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