(45 calories each)
My wife and I wanted something convenient after supper so that we wouldn't have to go out in a snowstorm to vape. Turns out these are equally delicious in the summer ;)
Since you're making canna-oil it's best to find a good value weed with high THC and a low price. The strength of the weed you work with is going to dictate how strong these are. If I did the math right, we usually end up with about ~6-8mg of THC per piece when we start with 20-25% THC weed. I'd encourage you to work with a THC calculator to get an estimate for the ingredients you're working with and to tailor the dosage to what you want.
1. Decarb the weed.
a. Chop it with a knife (keep the pieces large enough for your strainer to work) b. Place in a mason jar c. Cover the mason jar with aluminum foil d. Screw on the mason jar lid ring to make a seal e. Place in pre-heated oven at 120°C for 30 min f. Remove and let cool for a few (20) minutes before opening
2. Sous weed
a. Add 100g of coconut oil and 7.5 g of lecithin to the mason jar b. Place in your 85°C water bath or oven (if it can be set to that temp) for 3 to 4 hours c. Strain through cheese cloth into another mason jar d. Let it drain 3-5 min
a. Add all of the ingredients except the canna-oil into a mason jar b. Boil some water on the stove and turn it off (you're making another water bath) c. Place the mason jar in boiling water and stir the ingredients d. Add your canna-oil and mix thoroughly!
4. Pour into your chocolate tray(s) and place in the freezer