Cannabis Cacao Coconut Mint Bars

These mint bars taste delicious and came out just right, potency wise. However, at room temperature the bars get a little crumbly. Fortunately, I figured out a fix for this.

First, I have been storing them in the freezer. Right out of the freezer they are great. At room temperature I have been putting them on top of sliced fruit and letting the crumbly nature work in your favor as you eat it with a spoon.

Cannabis Cacao Coconut Mint Bars

Chocolate Layers:

1C walnuts

1C dates

1/3C hemp hearts

1/3C MMJ coconut oil, split into two portions and gently melted

1C cacao powder

1/4C cacao nibs

Mint Coconut Layer:

2C shredded coconut

1T maple syrup

coconut oil, the other half of the 1/3C mmj oil

5 drops of peppermint essential oil, to taste

1) Place all chocolate layer ingredients in a food processor and blend until fully mixed. Split into two parts.

2) Mix all coconut filling ingredients.

3) Press one half of the chocolate layer into the bottom of a 9×7 pan.

4) Press all of the coconut filling as the next layer and put in freezer until hard enough to add last layer.

5) Press the final chocolate layer on top and freeze.

 

photo 1-6

 

I post this recipe, in spite of it coming out crumbly because I hope this inspires the perfectionists to think of different ways to use the food you make that turns out looking less than perfect but is still a delight to the senses when you eat it.

-TwiceBaked

 

 

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