Canna chocolate

Did you know that chocolate is not only delicious, but can also improve your mood? Dark chocolate contains theobromine , a substance that gives you a subtle energy boost and can improve your mood.

For the best canna-chocolate , dark chocolate (above 70%) is often recommended. Why? Because dark chocolate contains more cocoa butter , which helps with the absorption of CBD and THC, and has less sugar, which means the effects last longer. Additionally, the deep, rich flavor of dark chocolate enhances the earthy tones of cannabis, creating a balanced taste experience.

Canna-'Chocolate' with Carob:

Want a caffeine-free and slightly sweeter version? You can also make canna-chocolate with carob . Carob is naturally sweeter and does not contain theobromine or caffeine, making it a suitable option for people who are sensitive to these substances. The texture and taste will be slightly different from traditional chocolate, but it is still a delicious and nutritious alternative!

The recipe for Canna-carob is below the traditional canna-chocolate recipe.

Traditional Canna-Chocolate Bar

  • Supplies

    • Chocolate (dark, milk or white) – 200 grams
    • Weed or hash (decarboxylated, see explanation here )
    • Coconut oil or cocoa butter – 1 tablespoon
    • Cutting board & knife
    • Small pan + heat-resistant bowl (we work with the bain-marie method)
    • Sieve or cheesecloth
    • Spatula or whisk
    • Chocolate or ice cube tray

    .

    - Optional: nuts, dried fruit, sea salt, caramel pieces

    .

    Have fun and enjoy responsibly!

  • Cannabis dosage:

    Dosage per bar :

    - Newbie 0.5 gr
    - Regular 1 gr
    - Experienced 1.5 gr
    - Astronaut 2- 3 gr

    .

    Anything above this dosage is not recommended.

    .

    Preparation time: 45 - 60 min Curing time: 2 - 2.5 hours
    Dosage of chocolate: 1 piece is usually enough, wait at least 45 minutes before deciding to take more.

    .

    Since it's usually hard to stick to just 1 piece of chocolate, keep this in mind when deciding how much hash or weed you use!

Preparation of the chocolate

  • Step 1

    1. Heat a small pan with a layer of water over medium heat and place a heatproof bowl on top ( au bain-marie ).
    2. Add the coconut oil or cocoa butter and let it melt slowly.
    3. Mix in the decarboxylated weed or hash and let it steep on low heat for 30-45 minutes . Stir occasionally.

  • Step 2

    1. Break the chocolate into small pieces and add it to the warm oil.
    2. Stir gently until everything is completely melted and well mixed.
    3. Want extra flavor? Add nuts, fruit, or other toppings now.

  • Step 3

    1. Carefully pour the mixture into a chocolate or ice cube tray.
    2. Let the chocolate cool at room temperature and then place in the refrigerator for at least 2 hours .
    3. Once the chocolate has hardened, remove the squares from the mold and store them in an airtight container.
1 3

Serving suggestion: Dark canna-chocolate with nuts

Step 4

Storage tip: Store the chocolate in an airtight container in a cool, dark place or in the refrigerator. This will keep it fresh for up to 2 weeks . Want to keep it longer? Freeze the chocolate!

Combine your canna-chocolate with a hot cup of tea or coffee for an extra relaxing moment. The fats in milk or plant-based milk help with better absorption of CBD and THC.

Cocoa vs carob

  • Cocoa (Cocoa tree)

    Cocoa powder is made from the beans of the Theobroma cacao tree , which grows in tropical areas such as South America, West Africa, and Southeast Asia . The cocoa beans are fermented, dried, and ground into a powder.

    .

    Cocoa has a rich, bitter flavor and contains caffeine and theobromine , which provide a mild energy boost. It has a higher fat content and a dry, powdery texture , which makes it dissolve well in hot liquids. Cocoa is the base of traditional chocolate and is often combined with sugar or sweeteners to balance the bitterness.

  • Carob (locust bean tree)

    Carob powder comes from the carob tree , which grows primarily in Mediterranean regions such as Spain, Italy, Greece, and parts of the Middle East . The long, dark pods of the tree are dried and ground into a fine powder.

    .

    Carob is naturally sweeter and milder than cocoa, with a subtle malty flavor. It contains no caffeine or theobromine , making it a good alternative for those sensitive to these substances. Carob is slightly starchier and gives a thicker texture to recipes, making it great for baking and chocolate recipes without the added sugar.

Canna-carob bar - chocolate alternative

  • Supplies

    • Carob powder – 40 grams (replaces cocoa powder but you can also combine them! try 50/50 carob/cocoa)
    • Cocoa butter or coconut oil – 100 grams
    • Honey, agave syrup or maple syrup – 2-3 tablespoons
    • Weed or hash (decarboxylated, see explanation here )
    • Small pan + heatproof bowl ( bain-marie )
    • Sieve
    • Spatula or whisk
    • Chocolate or ice cube tray

    .

    - Optional: Vanilla extract, cinnamon, nuts or dried fruit

    .

    - Want a firmer bar ? Add 1 tablespoon of nut butter (almond or cashew butter) for extra binding.

    .

    - Want a creamier texture ? Add 1-2 tablespoons of plant-based milk powder (such as coconut or almond milk powder) .

  • Cannabis dosage:

    Dosage per bar :

    - Newbie 0.5 gr
    - Regular 1 gr
    - Experienced 1.5 gr
    - Astronaut 2- 3 gr

    .

    Preparation time: 45 - 60 min Curing time: 2 - 2.5 hours

    .
    Dosage of the carob bar: 1 piece is usually enough, wait at least 45 minutes before you decide to take more.

    .

    Since it is usually difficult to limit yourself to just 1 piece of chocolate (in this case the substitute, carob), keep this in mind when deciding how much hash or weed you use!

    .

    Have fun and enjoy responsibly!

Preparation of the carob

  1. Follow our CBD butter and oil recipe to create a working base with cocoa butter or coconut oil.
    Already have this? Then go to step 2.
  2. Then melt the cocoa butter or coconut oil (in a bain-marie).
  3. Sift the carob/cocoa powder and add it to the mixture, keep stirring until smooth.
  4. Add the sweetness and any extras and mix until smooth.
  5. Pour the mixture into a mold and let it harden in the refrigerator for at least 2 hours .

The information and recipes on this page are for informational and educational purposes only. Use at your own risk.
If you notice that cannabis use is affecting your mental health, such as anxiety, depression or psychotic symptoms, do not hesitate to seek help.
In the Netherlands you can go to your GP, addiction care institutions such as Jellinek ( www.jellinek.nl ) and Novadic-Kentron ( www.novadic-kentron.nl ).
You can also ask for anonymous advice via the Drugs Info Line (0900-1995) and many coffee shops now offer the option of talking to someone if you have difficulty quitting smoking cannabis.

You are not alone, and there is always help available.