Cannabis Infused Chocolate Hazelnut Spread with Espresso

AuthorInfusedEats
RatingDifficultyBeginner

Jack Herrer is specified in this recipe due to its fragrant on flowery aroma and flavor but you can use another Sativa strain if you like of even an Indica if you prefer in this uplifting caffeine paired morning spread.

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Yields12 Servings
Prep Time3 hrsCook Time20 minsTotal Time3 hrs 20 mins

 10 - 14 grams Jack Herer Cannabis Flowers (Or comparable Sativa)
 1/2 Cup Coconut Oil
 1-13 Oz Jar Chocolate/ Hazelnut Spread (Such as Nutella)
 2 – 3 tablespoon Ground Coffee (Espresso grind)

1

Grind the cannabis to a course meal and then decarboxylate the cannabis by placing it on a baking sheet covered with foil or parchment paper and bake in the oven for 2 hours at 220 Degrees Fahrenheit.

2

Infuse the cannabis into the coconut oil over a double boiler for an hour. Then strain out the plant material with a fine mesh screen or cheesecloth. Proceed while the oil is still warm.

3

Mix the warm infused coconut oil and the chocolate hazelnut spread in a mixing bowl. Blend well then put back on the double boiler.

4

If using whole bean coffee grind it to the finest grind you can. Mix in the ground coffee beans well. Let the mixture warm and steep on the double boiler for a few minutes.

5

Pour the mixture into a refrigerator safe container with a lid and let it cool and thicken before using.

You can use refined coconut oil if you do not want to taste coconut, or unrefined if you enjoy the coconut taste as it can be complementary to this recipe.
The coffee is optional. Espresso grind blends well and will dissolve away the grit after 12 hours or so. You can infuse the coffee in the same step as the cannabis infusion and filter out the ground coffee along with the plant material for a smoother recipe.


Ingredients

 10 - 14 grams Jack Herer Cannabis Flowers (Or comparable Sativa)
 1/2 Cup Coconut Oil
 1-13 Oz Jar Chocolate/ Hazelnut Spread (Such as Nutella)
 2 – 3 tablespoon Ground Coffee (Espresso grind)

Directions

1

Grind the cannabis to a course meal and then decarboxylate the cannabis by placing it on a baking sheet covered with foil or parchment paper and bake in the oven for 2 hours at 220 Degrees Fahrenheit.

2

Infuse the cannabis into the coconut oil over a double boiler for an hour. Then strain out the plant material with a fine mesh screen or cheesecloth. Proceed while the oil is still warm.

3

Mix the warm infused coconut oil and the chocolate hazelnut spread in a mixing bowl. Blend well then put back on the double boiler.

4

If using whole bean coffee grind it to the finest grind you can. Mix in the ground coffee beans well. Let the mixture warm and steep on the double boiler for a few minutes.

5

Pour the mixture into a refrigerator safe container with a lid and let it cool and thicken before using.

Cannabis Infused Chocolate Hazelnut Spread with Espresso

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