Cooking with Grass – Canna-Chocolate Truffles

2020 is well underway now that February has arrived, and for many, thoughts have turned to Valentine’s Day and planning a special treat for their sweetheart. For some, that means a night out with dinner and a movie, and for others, a home cooked meal and a movie.  Whatever way you celebrate, chances are, your day is going to involve sweets; chocolates in particular. It is practically synonymous with Valentine’s Day, and while you can always pick up a heart shaped box of chocolates at practically any store this month, our recipe this month offers a sweet, chocolaty treat with minimal work and high potential for potency.  Plus, who does not love homemade chocolates or chocolates in general? (Team vanilla-lovers, don’t hate me. I’ll get you next month.)


Chocolate truffles are a classic, easy-to-make dessert that allows you to create the treat you really want.  Whether you prefer dark chocolate or want to sweeten things up all the way with white or milk chocolate, the choice is yours, and if you really want to step up the flavor, experiment by adding a dash of espresso powder, orange zest, or for something a little spicy, a hint of chili powder.  If you want a little crunch, roll them in crushed nuts or even pulverized cookies. Date night extra points for making truffles a part of your date night activities! Who can come up with the best flavor combination? While this recipe calls for cannabutter, you are also welcome to use infused coconut oil instead.  If you really want to pack in the potency, consider picking up a bar or two of infused chocolate to add to the mix.  Keep your truffles stored in an airtight container, and as always, make sure they’re properly labeled to ensure there’s no unexpected consumption of your medicated goodies. 


Canna-chocolate truffles



7 oz. coarsely chopped chocolate -infused if desired

2 TBSP cannabutter 

2 TBSP almond or coconut flour (for texture.)

Pinch of salt

For rolling: cocoa powder or other toppings for rolling (crushed nuts, crumbled cookies, etc.)



  1. Create a double boiler using a medium saucepan and a heavy bowl, and melt your chocolate slowly over low heat. Take care to stir frequently! Nobody likes burned chocolate. When it’s mostly melted, take it off the heat, and allow the residual heat to finish melting.
  2. Carefully fold in your almond/coconut flour as well as the salt. If you’re adding any additional flavors like chili powder or espresso powder, do so now as well. 
  3. Let the mixture cool until you can safely use a spoon to help shape it into little balls. (Note: if you decide to stick it in the fridge for a while to help cool it down, make sure you don’t let it get too cool, or you won’t be able to shape it.)
  4. Once it’s cooled, using damp hands to keep it from sticking to you, roll the mixture into balls, about a heaping teaspoon of mixture in each one. You can adjust the size, but be aware if they’re quite large, they’ll be quite potent if you eat the whole thing.
  5. Now that they’re shaped, roll your truffles in either cocoa powder, or the topping of your choice and place them on a parchment-lined or nonstick baking sheet, and either allow them to firm at room temperature or place them into the fridge for fifteen minutes, then enjoy!


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