Edibles are a great way to incorporate cannabis into your routine without the mess and odor of smoking. But some days, even cooking with cannabis is too much effort to get high. Enter, no-bake edibles.
These five recipes are perfect for the days when you want something to satiate your sweet tooth and deliver a relaxing high without firing up the oven or the hassle of rolling a joint.
Tips for no-bake edibles
Prep your cannabutter in advance. These recipes call for cannabutter, and having it on hand is the easiest way to quickly whip up any no-bake edibles.Let your cannabutter sit out for at least an hour before using it. Room temperature butter is easier to mix. If you don’t have butter, you can easily substitute canna oil.
Common mistakes with edibles
Don’t skip the decarb process! You need decarboxylated cannabis to make potent cannabutter or oil.Start with a low dose. Edibles can take up to an hour to kick in, so be patient and don’t eat too much at once.
The importance of decarboxylation
Decarboxylation is the crucial step in cooking with cannabis. Without decarbing, your edibles will lack the potency and the punch that you’re looking for. It may be tempting to skip decarboxylation for the sake of time, but without it, your edibles will just be sweet treats with a hint of weed flavor.
Decarbing is key to potent edibles because your favorite cannabinoid, THC, isn’t present in the raw plant. Cannabis plants produce THCa, the acidic precursor to THC. THCa is converted to THC under heat, and since these recipes skip the oven, you need to heat your weed in advance to have THC available.
Cannabutter is the foundation for most edibles. It’s easy to make in bulk and keeps well in the fridge for several weeks. It takes a few hours on the stove but only needs occasional stirring. These no-bake weed edibles are quick and easy if you have cannabutter prepared in advance.
7-14 grams of weed, ground and decarboxylated 2 sticks of butter 1 c waterCheeseclothStorage container
How to make cannabutter:
Melt the butter in a saucepan with 1 c of water.Bring to a simmer, add the ground cannabis, and stir.Turn the heat to low and let the mix simmer for 2-3 hours, stirring occasionally.Remove from heat and allow to cool. Once cool, strain through the cheesecloth into the storage container.
How to dose your edibles
When it comes to edibles, remember the golden rule of cannabis: start low and go slow.
Homemade edibles can be as strong as you’d like them to be, but dosing is a double-edged sword because it’s challenging to measure your dose at home. Your cannabutter can range in potency depending on what type of cannabis you use and how long it is cooked for.
Edibles deliver cannabis to your bloodstream via the digestive system, which means it can take up to an hour to kick in. It’s easy to get impatient and think the edible isn’t working and end up eating too many. To avoid over consuming and greening out, start with a small edible or just a portion of a larger one.
It’s essential to store edibles in a safe space where children can’t get to them. While the buds of the plant may not be enticing to young kids, sweet treats certainly are! Edibles can easily be confused for other foods, leading to problems if eaten by kids. To avoid a scary situation, keep your edibles stored out of reach and label them clearly.
No-bake cannabis fudge recipe
This three-ingredient fudge recipe comes from Live Well Bake Often and couldn’t be an easier way to get your chocolate and weed fix.
Mix all ingredients in a saucepan over medium heat until melted and combinedRemove from heat and pour into a parchment-paper-lined baking dish Refrigerate for 3 hours or until firm Cut into squares and serve!
No-bake infused Rice Krispie treats
All you need for this irresistibly crunchy treat is 10 minutes and three ingredients!
Melt the butter over low heat in a saucepan. Add the marshmallows and stir until melted and mixed. Remove the pan from the heat and stir in the Rice Krispies. Scrape the mix into a 13 x 9 pan lined with parchment paper. Cut into squares and enjoy!
No-bake cheesecake recipe
No-bake cheesecake recipes are an internet staple, and one small tweak takes this creamy sweet dessert to a higher level (pun intended.) This cheesecake recipe comes from Sally’s Baking Addiction.
1 ¼ c heavy cream or heavy whipping cream 3 8-oz blocks of cream cheese, soften at room temperature ½ c granulated sugar 2 tbsp confectioners’ sugar ¼ c sour cream, at room temperature 2 tsp lemon juice 1 tsp vanilla extract
To make the crust, mix the ingredients together and pack into a 9 in springform pan. Place in freezer for 10-20 minutes Use a hand mixer or stand mixer with a whisk attachment and whip the heavy cream on medium-high speed for 4-5 minutes. Set aside.With the whisk, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Add sour cream, confectioners’ sugar, vanilla extract, and lemon juice and beat together for 2-3 minutes or until smooth and combined. Gently fold the whipped cream into the mix and spread the filling in the crust. Cover tightly with plastic wrap and refrigerate for 6-8 hours or overnight.
No-bake cannabis chocolate recipe
For the days when nothing will satisfy except the rich taste of chocolate, this simple, two-ingredient chocolate recipe delivers.
1/3 c cannabutter, softened at room temperature 4 c melting chocolate or semi-sweet chocolate chips Candy molds
Combine the chocolate and 1 tbsp of the cannabutter in a microwave-safe container.Microwave on low for 30-second intervals, stirring in between until fully melted. Mix in the remaining cannabutter and stir until combined. Pour the mix into the candy molds and refrigerate for 1 hour or until hardened. Remove from molds and enjoy. Store in the fridge.
Cannabis popcorn recipe
If you prefer a salty snack over a sweet one, this infused popcorn recipe will be right up your alley.
½ c popcorn kernels 1 tbsp oil (olive oil and avocado are good for savory, coconut oil is good for sweet)¼ – ½ c cannabutter (depending on your dosing preference) ½ – 1 c of salted butter (or more, if you like extra-buttery popcorn)Salt Optional: other seasonings to taste
Add the oil to a medium-sized pan. Test the oil is hot with a few kernels before adding more. Add enough kernels to cover a single layer on the pan and cover with a tight lid. Don’t overcrowd the pan or the kernels won’t heat evenly. When you hear popping, gently move the pan back and forth across the burner. Once the popping slows, remove the pan from the heat and cool for a minute. Pour the popcorn into a bowl and set aside.In the same pan, melt both kinds of butter over medium heat. Remove the pan from the heat and pour the butter over the popcorn.Stir to coat the popcorn evenly, add salt and other seasonings to taste and enjoy.
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