"Hazelnut Dream" - Cannabis-Infused Chocolate-Hazelnut Spread
Suggested Dosage: This recipe yields about 1 1/2 cups of spread. A serving of 2 tablespoons contains approximately 15-20mg THC (based on 5g starting material at 20% THC). This is a versatile, moderate dose. Use as a spread, dip, or in recipes. Start with 1 tablespoon. Wait 90 minutes before having more.
Terpene Pairing Suggestion: Choose a Myrcene and Caryophyllene-dominant strain. Myrcene’s earthy, nutty notes will deepen the hazelnut flavor, while Caryophyllene’s subtle spice will complement the dark chocolate and create a comforting, stress-relieving effect.
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A luxurious, homemade version of a classic spread, with a potent twist. This silky-smooth chocolate-hazelnut butter is infused with cannabis, making it perfect for romantic toast, fruit dipping, or eating by the spoonful.
Step 1: The Decarboxylation (Activating Your Cannabis)
· Ingredients: 5 grams of a Myrcene and Caryophyllene-rich cannabis strain.
· Method:
1. Preheat your oven to 240°F (115°C).
2. Coarsely grind the cannabis and spread it on a parchment-lined baking sheet.
3. Bake for 30-40 minutes, stirring occasionally, until dry and lightly browned. Let cool completely.
Step 2: The Cannabis-Infused Coconut Oil
· Ingredients: All of your decarbed cannabis, 1/2 cup refined coconut oil (neutral flavor).
· Method:
1. In a double boiler, combine the oil and decarbed cannabis.
2. Maintain a low heat (160-200°F / 70-95°C) and infuse for 3 hours, stirring occasionally.
3. Strain through a cheesecloth-lined fine mesh strainer into a glass jar. Squeeze thoroughly.
4. This is your Infused Coconut Oil. You will use 1/4 cup.
Step 3: The Chocolate-Hazelnut Spread
· Ingredients:
· 2 cups raw hazelnuts
· 1/4 cup Infused Coconut Oil, melted
· 1/3 cup unsweetened cocoa powder
· 1/3 cup powdered sugar (or maple syrup for a less refined option)
· 1 tsp vanilla extract
· 1/2 tsp sea salt
· Special Equipment: High-speed blender or food processor.
· Method:
1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10-12 minutes, until fragrant and skins are blistered.
2. Wrap warm nuts in a clean kitchen towel and rub vigorously to remove most of the skins. Don't worry about getting every bit.
3. Place the skinned hazelnuts in a high-speed blender or food processor. Process on high, scraping down sides often, until they release their oils and become a smooth, runny butter. This can take 5-10 minutes.
4. Add the melted Infused Coconut Oil, cocoa powder, powdered sugar, vanilla, and salt. Blend again until completely smooth and silky.
5. Taste and adjust sweetness or salt if needed.
6. Transfer to a clean jar. The spread will thicken as it cools.
7. Consumption Note: The THC is evenly blended into the spread. The healthy fats from the nuts and oil ensure excellent absorption. Use it on toast, with strawberries, or as a filling for crepes.