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mint dark chocolate fudge recipe

Many people have a story about those infamous weed brownies they tried back in college. Maybe you got a little stoned, or maybe they had actual pieces of weed in them! Well, we’ve come a long way in the world of culinary cannabis, and our mint dark chocolate fudge is a prime example. These are infused with Escape Artists mint tincture, allowing you to easily control and measure doses. Want to eat a whole brownie? No problem—this recipe yields 1mg CBD and 0.5mg THC per serving, so you can enjoy a low dose. Prefer something a little more potent? Double or triple the dose to get your desired results. 

what you’ll need:

yield: 40 pieces of fudge at approximately 1mg CBD and 0.5mg THC each

  • 1/2 cup full-fat coconut milk
  • 3/4 cup coconut sugar
  • 8 ounces coconut sugar-sweetened dark chocolate chunks
  • 1/4 cup raw cashew butter
  • 1 teaspoon mint flavor
  • 6 mL Escape Artists mint tincture*
  • 2 tablespoons cacao powder
  • 2 tablespoons coconut flour
  • 1/2 teaspoon fine sea salt
  • Cacao nibs
  • Sea salt flakes

note: You can double the tincture if a larger dose is desired, but note that the texture of the fudge will slightly change.

Escape Artists mint dark chocolate fudge recipe

how to make mint dark chocolate fudge

step 1

Line a 6 ½ x 9 ½ inch baking sheet (or pan of similar size) with parchment paper and set aside.

step 2

Combine the coconut milk and sugar in a small saucepan over medium heat. Bring the mixture to a simmer, then cook for 4-5 minutes, or just until the sugar has dissolved. 

step 3

Remove the pan from heat and add the chocolate. Stir briefly, then let the mixture sit for approximately 10 minutes to give the chocolate some time to melt. 

step 4

Once the chocolate has melted, add the cashew butter, mint flavor, and tincture. Then, sift in the cacao powder, coconut flour, and salt. 

step 5

Stir to combine, then pour the mixture into the prepared pan; spread with the back of a spoon to level. Top with cacao nibs (crush some of them if you prefer smaller bits, as pictured) and sea salt flakes.

step 6

Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 24 hours. The 24-hour chill time is crucial if you plan on keeping the fudge at room temperature for an extended period of time.

step 7

When you’re ready to slice the fudge, make sure you use a sharp knife. Cut into 40 pieces (5×8). The fudge will keep in the refrigerator for up to one week or in the freezer indefinitely.

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