Cannabis infused Chocolate and Raspberry fat bombs
Net Carbs: 2.4g
-Using Concentrate infused coconut oil w/ 80% THCA = 800mg per 1 concentrate gram. 48 teaspoons in 1 cup.
-48 full teaspoons @ 16.6mg THC each or 96 half-teaspoons @ 8.3mg THC each
1/2 cup Cannabis coconut oil
2 ounces un-sweetened cacao chocolate
1/2 cup frozen raspberries
1/4 cup powdered erythritol sweetener (like Swerve)
-Line a 6-cup muffin pan with paper liners. Or use a silicone muffin pan.
-Grind the frozen raspberries in a food processor, blender, or a coffee grinder.
-Heat the coconut oil and cacao butter in a double boiler over medium-low heat until completely melted.
-Add the raspberries and sweetener to the double boiler. Stir raspberries are mixed and the sweetener is dissolved.
-Divide the mixture among 6 muffin cups. The raspberry powder will sink to the bottom — don’t worry. Just keep the mixture stirred as you pour them into each mold so each one has some of the raspberry powder.
-Freeze for ~3 hours, until raspberry layer is frozen.