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  • Writer's pictureTania Gisela


A highly medicinal guilt free vegan friendly decadent dessert.

(if you don't wish to canna infuse these deliciously chocolatey treats, you can easily omit the canna ingredients, they'll be just as tasty!)

These were created for my IG LIVE Canna Dessert Making Demo

with my moon sister, Wilnese of Wellfed Apothecary.

I hope you enjoy these as much as we enjoyed making and snacking on them!

Replay the IG LIVE here.




2 cups Vegan chocolate chips, melted (I used a 72% unsweetened dark cacao)

½ cup coconut cream

1 tbspn cannabis/hemp oil

½ cup ut butter of choice (kick it up a notch with my canna-infused hempseed butter)

¼ cup coconut sugar

1 tsp vanilla bean extract

¼ tsp sea salt or salt of choice

½ tsp cinnamom powder

½ cup chocolate chips, melted for topping (optional)


1. In a small pot combine chocolate, oil & coconut cream until fully melted & combined.

2. Take off heat and add the sugar, nut butter, vanilla extract, cinnamon and salt, mix until well combined

3. Place mixture in fridge for about 30-45 minutes - until set.

Using a small cookie scoop or a spoon, roll the mixture into an orb and place on a baking sheet lined with parchment paper. (This can get messy if mixture is not set)

4. Once finished rolling orbs place truffles in the fridge to chill for another 15-30 minutes while you prepare the melted chocolate coating (optional)

optional Melt ½ cup chocolate chips, dip truffle in chocolate, place on parchment paper, sprinkle with sea salt if desired or other toppings (pictured - chai, rose, lavender and coconut flake), once set, store these truffles in fridge in airtight container…ENJOY!

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