Nanaimo Bars are a famously Canadian confection and while it’s hard to improve upon the iconic dessert, this recipe by Cody Lindsay of The Wellness Soldier takes the cherished treat to the next level.

The addition of home-made cannabutter adds to the trifecta of delightful flavours and textures comprising a coconut crumb base, layered with whipped custard icing and blanketed with rich chocolate.

Cannabis-Infused Nanaimo Bars

Start to finish: 45 minutes
Yield: 12 bars

Ingredients

Base Layer

• 125 ml cannabutter, unsalted
• 60 ml sugar
• 75 ml cocoa powder
• 1 egg, beaten
• 300 ml graham crumbs
• 125 ml almonds, finely chopped
• 250 ml coconut, shredded

Custard Layer

• 125 ml butter, unsalted
• 60 ml heavy cream
• 30 ml vanilla custard powder
• 2 cups icing sugar

Third Layer

• 4 oz semi-sweet chocolate
• 30 ml butter, unsalted

Directions:

Base Layer

1. Preheat oven to 350 degrees F
2. Melt cannabis butter slowly in a double boiler or microwave, set aside
3. Add all remaining ingredients to a mixing bowl
4. Pour melted butter on top and mix until well incorporated
5. Press mixture into an 8″ x 8″ pan
6. Bake in preheated oven for 10-12 minutes
7. Remove and allow to fully cool

Custard Layer

1. In a mixing bowl, cream together the butter, cream, custard powder, and icing sugar until well incorporated and airy
2. Spread evenly over base layer

Third Layer

1. Melt chocolate and butter over low heat
2. Allow to cool slightly
3. Once chocolate has cooled, but still liquid, pour over custard layer
4. Refrigerate until chocolate has hardened

Note: Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. 

Check out The Wellness Soldier for more recipes and to learn about the science behind cooking with cannabis.