Long gone are the days of dried out pot brownies, bitter cannabis tea and unoriginal methods of infusing food. Now that (nearly) everyone knows marijuana heals, and that food can be a medicine or a poison, we can put more care — and love — into the preparation of edibles.

To start off, we’d like to share an original recipe from My Stoned Kitchen. The site specializes in healthy, weed-infused food and recently shared a vegan, infused version of tiramisu with The Mind Unleashed.

To those who are new to creating pot-infused food, follow the instructions below. Those who are experienced in creating edibles, feel free to scroll down to the recipe.

Before you can create any pot-infused recipe, there are a few requirements:

  1. Pick Your Weed

    If you live in a state where marijuana is legal for medicinal or recreational use, visit a local dispensary to obtain at least one-eighth of weed. A strain containing at least 17% THC is recommended to ensure the cannabis butter or cannabis coconut oil is potent enough.

  2. Decarboxylate Your Weed

    Follow this guide by My Stoned Kitchen to decarboxylate your weed. This step sounds very complicated — it’s not. Basically, you’ll break your bud up into tiny pieces (perhaps even chopping it on a cutting board), then bake it in an aluminum-foil covered pan in the oven. Then, you’ll allow the bud to cool before making the canna-coconut oil.

    By heating the cannabis, THCA is converted into THC. THC is the component that gets you “high.” If you skip this step, the tiramisu (and other desserts) may have no effect.

    Credit: Marijuana.com

  3. Make Cannabis Coconut Oil

    Cannabis-infused coconut oil is required for this dessert. Once you have decarboxylated your bud, allow it to cool. My Stoned Kitchen recommends using a Magic Butter machine to make the oil (coconut oil can be interchanged in this recipe). Otherwise, you can make the batch using standard kitchen tools by following this recipe.

  4. Approximate Its Dosage

    Once you have made your cannabis coconut oil, allow it to cool and store it in an air-tight jar. Without lab testing, it is impossible to know the exact dosage of your homemade cannabis coconut oil. However, it is possible to guesstimate the dosage by following these directions.

    Typical batches of canna-butter or canna-coconut oil might yield 10-20 mg of THC per Tablespoon. Keep in mind that the recommended dose for one adult over the age of 21 is 10 mg. If the tiramisu yields 12 pieces, you’d want to swap a portion of the cannabis-coconut oil for regular coconut oil to produce the desired effects (ie, get high).

    Note: Because every batch of cannabis-coconut oil is different, this recipe recommends 2 Tbsp of infused coconut oil. Please alter based on your needs.

Cannabis-Infused Tiramisu [Vegan, Paleo, Live Food]

Preparation Time: 20 minutes + 6 hours (freezer)

Serving Size: 16 pieces

Ingredients:

‘LadyFinger Layer’

  • 2 cup walnuts
  • 1 1/2 cup Medjool dates, pitted
  • 1/8 cup espresso coffee
  • 2 Tbsp coconut oil, liquefied
  • 1 Tbsp cannabis-coconut oil, liquefied
  • 2 tsp pure vanilla extract (alcohol-free)
  • pinch of sea salt

‘Chocolate Mousse Layer’

  • 3/4 cup walnuts, soaked 2 hours and drained
  • 3/4 cup raw cashews, soaked 2 hours and drained
  • 3/4 cup Medjool dates, pitted
  • 6 Tbsp maple syrup
  • 6 Tbsp unsweetened vanilla almond milk
  • 2 Tbsp coconut oil, liquified
  • 3 Tbsp cannabis-coconut oil, liquefied
  • 3 Tbsp raw cacao powder
  • 1/2 Tbsp unsulphured blackstrap molasses
  • 1 tsp pure vanilla extract (alcohol-free)
  • 2 Tbsp espresso coffee
  • 1/2 tsp sea salt

‘Cream Layer’

  • 1/2 cup raw cashews, soaked 2 hours and drained
  • 1/4 cup unsweetened vanilla almond milk
  • 2 Tbsp coconut oil, liquified
  • 2 Tbsp maple syrup
  • 1 tsp pure vanilla extract (alcohol-free)
  • dash of sea salt

Directions:

  1. Use a food processor to grind the walnuts until they are fine. Then, add the remaining ingredients and process until a sticky dough forms. Scoop out the mixture into a 9” square pan and press down into an even crust. Place in the freezer while working on next step.
  2. Use a blender to combine all of the ingredients until smooth. A high-speed blender, such as a Vitamix or Blendtec is recommended. If the mousse is too thick in a standard blender, add a little bit of almond milk to thin. Once smooth, pour into the pan over the crust. Tap the pan lightly on the counter to even out the top, then place it in the freezer while working on the next step.
  3. After cleaning out the blender, use it again to combine all of the cream layer ingredients until smooth. Spoon this mixture over the previous layer in the cake pan — be careful not to pour it in all at once so the layers don’t mix. Smooth out the top, cover the pan, and freeze for 6 hours or overnight.
  4. Before serving, allow the tiramisu to thaw for 10-15 minutes. Using a knife, cut 16 square pieces. Top with raw cacao powder. Enjoy!

If you enjoyed this recipe, check out My Stoned Kitchen for more healthy, cannabis-infused recipes.

Original recipe adapted from Unconventional Baker


Image credit: Amanda Froelich, My Stoned Kitchen.