Cooking up edibles at home is fun, but sometimes it’s nice to get baked without doing any baking or firing up the stove.
So that brings us to this weed recipe for stoner chocolate balls — tasty, chocolaty bites full of wholesome oatmeal and peanut butter with a boost of cannabutter to bring it all together.
These treats are easy to make and they can be frozen. So make an extra batch if you’re so inclined — it could pay off to keep some extra chocolate balls in the deep freeze. They’d come in mighty handy for an impromptu gathering or if you needed a last-minute gift for your favorite cannabis indulger. That pretty much includes everyone in my family, how about yours?
I made the cannabutter with the strain Silver Haze. It was on special at the dispensary Nectar in Portland, Oregon, and I had heard good things. A sativa-dominant strain, I find this to be potent while at the same time it leaves me clear-headed and happy.
What more could a person want? Except maybe another chocolate ball!
Stoner Chocolate balls
Makes 12 1-inch balls
1 cup oatmeal
½ cup peanut butter, creamy or chunky
¼ cup sweetened dried coconut
3 tablespoons cocoa
1 teaspoon instant espresso
1 teaspoon vanilla
3 tablespoons cannabutter, softened
3 tablespoons honey
3 tablespoons powdered sugar
2 tablespoons cocoa
1. In a medium bowl combine all the ingredients with the exception of the powdered sugar and remaining cocoa. Stir to blend well and chill for 30 minutes.
2. In a small bowl combine the powdered sugar and the cocoa.
3. Divide the chilled mixture into 12 portions, form into balls by hand and roll each in the sugar/cocoa mixture. Place on a sheet of parchment or waxed paper as you go.
4. Store in refrigerator or freezer until ready to use.