Posted August 3, 2018 by Jana Hepbun

Canna Chocolate Peanut Butter Protein Bars

Read our DISCLAIMER

The size of bars you cut will depend on how strong your canna butter is and how potent you want your protein bars to be. Feel free to experiment, using this recipe as a base. Try replacing the peanut butter with almond butter or switch the chocolate chips with nuts or raisins. Although we used vanilla whey protein powder, many flavours will work (peanut butter or chocolate to name a few) and you can substitute other types of protein powders instead of using whey to suit your dietary needs.

Ingredients

1 cup oats (or oat flour)
2 tablespoons peanut butter (smooth or chunky)
2 tablespoons melted canna butter (see recipe below)
3 tablespoons honey
1 cup vanilla whey protein powder
1-2 tablespoons water
4 tablespoons chocolate chips (optional)

Directions

1. Using a microwave and microwave safe bowl or double boiler, melt the peanut butter, honey and canna butter together. Stir.

2. Stir in protein powder, oats and chocolate chips until well combined. If your mixture is too dry (usually depending on the consistency of your chosen nut butter), add in 1 tablespoon of water at a time and stir well.

3. Using parchment paper to prevent the mixture from sticking to your hands, press the protein bar mixture into a baking sheet or brownie pan, covered with a layer of parchment paper and sprayed with a nonstick spray.

4. Refrigerate until firm and then cut into bars.

 

CANNA BUTTER

Ingredients

1 cup butter (salted or unsalted)
½ ounce dried cannabis

Directions

1. Decarboxylate your cannabis (to release the active THC) by grinding it and then spreading the cannabis onto a baking sheet evenly. Bake at 220-240 degrees Fahrenheit (104-116 degrees Celsius) for 30-45 minutes. This can be done ahead of time.

2. Add the butter to a saucepan and very carefully melt on low heat, slowly and gently simmering the butter. If overheated the butter will blacken and burn.

3. Add the cannabis and simmer gently for at least 30 minutes and up to an hour, or until the butter turns green and the top of the mixture turns from watery to glossy and thick.

4. Carefully strain your butter mixture using a cheesecloth or fine mesh sieve.

5. Chill the canna butter in the fridge until solid, storing it in an airtight container that’s clearly marked.

 

DISCLAIMER 

Dosing remains highly individualized and varies according to your symptoms and strength of the cannabis strain being used. As a general rule, maintain easily understood ratios between amounts of cannabis and butter or oil being infused. If your infused oil or butter is particularly strong, consider using only half infused and half non-infused, or whatever ratio works best for your specific needs. It’s incredibly important to keep your edibles out of reach of children or anyone else in your household who should not be using them. Make sure your edibles are properly marked and stashed safely away.

It is important to remember to always “start low and go slow.” 

Determining your optimal dose requires careful consideration and guidance from a healthcare professional. It is best to consult with your healthcare provider in order to determine your individual dose.

 

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