This is a bit of a twist on my usual raw fudge recipe, as I was only using the ingredients immediately available to me, and I usually include medjool dates as my sweetener. Oh, and because they are infused with cannabis, that’s usually not the case either haha.

The fudge itself ended up tasting just like a “Thin Mint” Girl Scout Cookie, and the dosage is just enough that you are extremely relaxed (and a little spacey) for the rest of the day.

Generally when making cannabis-infused foods, I would use a pre-made coconut oil extract, but that takes a few days to make, and this was a spur-of-the-moment creation. I will put up the detailed instructions on making coconut oil in the future.

Raw Fudge (The Green Edition)

Print Recipe

• CourseDessert

Servings	Prep Time
20 Pieces	5 Minutes

Cook Time	Passive Time
25 Minutes	2 Hours

Servings Prep Time 20 Pieces 5 Minutes

Cook Time Passive Time 25 Minutes 2 Hours

Raw Fudge (The Green Edition) Print Recipe CourseDessert Servings Prep Time 20 Pieces 5 Minutes Cook Time Passive Time 25 Minutes 2 Hours Servings Prep Time 20 Pieces 5 Minutes Cook Time Passive Time 25 Minutes 2 Hours

Ingredients

• 1/2 Cup Coconut Oil
• 1/2 Cup Coconut Manna (Creamed Coconut)
• 1/3 Cup Milk Alternative (Coconut-Almond in this case)
• 1/4 Cup Cacao Paste
• 1/4 Cup Raisins
• 7 Grams Dried Cannabis Flowers
• 4 Drops Peppermint Extract
• 3 Tbsp Chia Seeds
• Sunflower Seeds (Enough to cover the bottom of your pan)

Servings: Pieces

Instructions

1. Remove the stems, then grind your cannabis in a coffee grinder until it is a fine powder.
2. Combine coconut oil, coconut manna, and milk in a saucepan or double-boiler. Heat on low until the oil & manna have melted, stirring regularly.
3. Add ground cannabis to the saucepan, and continue stirring for 15 minutes.
4. Add cacao paste, and stir vigorously until it has all melted into the mixture.
5. Turn off the heat, and add in chia seeds, raisins, and peppermint extract, stir until well mixed.
6. Line the bottom of a glass baking pan with sunflower seeds, then pour the fudge mixture on top.
7. Place in the refrigerator and let stand until firm. Cut into ~ 1"x1" squares, and serve.

Recipe Notes

I made this recipe in Denver, Colorado, where this is not the case, but please be aware that in many places there are organized crime syndicates who will extort, threaten, and assault you for possessing, processing, or consuming cannabis flowers. If you happen to live within the self-described boundaries of one of these gangs, please use caution when procuring the ingredients and eating your fudge.