microwave. Melt your chocolate and then stir in your infusion. This way you don't have to worry about the microwave killing off any of the THC or other cannabinoids in your cannabis infusion due to the high temperatures.
• Because we're not tempering the chocolate (we're not professionals!), you will need to keep the chocolate in the fridge or freezer.
• You'll also find that your chocolate doesn't have the professional / shiny look of store-bought chocolates. That's okay - your goal is to create a delicious edible at home - not to compete on Cannabis Chef.
• NO WATER! If your chocolate gets wet, it will seize! And it's a mess, not to mention a giant waste of your infusion. Make sure to avoid moisture and water when making this recipe.
• Go slow! The secret to heating chocolate (even high-quality chocolate) is to melt is low and slow. Sort of like eating edibles.

🍽 SERVING SIZE + DOSING

Serving Size: 1 Tablespoon
Servings per Recipe: 16
Dosage: Approximately 11 mg THC per serving. Dosage determined using marijuana with 10% THC.

Use our dosing calculator to determine exact dosage if necessary.

Want to make this recipe MORE potent? Here are a few options:

• Use a stronger strain of marijuana when making your infusion.
• Use MORE decarbed weed when making your infusion.
• Eat more! 🙂

Want to make this recipe LESS potent? Here are a few options:

• Use a weaker strain of marijuana when making your infusion.
• Use LESS decarbed weed when making your infusion.
• Eat less! 🙂

📋 FREQUENTLY ASKED QUESTIONS

How do I measure out one tablespoon of a chocolate bar?

We recommend measuring out your chocolate bars when you make them. So if you purchase a silicone mold that has dividers in it, place one tablespoon of your mixture in each divider. That way you'll know that each piece of chocolate is one dose.

My chocolate keeps burning. Help!

The secret to melting chocolate is to use low heat and go super slow. If you're using a microwave, heat it in 20 second increments and stir well after each heating. It often takes less time and less heat than you think to melt chocolate.

This is a mess! My mixture is hardening, and I can't get it into the molds.

Most likely this means that your chocolate has siezed, and you'll need to start over. Prevent this from happening again by making sure that NO WATER gets into your mixture. Melted chocolate and water create a terrible mess that's called siezing.

Why isn't my chocolate shiny like the chocolate bars I buy at a store?

We're not professional chefs, so we aren't tempering the chocolate. This means that it won't be shiny, and it will have to be refrigerated. Don't worry, it will still taste delicious!

🥘FREEZING AND STORAGE

STORAGE INSTRUCTIONS

Refrigerate in an airtight container for up to six months.

FREEZER INSTRUCTIONS

Freeze in an airtight container for up to six months.

ROOM TEMPERATURE INSTRUCTIONS

This must be kept refrigerated.

🎥VIDEO

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📖 Recipe