Recipe: How to Make Canna-Mint Haystack Treats
Today I present a cannabis-infused recipe that is a step above extraordinary in the cannabis nutrition world! Meet canna-mint haystacks, the raw, vegan treat that make a great alternative to your average infused baked good. Gooey and chocolatey, these “cookies” are not only packed full of fiber and healthy fats, but also include the antioxidant power of cacao powder and the naturally sweet goodness of maple syrup. The next time you’re craving something decadent and delicious, why not get out your dehydrator and try some canna-mint haystacks?
**This recipe has been adapted and modified from the “Peppermint Haystacks” recipe, courtesy of Atma at Next Level Foods in Nevada City, California.
Recipe for Canna-Mint Haystack Treats
*Always choose organic when possible*
- 3 cups dried, unsweetened coconut flakes
- 1.5 cups raw cacao powder
- 3/4 cup maple syrup
- 1/3 cups cannabis-infused coconut oil
- 1/2 tsp cannabis tincture
- 1/2 tsp peppermint extract
- 1/2 tsp sea salt
- Food processor
- Melon baller
- Food process all ingredients using the pulse option (you’re going for a rough look as opposed to a smooth, integrated consistency)
- Form domes with a melon baller
- Dehydrate for 12 hours at 105 degrees F, until crisp on the outside and chewy on the inside
- Store in an air tight container for best results
Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire. Dosing homemade edibles can be tricky (click here
to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.