BY MARIE LODI
There’s nothing quite like baking your own treats to impress friends and family (and maybe even yourself). Even better? With the legalization of marijuana in California last year, your signature treats can easily be upgraded with a cannabis touch.
If you’re hankering for some fresh kitchen inspiration in the form of cannabis recipes, it’s worth turning to Edibles: Small Bites for the Modern Cannabis Kitchen, a new cookbook by Stephanie Hua and Coreen Carroll. In its hunger-inducing pages, you’ll find irresistible comfort food-friendly appetizers and treats, all infused with low-dose cannabis.
Try out the below recipe for mouthwatering PB & J Chocolate Cups, which feature smoky sea salt sprinkled on top. Not down with peanut butter, or always been iffy about whether PB truly benefits from mingling with jam? Good news: you’ve got the option to use whatever fillings fuel your heart’s (and sweet tooth’s) desire.
Excerpted with permission from Edibles: Small Bites for the Modern Cannabis Kitchen
Cooking time: 45 minutes
Inactive time: 1 hour Makes: 12 pieces
1 cup roasted salted peanuts
¼ cup Canna Honey
16 oz. high-quality semisweet chocolate chips or féves (60% to 65% cacao; about 2 cups)
2 tsp. coconut oil 1 Tbsp. Concord grape jelly, or your favorite jam or jelly
1 Tbsp. smoked flaky sea salt
Equipment: 12-cup muffin pan, double boiler
Line an 8” by 8” pan with plastic wrap.
In a food processor, blend the peanuts for 3 to 5 minutes until smooth and creamy, pausing to scrape down the sides of the bowl a few times. Add the canna honey. Process until well combined, scraping down the sides once or twice more to ensure even distribution. Using a plastic spatula to scrape out every last bit, transfer the peanut butter mixture to the prepared pan. Place another sheet of plastic over the top and use your hands to spread the mixture evenly to cover the bottom of the pan. Place the pan in the freezer for 20 minutes.
Meanwhile, line a 12-cup muffin pan with cupcake liners. In a medium heatproof bowl over a double boiler, melt together the chocolate and coconut oil. Pour 1 heaping tsp of melted chocolate into the bottom of each cupcake liner. Tap and gently shake the pan a few times to make sure the bottoms of the cup are completely covered. Put the tray in the freezer so the chocolate can harden while you work with the filling. Place the remaining melted chocolate back over the double boiler to keep warm.
Remove the chilled peanut butter filling from the pan by lifting up the plastic wrap. Cut the filling into 12 equal portions. For the most accurate dosage, weight the total amount of peanut butter filling and divide by twelve to determine the target weight of filling per serving. Roll each portion into a ball and flatten into a disc about 1 ½ in. in diameter.
Remove muffin tray from the freezer. Place one peanut butter disc into the center of each cup. You should have a scant ⅛-in. gap between the edge of the peanut butter and the edge of the chocolate bottom. This gap ensures the peanut butter is completely enclosed once you add chocolate on top. Make an indent in the center of the peanut butter using the back of a ¼ tsp. measure. Spoon ¼ tsp. of grape jelly into each indent.
Equally divide the remaining melted chocolate among the muffin cups, about 2 tsp per cup. Once covered, tap the muffin tray onto the counter a few times to make sure the chocolate settles down the sides of the cups. Use a toothpick or a small knife to push the chocolate down the sides, if necessary.
Refrigerate for 10 minutes. Remove and sprinkle the top of each peanut butter cup with ¼ tsp of smoked sea salt. Refrigerate again for about 1 hour until the chocolate is completely set. Keep the cups refrigerated in an airtight container for up to one month, or in the freezer for up to six months.
Looking for a non-psychoactive alternative recipe that also tastes delicious? If so, check out our recipe for CBD-infused candies.