10 Recipe of Weed Peanut Butter Every Stoner Wants to Know

Looking for new ways to enjoy edibles at home? Upgrading your favorite classic treats with cannabis infusion is what you need. The best way to begin your experimenting is to mix your weed peanut butter to make edibles. This irresistible dessert is what you can share with friends.

All ten following recipe doesn't require much effort, just the basic cooking skills and materials you might already have.

How to make weed peanut butter using flower and bud

Please refer to my article on Decarb Basics to prep your bud and flower. And refer to Cannabutter Recipe to make cannabutter. For the vegan option, please refer to Canna Coconut Oil Recipe.

Flower and bud are the classic ingredients everyone's talking about when making #cannabutter. But here I would like to introduce you to a method I found recently.

• Put dried, roasted peanut in your food processor, blend for a few minutes until the mixture becomes peanut chunks.

• Add cannabutter or canna coconut oil up to your dosage, blend for a few minutes until mixtures become a smooth paste.

• Add more butter, salt and season to your taste.

It's better than store-bought!

How to make weed peanut butter using kief and hash

This might be the easiest and most potent way to make infused peanut butter.

• Decarb your kief and grated hash in ECRU Decarb Kit or ECRU Activator to covert THC-a to THC.

• Mix decarbed kief and hash to your peanut butter paste.

• No hassle, taste great; that's my favorite way to make weed peanut butter.

How to make weed peanut butter using trim and shake

Ouf, this is the most difficult one. Trim and shake contains way less THC than regular cannabis products, and to make cannabutter means you will need a lot of trim and shakes. Because chlorophyll dissolution to butter or oil is unavoidable, the butter or oil will taste more kale than other methods. But luckily, the richness peanut flavor will somehow balance the earthiness and bitterness of cannabis. Some people find it oddly tasty.

If you are a home grower, you might want to try it.

1. Classic peanut butter cookies

Ingredients:

• 1 cup firmly packed brown sugar

• 1/2 cup of softened butter or cannabutter,

• 1/2 cup peanut butter

• One large egg

• One teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Preparation:

1. Preheat oven to 350F

2. Combine cannabutter or canna-coconut oil, regular butter, and brown sugar in a bowl. Whisk at medium speed until ingredients are mixed well. Add egg and vanilla, then continue to whisk mixed. Then add flour, baking soda, salt, and baking powder. Beat at low speed until well mixed.

3. Shape dough into one one-inch ball. Place balls on the baking sheets. Flatten balls with a fork. Bake 10 minutes until dough is lightly browned.

2. Peanut butter vegan ice cream

Ingredients:

• Two cans of regular or skim coconut milk,

• One or half cup of weed-peanut-butter to your dosage

• One or half cups of regular peanut butter

• ⅔ cup of syrup or sugar

• Two teaspoons of vanilla extract

• one-eighth teaspoon of salt (optional)

Preparation:

1. Put the coconut milk, canna-peanut-butter, regular peanut butter, sugar, vanilla, and salt in your food processor. Process for 2 minutes until sugar is dissolved. Then blend until smooth.

2. To make the canna-peanut-butter ice cream, put the peanut butter, sugar, oil, and vanilla extract in a saucepan put it over low heat. Keep whisking until ingredients are combined and smooth. Remove from the stove and let the mixture cool to room temp.

3. Line wax paper on your baking sheet. Pour the melted chunk mixture onto the baking sheet to about ¼-inch thickness.

4. Freeze the mixture for 30 minutes.

5. Cut the cold chunks into small pieces.

6. Put the chilled mixture in your prepared ice cream maker. Add the frozen peanut butter chunks when the ice cream is almost entirely churned.

7. Pack the soft ice cream into a freezer container and freeze it for at least 3 hours for hard-packed ice cream.

3. Peanut Butter Protein Milkshake

Ingredients:

• 1 cup unsweetened vanilla almond milk

• 3 teaspoons of weed peanut butter powder

• Two scoops of chocolate protein powder

• 1 T natural creamy peanut butter

• ½ frozen banana

Preparation:

1. Place ingredients in a food processor.

2. Blend until smooth.

3. Serve immediately.

4. Swirled Creamy Oatmeal Bowl

Ingredients:

• 1 cup of oats

• 1 1/2 teaspoon of chia seeds

• 1 cup almond milk

• Two teaspoons of syrup

• 3 tbsp. natural peanut butter

• Pinch of sea salt.

Preparation:

1. Mix ingredients in a bowl.

2. Whisk with silicone with a spatula, do not thoroughly blend them.

3. Pour mixture into mason jars for storage.

4. Freeze them for at least 3 hours. Preferably overnight.

5. Options of toppings:

6. Add banana, almond chips, chia seeds, coconut flakes, or a drizzle of Nutella or chocolate.

5. Ohio Buckeyes

Ingredients:

• 1 1/2 cups of peanut butter

• 1/2 cup of canna butter, melted

• One teaspoon vanilla extract

• 3/4 teaspoon kosher salt

• 3 1/2 cups powdered sugar

• 3 cups semi-sweet chocolate chips

Preparation:

1. Mix the peanut butter, butter, vanilla, and sugar in a large bowl. Roll the mixture into 1 inch balls and place on a lined wax paper.

2. Press a fork into the top of each ball and chill in the freezer for about 30 minutes until the mixture is firm.

3. Melt chocolate chips in a saucepan. Stir mixture frequently until smooth.

4. Dip the peanut butter balls in chocolate dip, holding onto the fork. Leave a small portion of the ball at the top to make them look like buckeyes. Put the ball on an oil sprayed baking sheet. Refrigerate until serving.

6. Peanut Butter Rice Krispie Treats

Ingredients:

• Quarter cup unsalted butter

• 10 ounces of mini marshmallows

• Half cup of weed peanut butter

• 6 bars of Rice Krispie

Preparation:

1. Mix the butter and marshmallows in a large bowl.

2. Microwave mixture for 1-minute intervals. Remove bowl from microwave and keep stirring between intervals until they are melted.

3. Stir in the peanut butter.

4. Then stir in the Rice Krispies pieces.

5. Press into the baking sheet and wait for the mixture to harden.

7. Chocolate Peanut Butter Pie with Oreo Crust

Ingredients:

• 25 Oreos

• Four tablespoons butter, melted

• 1 cup weed peanut butter

• One pack of softened cream cheese

• 1 cup of sugar

Preparation:

1. Preheat the oven to 350 F. Crush Oreos to fine crumbs. Mix cookie crumbs with melted butter. Press mixture into a pie pan. Bake the Oreo butter crust for 5 to 7 minutes until set. Allow the crust to cool completely.

2. Whisk the weed peanut butter with the cream cheese until smooth.

3. Add sugar and whisk until smooth.

4. Add whipped cream and whisk until smooth.

5. Add the filling into the crust, levelling out the top of the filling with a spatula. Rest the pie for at least 30 minutes before serving.

8. The Elvis Presley Bacon, Peanut Butter & Banana Sandwich

Ingredients:

• One tablespoon unsalted butter softened

• Two slices of white toast

• Two tablespoons of weed peanut butter

• Half banana into thin slices

• Three of four pieces of crispy bacon

• Two tablespoons of honey

Preparation:

1. Preheat a skillet over medium heat. Butter the skillet. Spread canna-peanut-butter on one side of the toast. Place banana slices on top of weed peanut butter. Top with crispy bacon slices and a drizzle of honey. Top the bread.

2. Put the sandwich on the skillet for 3 minutes until the bread is golden brown. Remove to a plate, slice in half, and it's ready to serve.

9. Peanut Butter Ice-cream Sandwich

Ingredients:

• 1/2 cup canna peanut butter

• 1 cup sugar

• One large egg

• Half teaspoon vanilla extract

• One cup all-purpose flour

• One teaspoon baking soda

• 1/2 teaspoon salt

• 1-quart vanilla ice cream

Preparation:

1. Preheat oven to 350 F. Mix canna peanut butter and sugar until in a large bowl. Whisk in egg and vanilla into the mixture. Combine flour, salt, and baking soda with the mixture until smooth.

2. Roll mixture into 1 inch balls.

3. Place mixture balls one inch apart on a baking sheet lined with wax paper. Flatten the ball into patterns you like.

4. Bake for around 10 minutes until set. Cool completely.

5. To make ice cream sandwiches, place a quarter cup of ice cream on one of the cookies and top with another cookie. Freeze the ice cream sandwich on a baking sheet overnight.

10. Peanut Butter Marinade Chicken Skewer

Ingredients:

• 1/2 cup of canna peanut butter

• 1/4 cup soy sauce

• Minced garlic cloves

• Three tablespoons of lemon juice

• Two tablespoons of sugar

• Four teaspoons of ginger mince

• 1/2 teaspoon of paprika powder

• 1-1/2 pounds of chicken breast or chicken tender

• 2 cups shredded red and yellow pepper

Preparation:

1. Combine spices

2. In a saucepan, stir the mixture over medium heat for 5 minutes or smooth. Slice the chicken into 1-inch pieces. Thread onto metal or wooden skewers.

3. Grill skewers uncovered over medium heat for 2 minutes. Keep turning the skewer and brush the skewer with sauce. Place red and yellow pepper on a plate and top with grilled chicken. And they are ready to serve!

Conclusion:

I love to make my goto snacks the edible version. Everything simply starts with decarboxylation and infusion, then you can make your snacks just like you used to. Customize any recipe to your own and you will find joy making them at home.