Making chocolate pretzels can sound complicated to those who are not very familiar with homemade edibles. But the truth is that producing a delicious, nutritious, and potent THC or CBD infused chocolate pretzel can be much easier than you might think. The best thing about this recipe is that you can customize it by adding various ingredients like nuts and raisins. To make this heavenly chocolate pretzel recipe, you have several options to add that extra touch of #Cannabutter or #Cannasugar up to your taste. This chocolate pretzel we are talking about is not yet found in regular grocery stores. We're talking about a fully customized chocolate pretzel recipe that brings homemade biscuits to the next level.
For advanced full customization, the strain on the sweeter side will be a great match to the bitterness of chocolate and the crunchiness of pretzel:
Rocket Pop
Blue Ice
Bubblegum Diesel, rich in myrcene.
Sweet Pie
Sour Mango
Faygo Red Pop
Ice Bomb
Divine Storm, rich in limonene.
Note: Please freeze the fruit before blending for an even icier treat. And you can give the smoothie some heat by adding a pinch of crushed red pepper flakes and a little bit more salt.
Ingredients required for Cannabis-Infused Mango Smoothie:
ECRU #DecarbKit or #Activator
1 gram of cannabis flower
1/2 cup neutral oil
2 cups all-purpose flour
2 teaspoons baking powder
1 - 1/4 teaspoons kosher salt
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 tablespoons of olive oil
4 large eggs
5 drops of vanilla extract
1 cup powdered sugar
30 mini chocolate-covered pretzels
Cooking spray
Preparation:
1, Crush cannabis flowers into small pieces and spread them in the decarb glass pan. Close the lid and insert the thermometer probe.
2, Set the Decarb box in the oven and heat to 245°F for 30 minutes.
3, Mix weeds and oil for 15 minutes. After that, pour the infused oil into a heat-resistant bowl through its fine mesh sieve.
4, Whisk mixture of flour, baking powder, and salt together.
5, Beat sugar, cocoa powder, and both types of oil in a stand mixer fitted with a paddle attachment on medium-low until moistened and mixture resembles wet sand.
6, Add eggs, one at a time. Beating at the medium-low level until well combined after each addition. Stop scraping the sides of the bowl as needed.
7, Stir in vanilla bean paste. With the mixer on low speed, gradually add your mixture. Beat the batter until it's combined. Cover and chill the dough overnight.
8, Row 3 baking sheets with parchment paper. Place granular sugar in a small bowl. Spray oil on a baking pan and scoop cookie dough to the size you like. Sprinkle sea salt for decoration.
9, Repeat. Freeze dough discs, uncovered, on baking sheets for at least 10 minutes.
10, Preheat oven to 350°F. Then bake cookies in batches in preheated oven until puffy and just set. You can store cookies in a container at room temperature for up to 3 days.
For simplicity, you might also add #Cannasugar or #Cannabutter and blend it with fruit. Check out below recipe.
Cannabutter Cannasugar
Tips for dosing edibles
Your edibles' potency depends on factors, from strain you choose, to storage, or even how long and what temperature you treated the strain. For safe dosing, try to spread 1/4 teaspoon on a snack and see how that dose affects you after an hour. First time users must be very careful with dosing.
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