Valentine's Day, Galentine's, or any day calling for a sweet indulgence—nothing says romance like homemade mint chocolate patties with a subtle cannabis twist. These heart-shaped canna-patties mimic the crisp, cool center of classic peppermint patties but pack a potent, infused punch using decarboxylated cannabis flower infused into coconut oil. Perfect for experienced edible enthusiasts, this recipe yields about 20-24 bite-sized hearts, depending on your molds.
Ingredients
For Decarboxylation and Infusion (makes ~1/2 cup infused coconut oil):
- 7-10 grams decarboxylated cannabis flower (finely ground)
- 1/2 cup (113g) unsalted butter or refined coconut oil (coconut oil preferred for vegan option and clean flavor)
For the Patties:
- 12 oz (340g) dark chocolate chips or bar (60-70% cacao for balance)
- 1/4 cup (60ml) heavy cream or coconut cream
- 3-4 cups powdered sugar (adjust for firmness)
- 1/4 cup (60ml) infused coconut oil (from above; use all for even dosing)
- 1-2 tsp peppermint extract (to taste; start low for mint intensity)
- Green food coloring (optional, for that festive patty look)
- Heart-shaped silicone molds (1-2 inch size)
Equipment Needed
- Oven-safe baking dish or mason jar for decarb
- Double boiler or microwave-safe bowl
- Food processor or stand mixer
- Silicone spatula
- Heart-shaped molds
- Parchment paper
Step-by-Step Instructions
Step 1: Decarboxylate the Cannabis (30-45 minutes active + oven time)
Decarboxylation converts THCA into THC, making it psychoactive. Skip this, and your patties will be inert.
1. Preheat oven to 240°F (115°C). Line a baking sheet with parchment paper.
2. Grind cannabis flower finely using a grinder (coffee grinder works; avoid over-pulverizing to prevent harsh chlorophyll taste).
3. Spread evenly on the sheet in a thin layer. Cover loosely with foil to retain terpenes.
4. Bake for 30-40 minutes, shaking the pan halfway. Flower should turn light brown and fragrant (not burnt). Time varies by strain moisture—start checking at 25 minutes.
5. Remove and let cool completely. Store in an airtight jar if not infusing immediately.
Pro Tip: For precision, use an oven thermometer; temps above 250°F degrade cannabinoids.
Step 2: Infuse the Coconut Oil (2-4 hours simmer + strain)
This fat-soluble infusion binds cannabinoids effectively.
1. In a double boiler or saucepan over low heat (simmer only, never boil), melt coconut oil or butter.
2. Add decarboxylated cannabis. Stir to combine.
3. Maintain 160-200°F (use a thermometer). Simmer gently for 2-3 hours, stirring every 30 minutes. Low and slow extracts maximum potency without burning.
4. Remove from heat. Strain through cheesecloth or a fine mesh sieve into a jar, squeezing to extract oil. Discard plant matter (compost it!).
5. Cool to room temperature. Refrigerate if needed; it solidifies. Yield: ~1/2 cup infused oil.
Potency Note: This makes ~1mg THC per gram of oil if using 7g at 15% THC (rough estimate: 1050mg total THC / 113g oil). Divide by patties for dosing.
Step 3: Prepare the Mint Filling (10 minutes)
1. In a stand mixer or food processor, combine powdered sugar, peppermint extract, and all the infused coconut oil.
2. Add heavy cream 1 tbsp at a time until a thick, dough-like consistency forms (should hold shape but be pliable). Knead by hand if needed.
3. Add green food coloring drop by drop for color. Taste a tiny bit (non-infused test batch recommended first).
Step 4: Mold the Hearts (20 minutes + chill time)
1. Line molds with a dusting of powdered sugar or spray lightly with oil.
2. Press mint filling firmly into each heart cavity, filling 3/4 full. Smooth tops with a spatula.
3. Freeze molds for 15-20 minutes to set filling.
Step 5: Coat in Chocolate (15 minutes + set time)
1. Melt dark chocolate in a double boiler over low heat or microwave in 30-second bursts, stirring until smooth.
2. Pop frozen mint hearts out of molds onto parchment.
3. Dip each heart fully into chocolate using a fork, tapping off excess. Place back on parchment.
4. Drizzle extra chocolate on top for decoration if desired.
5. Refrigerate 20-30 minutes until fully set. Store in an airtight container in the fridge (up to 2 weeks) or freezer (up to 3 months).
Serving and Storage Tips
- Dosing: 20 patties = ~50mg THC each (high dose—microdose accordingly). Label clearly.
- Serve chilled for snap. Pair with coffee or red wine for a romantic vibe.
- Variations: Add vanilla extract, swap peppermint for spearmint, or use white chocolate shells.
- Troubleshooting: Too soft? Add more powdered sugar. Too minty? Dilute next batch.
These canna-patties are a labor of love—potent, pretty, and perfectly minty. Enjoy responsibly!