3 Vegan-friendly THC edibles dessert recipes

Published May 29, 2019 01:40 p.m. ET
Credit: AnnaPustynnikova

Whether you are just learning how to make edibles or are long experienced and looking for something new and exciting, these three vegan-friendly cannabis-infused recipes are foolproof and so delicious you will want to make them all the time. Just be careful not to overindulge. These are THC edibles use cannabis infused coconut oil in substantial amounts and are meant for more experienced consumers. If you prefer CBD edibles, then all you must do is use CBD infused oil instead. The results will remain spectacular, and the sought aftereffects can be achieved either way.

1. Vegan cannabis-infused tiffin

Tiffin is a light snack, and the name translates directly into a small or light sized meal for a reason. Not only will these THC edibles hit that sweet tooth craving, but they are also full of healthy ingredients which are perfect for providing an additional boost of energy.


  • 200 grams of chocolate (any kind)
  • 75 grams of cannabis-infused coconut oil
  • 1 teaspoon of cannabis-infused oil
  • 2 tablespoons of corn syrup
  • 200 grams of ginger nut
  • 75 grams of cranberries (dried)
  • 50 grams of pistachios (shelled and toasted)


  • 1 brownie baking pan
  • 1 small glass bowl
  • 1 large bowl
  • 1 large spoon
  • 1 spatula
  • microwave
  • parchment paper


  1. Use one teaspoon of cannabis-infused coconut oil to lightly oil a brownie baking pan.
  2. Add the chocolate along with the rest of the cannabis infused coconut oil to a small glass bowl, and microwave them in 30-second intervals until melted.
  3. Prepare the hard ingredients, including the pistachios, cranberries, and gingernuts by breaking them into pieces, and mixing them in a larger mixing bowl.
  4. Dump the combined ingredients into the brownie baking pan, and then slowly drizzle the melted chocolate mixture over top of the crumble.
  5. Mix the contents of the brownie pan well with a spoon, and use a spatula to press the ingredients down, which will provide a smooth and flat surface.
  6. Refrigerate the elements for 3 hours before cutting the block into approximately 20 squares to serve.

2. Vegan no bake cannabis-infused lemon cheesecake

This is one of the richest THC edibles I have ever created, and the most enjoyed by my guests who are always asking when the next one will be on its way. If you are craving something tangy and sweet, this mouthwatering cheesecake will hit the spot, and provide a deep sense of euphoria for several hours.

Credit: Rawpixel

Topping ingredients

  • 300 grams of cashews
  • 2 1/2 tablespoons of agave syrup
  • 50 grams of cannabis-infused coconut oil
  • 1/2 cup of almond milk (150ml)
  • 2 lemons

Base ingredients

  • 30 grams of cannabis-infused coconut oil ( plus 1 teaspoon for greasing)
  • 100 grams of soft date (pitted)
  • 100 grams of almonds (blanched)


  • 1 lemon juicer (electric or manual)
  • 1 large bowl
  • 1 food processor
  • 1 pie baking pan
  • 1 large spoon


  1. Put all the cashews into a bowl and pour boiling water over them until they are completely submerged.
  2. Soak the cashews for one full hour.
  3. Add all the base layer of ingredients into a food processor, and blend on high for 1-2 minutes.
  4. Use the extra cannaoil to grease the pie pan.
  5. Pour the base ingredients into the pie pan and press the mixture down to remove any air bubbles.
  6. Refrigerate the base layer for one hour to set.
  7. Drain the water from the bowl of cashews and wash out the food processor.
  8. Now pour all of the topping layer ingredients into the food processor and combine them on high for 1 minute.
  9. Juice the lemons and add the juice to the food processor before turning it on high for another 1 minute.
  10. Scoop the topping layer ingredients onto the firmed base and plane the whole thing in the fridge for two full hours before serving.

3. Vegan cannabis-infused sticky toffee pear pudding

It's hard to find a vegan-friendly sticky toffee recipe that lives up to the traditional one most of us grew up with, but this one hits that nail on the head. The texture is exactly like you'd remember with much more health-conscious ingredients. Much like the others, this THC edibles recipe is potent and should be enjoyed in small portions.

Credit: Adam Sargent

Topping ingredients

  • 600 milliliters of water
  • 8 small pears
  • 200 grams of caster sugar (golden)
  • 2 sticks of cinnamon
  • 5 cloves
  • 1-star anise
  • 1 lemon
  • 1 orange

Sponge cake ingredients

  • 250 grams of dates (pitted)
  • 2 tablespoons of linseeds
  • 1 1/4 cups of almond milk (unsweetened)
  • 3/4 cup of cannabis-infused coconut oil
  • 150 grams of muscovado sugar
    -200 grams of flour (self-rising)
  • 1 teaspoon of ground mixed spice
  • 1 teaspoon of bicarbonate of soda
  • 1 juicer


  • 1 potato peeler
  • 1 melon baller
  • 1 paring knife
  • 1 brownie baking pan
  • 1 pot
  • 1 frying pan and lid
  • 1 small saucepan
  • 2 large spoons
  • 1 food processor
  • 1 large mixing bowl


  1. Peel all the pears and cut the bases off so that they stand up well.
  2. Use the melon ball maker to remove the pit of the pears. Be sure all the seeds are removed and disposed of.
  3. Juice both the lemon and the orange.
  4. Add the juice, sugar, anise, cinnamon, cloves, and water to a frying pan, and set the burner to medium heat.
  5. Bring the ingredients to a gentle simmer until all the sugar has dissolved.
  6. Place the pear pieces into the liquid mixture and cover the pan with a lid.
  7. Slowly cook the ingredients together for 15 minutes, or until the pears have softened.
  8. Once the topping has finished, you can remove it from the burner to cool as you prepare the sponge layer.
  9. Add the linseeds and dates to a small saucepan along with almond milk.
  10. Simmer the ingredients for three full minutes.
  11. Once the dates have cooked, the mixture can be poured into a food processor along and blend them on high until smooth.
  12. pour the cannabis infused coconut oil into the food processor along with the preblended ingredients and mix the contents on high for another minute.
  13. Preheat an oven to 180 Celsius.
  14. Grease the baking pan.
  15. Add all the dry ingredients to a mixing bowl and mix them until there are no lumps or clumps.
  16. Pour the liquid mixture into the dry ingredients with a folding motion.
  17. Place the pears evenly across the baking pan and pour the dough around the pears. Do not add the pear water, as you will need it for the next step.
  18. Bake the cake for 40 minutes, or until a toothpick can be inserted in the middle and come out clean, then set it aside to cool.
  19. Bring the pear water to a boil until it thickens and resembles a delicious golden syrup.
  20. Pour the fresh syrup overtop of the sponge cake and serve immediately after cutting it into at least eight squares.
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