Cherry Cheezecake Fudge Recipe

Cherry Cheezecake Fudge Recipe

This fudge will soften to a frosting-like consistency at room temperature because of the coconut oil, so get fancy on the fly with that and spread it over a scone, a bagel, or a cookie. There’s no added sugar in this recipe, so make a butt-load and give a batch to your friends!

2 or 3 pieces should do you, if you can stop yourself from eating the whole tray.


1/2 cup softened coconut butter, or

2 cups shredded coconut, blended (I mean really blend the shit out of it, adding tiny bits of coconut oil to ease the way) until smooth

2 tbs canna butter (coconut oil** based is best)

2 tbs tart cherry concentrate

seeds from 1 vanilla pod, or a tsp of vanilla extract

handful of dried cherries, chopped

coconut flakes if you want

nuts if you want

maple syrup to taste

small bowl


flat-bottomed container for storage


1. Blend all ingredients except cherries and nuts.

2. For easiest servings and clean up, spoon or pour fudge batter into a flat-bottomed container and smooth out with a spatula. Incorporate the solid ingredients if you like texture throughout the fudge, otherwise press the dried cherries, coconut, or nuts into the fudge as toppings.

3. Make even scores through the mixture with a toothpick or knife to make cutting or breaking pieces off easier.  Pop the container in the freezer and it will be set/firm enough within an hour or so, otherwise it will keep quite well in the fridge.

**Nutiva ™ just came out with a coconut oil with added vegan buttery flavor. I used some for this recipe, and that’s what brought out the rich likeness of a cheesecake crust. Honestly, it tastes better than dairy butter, acts just like it in baking recipes, and is perfect for smothering over popcorn. It doesn’t leave the kernels soggy or greasy, it’s incredibly rich in flavor, and because the coconut oil will set/harden, the popcorn doesn’t go stale. So, try swapping out dairy butter for a week with a jar of Nutiva’s coconut oil, and see if you can notice a difference in both how you feel, and what you’re tasting.


Stoner Smoothies

Here are a few of my favorite smoothie recipes, altered to make your cannabis experience fresh, frozen, or drinkable. These will only really work if you use coconut oil-based cannabutter, since cream or dairy butter would be pretty nasty. It will incorporate best softened but not melted, and added in as scoops.

Extras: plant protein powder, mushroom powder blends, tea pollen, chia seeds, flax seeds

Each recipe should make either 1 large smoothie, or fill two 16 oz glasses.

THE RAW CBD (Choco-Banana-Dank)

2 or more tbs raw cacao powder

2 bananas

half an avocado

1 tbs almond butter

maple syrup or 2 pitted dates to sweeten

1/4 tsp cinnamon

1 tbs CBD oil

2 tbs canna-oil

soy, almond, or other nut milk

Blend all ingredients in blender until smooth. This smoothie is thick, very filling, and very chocolatey depending on how much cacao powder you add. For an easier drink, add more milk. You could also swap cinnamon for nutmeg, or protein powder, some lucuma powder, or another favorite add-in.

CBD (cannabidiol), for those unfamiliar, is one of the non psychoactive cannabinoids found in cannabis. From the Bluebird Botanicals website, where you can learn all about and purchase various CBD oils:

“Cannabidiol (CBD) is a naturally occurring constituent of agricultural hemp. It is the most abundant non-psychoactive cannabinoid in hemp/cannabis, and is commonly used as a food supplement to support general wellness.† Our CBD products are made from the highest quality, EU-certified hemp cultivars, which are grown in pristine soil in select European locations. Our CBD oils are constantly analyzed for their potency and purity from potential contaminants.”

Because it’s hemp-derived, the sale of CBD in the US is 100% legal, and Bluebird Botanicals ships anywhere in the US. In an upcoming review, I’ll speak more in-depth about BBB and a few of their products, as well as my experience in taking CBD oil.

But for now, a few benefits to consuming CBD:

-It contains essential amino acids, B, D, and E vitamins, and loads of trace minerals

-Improves flexibility, hair, skin & nails with essential fatty acids, Omega-3 and Omega-6 (note: the ratio of Omega-6 and Omega-3 in Americans is 10:1 or even 30:1 –way too high. Both work to produce anti-inflammatory proteins, but a 1:1 balance is needed to synthesize properly and effectively. Up your O3 intake with flaxseed [milled/ground/oil], chia seeds, walnuts, marine algae-based sources, or hemp oil.)

-Contains terpenes and flavonoids, which very basically affect smell and taste receptors.

Terpenes work both with taste and aroma in the plant or organic matter–in cannabis, they create the diverse perfume/scent profiles of each strain. Flavonoids give plants their pigmentation and in some cases, inhibit plant disease and infection, reduce inflammation and cholesterol, and have anti-cancer properties. Red, blue, purple, and yellow foods all contain anti-oxidants and most all foods contain flavonoids, and increasing consumption of color-rich foods like berries or dark chocolate could yield great benefit.


1 cup strawberries

2 bananas

1/2 cup dark or tart cherries

1/2 raspberries

1 or 2 cups orange or apple juice

2 tbs canna-oil

A puckered take on a sweet favorite. Blend together, use all fresh fruit for high fiber and store-bought consistency, or use frozen fruit for a smoothie more thick and slushy-like.





orange juice




honeydew melon



2 tbs canna-oil

Use apple or orange juice, since milk might cause some interesting flavor interaction. The basic idea is to include 1-2 fruits/veg of each color. In fact, the more colors in food in a day you can consume, the better! Like I said in the CBD smoothie recipe, richer colors means richer benefits. And, if you can, source organically & cruelty free.

A combination of fresh/frozen is best. You can make frozen fruit out of fresh fruit–just wash, slice, and lay out on wax paper & a baking sheet or silicone mat in the freezer until solid. Store chunks of fruit in tupperware or plastic bags. To make adding kale to smoothies way easier, do something similar–wash and cut up some fresh kale, let freeze in small piles or pack into an empty ice cube tray, then store once frozen.



frozen açai berries or puree

full-fat coconut milk

coconut water

frozen mixed berries


For this smoothie, I’d recommend using some frozen kale, unless you’ve got a high-powered blender that can cut up leafy greens well. Otherwise blend 1/2 can coconut milk, 2 chunks of kale, a cup of açai berries or a puree packet, a handful of frozen mixed berries, canna-oil and coconut water as needed for desired consistency.

Sambazon ™ do 4 packs of frozen açai berry puree, sweetened or unsweetened. Fresh berries are harder to find unless you’ve got a bangin’ farmer’s market or specialty shops, so hit up the frozen section on your next food trip and see what they’ve got.

image credit:

Poppyweed cake

Lemon Poppyweed Cake (or Bars)

Makes about 16 bars or 1 loaf, sliced however you please.

What You Need

-2 cups oat flour (or a blend of oat + almond, coconut, or rice flour)

-3 tbs milled flaxseed + 6 tbs non-dairy milk

-1 tsp baking powder

-2 tbs chia seeds

-3 tbs poppy seeds

-AVB (already vaped bud, if you want a boost)

-1/3 cup shredded or flaked coconut

-2 tbs powdered coconut sugar (blitz regular coconut sugar in a spice grinder)

-1/3 cup cannabutter, melted

-1/3 cup unsweetened applesauce

-1 banana

-juice from 2 lemons

-2-3 tbs lemon zest

-1 tbs orange zest

-sea salt

-coconut oil for greasing


-hand or stand mixer & bowl

-9 x 9 baking dish or small loaf pan

toppings: coconut sugar & lemon juice, frosting, cashew cream, candied lemon peel (see notes for a few how-tos)


1. Preheat an oven (it should probably be your oven) to 350ºF. Grease either a baking dish or loaf pan. In a small bowl, combine flax + milk, chia seeds, and poppy seeds, and set aside. Zest one and juice both the lemons and zest an orange, separating juice and zest. Only a little is needed, so lay out the leftover orange zest to dry & have it for future use!

2a. If using a hand mixer: In a large bowl, stir together flour, coconut, citrus zest, baking powder, coconut sugar and salt, and AVB (already vaped bud) if desired. Stir in applesauce, lemon juice, and cannabutter with a spatula, then blend in the banana and flax/chia/poppy with the hand mixer.

2b. If using a stand mixer: Add all above ingredients & blend. The ending texture should be between a batter and a dough–not too gooey, not too stiff. If it’s too stiff, add sips of water or milk until the mix is slightly sticky. Too wet, add pinches of flour until sticky.

3. Transfer dough to baking dish or loaf pan. Press it down with the spatula to remove any air bubbles, and smooth over the top. Bake uncovered for 25-30 mins, or until golden brown & the edges start to pull away. When cool, top, slice, and serve.

Optional Toptionals

Sugar & Lemon: 10 mins before cake is finished, drizzle lemon juice and sugar over the top to form a sweet, crunchy crust.

Frosting: Whip either softened canna butter (if made with coconut oil), some soy yogurt, or full-fat coconut milk with a splash of vanilla extract and powdered sugar until thick & spreadable.

Cashew Cream: Soak 1/2 cup raw unsalted cashews in hot water for 30 mins, then blend with 1 tbs vanilla extract, a pinch or two of orange zest, and a shake of salt until creamy. Chill in the fridge before use, stores up to 1 week.

Candied Lemon Peel: If you’re the type to read the whole recipe before executing, great! If not, hope you didn’t throw away the juiced lemons. Grab that unzested lemon peel and remove as much of the white pith as you can. Cut the rind into strips, then gently boil in sugar water until translucent. Toss in sugar and let dry on wax paper.

Lemon poppyseed cake is one of my most favorite baked treats, since it’s delicious as muffins, squares, or fistfuls. It’s tangy, moist, versatile, and now it can get you stoned! The combination of applesauce and banana binds and provides the perfect springy texture, poppy and chia seeds give it crunch, and the bud brings the buzz. 🙂

image credit:

gwen recipe

Wake & Bake Tater Cakes

A nutritional breakfast and an intoxicating treat rolled into one, these Wake & Bake Tater Cakes are the perfect way to start your day!

Recipe yields 12 cakes (or stones 6 people).

What You Need

  • 4 potatoes
  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 2-3 tbs non dairy milk
  • 2 tbs cannabutter
  • 1 tsp baking powder
  • 1 or 1 1/2 cups chickpea or rice flour
  • seasonings (paprika, sage, dill, thyme, salt & pepper, nutritional yeast) to taste
  • coconut oil
  • muffin or cupcake pans
  • metal pot
  • knife & cutting board


  1. Preheat oven to 350°F. Chop potatoes into small pieces and boil in salted water until soft. (Cutting the potatoes smaller reduces cooking time!)
  2. While waiting on potatoes, finely chop onion and garlic, and chop or grate carrot.
  3. Drain and mash taters with a masher or fork, and add a splash of milk. Avoid using so much liquid that the potatoes turn soupy, or too creamy. It’s best to leave in some lumps and thickness.
  4. Mix in veggies, spices, butter, baking powder, flour & yeast, and cheese if you’re using it, until gently doughy. If you’re using wheat-based flour, be careful of over-mixing, as the dough will become too tough to work.
  5. Grease muffin/cupcake tins with coconut oil. Spoon dough into the tins and bake until golden brown and crispy.

Although best served hot and fresh, these tater cakes are still absolutely delicious when eaten cold the next morning!

As a topper, you could melt more cheese, or use chopped green onions, salsa, or a dollop of barbecue sauce. My favorite way to eat these potato cakes is with a generous heap of hot sauce and a few slices of salted avocado. It’s really good fats, and a fantastic way to do a wake-and-bake breakfast, or to rejuvenate from a nasty hangover!

jammed thumbprint cookies

Jammed Thumbprint Cookies

These Jammed Thumbprint cookies are a delicious way to get your buzz on, and satisfy your sweet tooth at the same time! Makes about 16 cookies, depending on size.

What You’ll Need

  • 1 cup coconut flour
  • 1 1/2 cups coconut flakes
  • 2 tbs nut butter (don’t use peanut butter– much too crumbly)
  • 2 tbs canna-butter, melted (check out our easy canna-butter recipe here!)
  • 2 tbs maple syrup
  • 1 tsp salt
  • 1 tbs guar gum or 2 flax eggs (2 tbs flax + 6 tbs water)
  • 1/4 cup coconut oil, melted but not hot
  • vegan milk
  • toppings of your choice (jam/jelly of any flavor, nuts, chocolate chips or melted chocolate for drizzle)
  • AVB (already vaped bud)
  • cookie sheet
  • parchment paper


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper if you have it, to help the bottoms of the cookies from burning and to make for an easier clean-up.
  2. In a medium sized bowl, mix together dry ingredients. If you want to really send these cookies to space, dump in at least two spoonfuls of AVB. It also enhances the cannabis taste, but if you don’t grind it up first be prepared for a much crunchier, and more bitter cookie.
  3. Depending on which leavening agent you choose, add the guar gum into the dry mix. (With the guar gum, it’s meant to be a 2:1 ratio of flour to gum, but since coconut flour is super dry and crumbly, we’ll use a 1:1.)
  4. If you don’t have guar gum or it’s hard to find, two flax eggs will substitute a leavening just fine and will keep the cookies together. To prepare flax eggs, mix 2 tbs ground flax or flax seed + 6 tbs water in a small bowl. Let set until jellied, then add to the cookie mixture.
  5. Pour in the rest of the wet ingredients. The milk should be added gradually in small sips. After mixing thoroughly with a fork or with a stand mixer, the resulting dough should be sticky, but not wet.
  6. Form balls with the dough and place onto cookie sheet. Because these cookies won’t spread out or really change shape while baking, feel free to crowd the pan. Press thumbprints into each cookie.
  7. Spoon jam, chocolate, or other toppings into the divots, then shove the pan into the oven and cook until the butts are golden brown. I’d suggest moving your oven rack to the middle shelf, so that the tops and bottoms of the cookies bake evenly.

And voila—jammed thumbprint cookies!

A big reason I love this recipe is that basically anything can go into the mixture—oats, nuts, chocolate, coconut—and anything can go into the thumbprint. It’s really whatever you have on-hand in the kitchen. These particular cookies were made with sour cherry jelly, and a few with pecans and chocolate drizzle.

For a sweet buzz (that’s low on sugar), eat two cookies!

chewy chocolate chip cookies25

Ooey-Gooey Chewy Pot Cookies

What You Need

  • 1/2 cup canna butter, softened (click here for our canna-butter recipe!)
  • 1 cup coconut palm sugar (or 1 1/2 cup brown sugar)
  • 3 tbs milk of choice (nut, dairy, plant)
  • 2 tsp molasses
  • 2 tsp maple syrup
  • 3 tbs unsweetened apple sauce
  • 1 tbs corn starch
  • 2 tsp vanilla extract or 1 vanilla bean pod
  • 2 cups flour (wheat, rice, coconut)
  • 1 tbs baking soda
  • dash of salt
  • baking sheet
  • large mixing bowl or food processor
  • whisk
  • rubber spatula
  • metal spatula
  • optional: chocolate chips, carob chips, chopped nuts, flaked coconut, dried fruit, heaped spoonful of cocoa, cacao powder, or milled flaxseed


  1. Preheat oven to 350F. In a bowl or food processor, combine the first 8 ingredients until it resembles a brown, syrupy goo. In a separate bowl, mix together flour, salt, and baking powder. If you choose to, add in any other dry ingredients now.
  2. Add the dry mixture to the syrup and blend until thoroughly combined. The resulting dough should be thick, and slightly sticky. Add in small amounts of flour or cornstarch as needed if it’s too sticky, and dashes of milk if it’s too stiff.
  3. Fold in any remaining ingredients such as chocolate chips or nuts. Line the baking sheet with parchment paper for easier clean-up, otherwise leave it ungreased & drop spoonful-sized amounts of dough in even rows. (Or, vary the size of the cookie. A few bite-sized ones may be handy for on-the-go, or if you don’t want a massive dose.)
  4. Bake cookies for 12-15 minutes. The oil may bubble and sizzle through the dough as it cooks, but don’t be alarmed–as long as you keep an eye on them, they shouldn’t burn. Remove from the oven when the edges are golden brown and hold together when poked. Let cool a few minutes before removing cookies from the pan.

Warm and at room temperature, these will be some ooey-gooey, chewy pot cookies! When I made them the canna butter was coconut-oil based, so when they cooled the edges were perfectly crispy and the middles remained soft and chewy. The flavor of cannabis isn’t overwhelming, but definitely detectable, and I find it’s balanced well with immense amounts of chocolate.

Pro tip: Freeze half of the dough, and try making the cookies a little smaller. You might be surprised at the strength/potency, so start small and see how your edibles effect you. If you discover you could handle a bigger cookie, or decide you want to go all-out and bake a giant space rock, you’ll be glad to have the dough saved!

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weed butter 01 01

Edibles 101: How to Make Canna-Butter

Edibles (food containing psychoactive cannabinoids) are a delicious, easy, and portable method of consuming cannabis, and beg to be shared with many. The best party favor, incredibly effective for those bothered by smoking, the greatest afternoon nap you’ve ever had — edibles have the potential to satisfy anyone’s weed needs.

The ~*secret ingredient*~ in edibles is what’s generally referred to as ‘canna-butter.’ It’s made by heating cannabis together with any vegetable oil, nut butter, or dairy/non-dairy butter — anything with a high fat content for THC molecules to bond with. I choose the animal-friendly option of coconut oil, or a dairy-free alternative like Earth Balance™.

How you intend to use your ‘canna-butter’ should influence which fat you use. For baking, go for a fat with neutral flavor (like coconut). If you like more savory, I’d suggest olive oil or peanut butter, something you could add a spoonful of to pasta or a smoothie when you’re feeling frisky.

What You Need

  • butter or oil (peanut butter, cacao butter, canola, etc.)
  • 1/8 or 1/4 oz of cannabis (you don’t need to sacrifice an entire ounce, honestly, even when using low/mid-grade quality! The trick is making sure the THC has been activated enough through gentle heat. I often use saved-up ‘already vaped bud,’ or ‘AVB’, to cut time and use every last bit.)
  • sauce pan
  • whisk or rubber spatula
  • jar or tupperware for storage


  1. Grind or finely chop your cannabis. If you’re using fresh, it would be wise to toast it first. Set your oven or toaster oven to its lowest temperature and toast the weed in a little tinfoil packet until it’s dry/crumbly. (side note: Your place is going to smell HEAVENLY, but dank — if that’s a concern, turn on an extractor fan or open a window.)
  2. In the saucepan over medium heat, melt your oil or butter. Once melted, add the cannabis. The ratio of fat-to-pot should be about 2:1. You’ll want to keep the mixture simmering throughout, as boiling may burn the weed. Stirring occasionally, you should be able to see your butter turn a rich hemp green.
  3. Many will say to simmer for at least an hour, but I’ve found 20-25 minutes to be plenty of time, and plenty effective. Ultimately, it’s up to you. So, whether it’s after 20 mins or 3 hours, remove the mixture from heat and set aside to cool for a bit.
  4. Strain the mixture through a nut/cheesecloth into your chosen container. (Save the detritus to use in edibles if you don’t mind grittiness.) You can freeze your canna-butter, which I’d especially recommend if you’ve used dairy, and it should last a few months. Oils will do fine in or out of the fridge, just store it air-tight and in a dark place.

Use canna-butter in your favorite recipes as the butter/oil substitute, usually in a 1:1 ratio. If you’re not fussed with making a whole batch of cookies, spread some on toast! Either way, enjoy, be safe, and know that when ingesting edibles the effects may be stronger and last longer than what you’d find with smoking or vaping, so plan accordingly!

Image credit: nwcana.

ben jerrys releases new snack

Ben & Jerry's Releases New Snack for Stoners

Rumors have been swirling that Ben & Jerry’s ice cream is working on a new cannabis-infused product, and they have just announced that they are indeed releasing a new frozen treat… sans cannabis.
The new BRRR-ito is obviously marketed to pot smokers, however. The product is being rolled out on April 20th, sort of the unofficial “National Day of Weed.” The commercial plays upon some (rather degrading) marijuana stereotypes, depicting a crowd of droopy-eyed, brain dead stoners staring at a screen. But I must say that the BRRR-ito itself (which as you might guess is basically ice cream and chocolate wrapped up like a burrito in a waffle cone shell) does look delicious. Check it out here:

In an interview with Huff Post Live, founders Ben Cohen and Jerry Greenfield addressed the rumors of a THC-infused treat. They definitely spoke out in favor of legalization, and even seemed keen on the idea of cannabis edibles. But the decision is not up to them. The company has to answer to a board of directors, and prove that the potential profit of a weed-laced ice cream would be greater than the risks – especially when major banks and financial institutions are refusing to do business with cannabis companies.
Still, the new BRRR-ito, and the ad campaign surrounding it, shows that big name companies have their eye on the cannabis market. They can read the writing on the wall: legalization is here to stay, and there is nowhere to go but up.
Who knows what mega brand will jump on the bandwagon next, or what new pot oriented products are yet to be unveiled? But please, no more dumb stoner stereotypes! Cannabis users are more sophisticated than that, and smart companies would do well to recognize that.