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Best Paleo Pot Brownies [Gluten-Free, Dairy-Free]

Hey, lovelies.

Mandy here. So, a few days ago I received a message from a woman I went to high school with. She knows I’m into healthy cooking but only recently learned Aaron and I are a bit infatuated with marijuana. Her request? Figure out a healthy pot brownie recipe she could make for her friend.

While I’m still developing a vegan pot brownie recipe (I need to make more cannabutter or cannabis-coconut oil), this paleo, grain-free version is a WINNER.

When I say that, I’m not bluffing. I gave the whole batch to Aaron, who took it to work and shared them with his co-workers after their shifts (he works at Reef Dispensary, so they were beyond cool with it). While I did not expect him to share them with the HR staff and the managers, it turned out alright. In fact, it turned out more than alright.

Everyone. Loved. Them.

Specifically, they commented that the brownies were incredibly moist. Fortunately, they weren’t too strong, either.




A quick note:

The cannabis coconut oil I made was quite potent (1/2 tsp = 24 mg of THC). I used 1 1/2 Tbsp total (3 tsp in each Tbsp, so ~5 tsp total), which equated to approximately 120 mg. There were 12 brownies, which means each had about 10 mg (average dose) of THC. This is what you will have to aim for.

If your cannabis coconut oil is less potent than mine, substitute more of it for regular coconut oil. Vice versa, if it is more potent, maybe use less (depending on how strong you want them).

Onward!

Best Paleo Pot Brownies [Gluten-Free, Dairy-Free]

Serving Size: 12-14

Preparation Time: 15 minutes + 35 minutes bake time

Ingredients:

  • 1/4 cup natural, unsalted creamy almond butter
  • 1/4 cup + 2 Tbsp raw cane sugar
  • 1/3 cup raw honey
  • 1 1/2 Tbsp (melted) infused cannabis coconut oil* (see note above)
  • 1/8 cup melted coconut oil
  • 3/4 cup unsweetened raw cacao powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan sea salt
  • 2 organic eggs (vegan version: 2 Tbsp ground flax + 6 tbsp water, whisked and allowed to thicken for 15 minutes)
  • 1/2 cup finely ground, blanched almond flour
  • Optional: 1/2 cup vegan chocolate chips

Directions:

  1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together almond butter, coconut sugar, raw honey and coconut oil (both types). Whisk until it resembles caramel.
  3. Add raw cacao powder in ¼ cup increments, whisking until well mixed and thick like frosting. Scrape down the sides of the bowl as necessary. Whisk in vanilla, salt and flax eggs (or real eggs), until well incorporated. Using a rubber spatula, fold in the almond flour until you get the consistency of soft dough or very thick batter, and no flour patches remain.
  4. Optional: Fold in chocolate chips. Pour batter into the pan. Using the rubber spatula, smooth batter into an even layer.
  5. Bake for 28-36 mins. Let cool for 1-2 hours, or until completely cool. Slice into 12-14 brownies and enjoy!

Tips:

  • When consuming edibles, remember — you can ALWAYS consume more. Start slow, wait a few hours (as the THC is converted in the body and is absorbed by the liver) and then eat more if desired.




Paleo brownie recipe source.

Images via Beaming BakerJay’s Baking Me CrazyConfessions of a Confectionista

Aaron and Mandy

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