Exploring vegan, vegetarian and sustainable cooking

Cannabis-infused vegan chocolate fat bombs

Fat bombs are easy to make, no-bake treats that are naturally low-carb, paleo, keto, vegan, soy-free and gluten-free. With recreational cannabis now legal in Canada, cannabis fat bombs are the ideal no-fuss cannabis edibles. The cannabis is decarboxylated in the oven and infused into coconut oil (canna oil) over a double boiler.

Disclaimer: This page is only intended for people who can legally consume cannabis. If cannabis is illegal in your area, or if you are not of legal consumption age, check out this delicious chocolate cake instead. We do not condone illegal drug use.

Before consuming, understand the effects ingesting cannabis, and refrain from doing any activities that could be dangerous to yourself or others. Do not drive.

Makes 30-40 bites. Test a smaller one for cannabis strength, which will vary from batch to batch.


  • 5-10 g cannabis, ground
  • 1 cup (7.3 oz) virgin coconut oil
  • 2 cups peanut butter (or other nut butter)
  • 1 cup cocoa powder
  • 1/4 cup maple syrup or agave syrup
  • 1/2 tsp kosher salt, optional


  • Cannabis grinder or scissors
  • Large baking dish or cookie sheet lined with parchment paper
  • Double boiler, or medium pot and heat-proof bowl (metal or glass) large enough to sit in pot without touching the bottom
  • Very fine-mesh strainer or cheesecloth (a laser-cut tea infuser is ideal)
  • Oven and stove or cooktop
  • Mixing bowl
  • Ice cube trays, chocolate molds, or baking dish lined with parchment paper


Position rack in centre of oven and preheat to 225°F.

Spread ground cannabis evenly over a parchment-lined backing dish or cookie sheet. Bake for 45 minutes to decarboxylate the cannabis and activate the cannabinoids.

Place coconut oil and decarboxylated cannabis in the bowl of a double boiler, and let it infuse for 2-4 hours. Adjust the heat to keep the water at a gentle simmer.

After infusing, strain the coconut oil through the tea infuser, strainer or cheesecloth. Gently press out any excess oil from the cannabis. (After infusing, the strained cannabis will now have only small amounts of THC/CBD/cannabinoids remaining, so it can be discarded, or used in smoothies, pesto or where Mediterranean herbs would be used.)

The cannabis fat bombs can be prepared immediately with the melted coconut oil, or the oil can be refrigerated and used later (just melt oil over low heat).

In a mixing bowl, combine the melted coconut oil, peanut butter, cocoa powder and maple syrup. If too thick, add a bit more coconut oil. Stir or whisk until smooth.

Pour into small ice cube trays, chocolate molds, or a parchment-lined baking dish. Freeze until solid. If you used a baking dish, cut into bite-sized pieces with a warm knife.

Store in freezer for up to 3 months. They will become too soft at room temperature. Cannabis fat bombs can be consumed right from the freezer.

Please consume responsibly and legally.

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