This has got to be one of the easiest marijuana edibles I’ve ever made!
Infused coconut oil and chocolate chips. That’s it.
Pour it over ice cream. Dip strawberries or apple slices in it. Spread it on graham crackers with some marshmallows for S’mores. Because this sauce uses coconut oil, it hardens when it cools, which makes it perfect for dipping ice cream cones, fruit and more.
You might like to experiment with butterscotch, peanut butter, white, semi-sweet or milk chocolate chips. You can even use this method with Nutella.
2 tablespoons canna-coconut oil
1½ cups chocolate chips
In a medium, microwave-safe bowl, stir together chocolate chips and coconut oil. Microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Add a little more coconut oil if you like it thinner. Let sit until chocolate reaches room temperature.
If you don’t want to use the microwave, you can make this in a double boiler instead. Make sure to keep stirring so the chocolate doesn’t burn.
Store in glass jars. Because coconut oil hardens at cooler temperatures, warm in the microwave or a bowl of hot water. Potency will depend on the potency of the oil you use.
— Rx MaryJane (Teri Robnett)
If you like this recipe, if you find the information here helpful, please take a moment to donate to Cannabis Patients Alliance. Your support enables us to continue advocating for safe, legal, affordable access to medicinal cannabis for patients who choose it.