What will we be doing this summer besides soaking up the sun and taking advantage of longer days? Relaxing, of course. And what better way to do that than with some CBD-infused sweet treats?!

Whether you’re entertaining friends or just want a little something after dinner to satisfy your sweet tooth, these CBD-infused desserts have been tried, tested, and making routine appearances around our office. So, without further ado, we’ve rounded up a few of the best recipes that are totally worth splurging on.

 

CBD Bliss Balls

Makes 12 servings

Ingredients

¾ cup macadamia nuts (both roasted and raw will work)

1 tablespoon coconut oil, melted

125mg CBD from Winged Balance CBD Oil (5 dropperfuls)

⅓ cup almond flour

⅓ cup unsweetened shredded coconut

½ teaspoon ground cinnamon

1 teaspoon pure vanilla extract

2 tablespoons cacao nibs

 

Here’s how to make them:

  1. Place the macadamia nuts in a high-speed blender or food processor until they become a thick paste. Roasted nuts may work well because they easily turn into a paste.
  2. Add in the melted coconut oil and CBD oil. Process a bit more until you get a thick but smooth macadamia nut butter. If needed, add a bit more coconut oil until you get the desired texture.
  3. In a large bowl, combine the macadamia nut butter, almond flour, unsweetened shredded coconut, ground cinnamon and vanilla extract, and mix until you get a mixture that’s the texture of cookie dough.
  4. Add a few drops of stevia or sweetener to your desired taste.
  5. Fold in the cacao nibs until they are evenly distributed.
  6. Scoop one tablespoon of dough and roll it into a small ball between your palms and place on a flat surface. Repeat until all the mixture is used up. You should get about 10-12 CBD bliss balls.
  7. Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.

 

CBD Chocolate Coconut Fat Bombs

Makes 6 servings

Ingredients

60mg Winged Balance CBD Oil (6 dropperfuls)

1/2 cup coconut butter

1/2 cup raw cacao powder

1/2 cup coconut oil

1 teaspoon raw honey

 

Here’s how to make them:

  1. In a saucepan on low heat, melt coconut oil until liquified. Whisk in cacao powder until no lumps are visible. Add sweetener (if using) and stir again until dissolved.
  2. Using a silicone muffin pan, evenly pour cacao mixture into 6 cups. Refrigerate for 30 minutes, or until chocolate mixture is firm.
  3. In a saucepan on low heat, melt the coconut butter until just liquified. Remove from heat and whisk in CBD oil.
  4. Remove muffin mold from the refrigerator and add coconut butter mixture to the top of each cup. Refrigerate for an additional 30 minutes or until firm.
  5. Keep fat bombs stored in the refrigerator.

 

CBD Chocolate Latte

Makes 1 serving

Ingredients

1 cup unsweetened plant-based milk of choice

1 tablespoon raw cacao powder

1 tablespoon maple syrup

1 teaspoon vanilla extract

Pinch of sea salt

Flavorings of choice (a splash of rose water, sprinkle of cinnamon and cayenne, a pinch of cardamom, a dash of culinary lavender, ground to a fine powder)

10-20 mg Winged Balance CBD Oil (1-2 dropperfuls)

 

Here’s how to make it:

  1. Combine all ingredients except CBD in a small pot.
  2. Bring to a simmer over medium heat, whisking often to break up any clumps.
  3. When it’s simmering, remove from heat and whisk in CBD.
  4. Pour into a mug or over ice.
  5. Serve immediately and enjoy.

 

CBD-Infused Chocolate Ganache

Ingredients

1 cup heavy whipping cream

1 cup chocolate baking chips

1 tbsp vanilla

1 tsp cinnamon

25-35 mg Winged Balance CBD Oil (2-3 dropperfuls)

Optional: 1 tsp sweetener, such as honey, agave, or maple syrup

 

If you’re making the hot dipping sauce variation, you’ll also need:

  • Fruit or other treats to dip into the chocolate sauce. If you’re making the cold ganache variation, you’ll also need Pink Himalayan sea salt.

 

Here’s how to make it:

  1. Put the cream and chocolate into a small pot and heat on the stove on low, stirring continuously to avoid burning the chocolate. Stir until the entire mixture is completely blended into a smooth chocolate sauce.
  2. Remove from the heat, and add in the vanilla, cinnamon, sweetener and cannabis oil, stirring until completely blended.
  3. If making the chocolate dipping sauce, pour the ganache into a heat-resistant serving bowl and cover until ready to serve. It’s best not to let this sit too long and is tastiest when served within 5 minutes of removing from the heat.
  4. If making the cold ganache mousse with sea salt, pour the still-warm ganache evenly into four small bowls or cups.
  5. Cover the bowls and put in the refrigerator to cool for at least 2 hours or until the ganache takes on a mousse-like texture.
  6. Once cooled and ready to serve, remove bowls from the refrigerator and sprinkle a thin layer of pink Himalayan sea salt on top of each. Serve immediately while the ganache is still chilled.

 

Cookies and Cream Cheesecake CBD Bites

Makes 12 servings

Ingredients for the cookie base

1/2 cup almond flour

4 tablespoons of cacao powder

1/2 teaspoon of stevia OR 1/4 cup of maple syrup

1 teaspoon of gluten-free baking powder

1 flax egg (1 tablespoon of flax mixed with 3 tablespoons of water)

1 tablespoon of coconut oil or ghee

5 drops of vanilla cream stevia

 

Ingredients for cream cheese filling

1/2 cup almond butter

1 cup cream cheese (i used Kite Hill vegan plain)

1/4 teaspoon of stevia

pinch of vanilla bean powder

125mg CBD from Winged Balance CBD Oil (5 dropperfuls)

 

Here’s how to make the cookies:

  1. First, make the chocolate cookie. Preheat the oven to 300 F. Place the almond flour, cacao powder, raw monk fruit, baking powder and salt into a mixing bowl and combine well. Add the flax egg and coconut oil (or ghee) and mix well.
  2. Place the dough on a sheet of parchment paper and scoop out the cookies. Press them out to be about the 1-2 inches wide. They don’t have to be perfect as they will be crumbled anyway. 🙂
  3. Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool down to room temperature. The cookie will be softer at first but will start to crisp up as it cools down. Once completely cooled and crispy, start to crumble your cookies.

 

And now for the cream cheese filling and finishing touches:

  1. Place all the ingredients into a large mixing bowl and mix very well. I used my KitchenAid hand mixer to make sure the filling is nice and fluffy.
  2. Fold in HALF of the crumbled cookies.
  3. With a small cookie, scoop start to scoop out on a ball at a time.
  4. Empty the scoop right on top of the crumbled cookies and roll to make sure the cheese is covered.
  5. Chill your cheesecake bites in the freezer or fridge.
  6. ENJOY!

 

Homemade Almond Joys

Ingredients for the Almond Joy base

2 cups almonds

1/3 cup of almonds

18-22 organic pitted dates

2 cups unsweetened shredded coconut

1 pinch vanilla bean powder or extract

2 tablespoons coconut oil

1 pinch pink sea salt

25-35 mg Winged Balance CBD Oil (2-3 dropperfuls)

 

Ingredients for the chocolate topping

1/2 cup coconut oil

1/2 cup raw cacao powder

1/4 cup raw honey OR maple syrup

 

Here’s how to make them:

  1. Add all the base ingredients to a food processor and blend until sticky.
  2. Use a clean tablespoon and scoop the dough out onto a pan with parchment paper
  3. Place into fridge or freezer while you make the chocolate goo.
  4. In a clean food processor put all the ingredients listed for your chocolate goo. Blend until nice and smooth and add sweetener to your desired taste.
  5. Take your cookies out of the freezer and add the chocolate goo on top with an almond for the finishing touch.