Home Recipes
Infused chocolate almond bark

Infused chocolate almond bark

Rating (11)

Thanks for your feedback!



4-6 servings

Prep Time

20 minutes

Cook Time

not applicable



Table of contents

Special Equipment: saucepan, steel bowl, silicone pad, or parchment paper-lined baking sheet.

It’s chocolate and it’s infused with cannabis, what could be better? Only that it’s quick, vegan, easy to make, and requires no time in the oven! 

Why make edibles?

Admittedly, edibles aren’t the fastest way to consume cannabis. It takes longer to make them than pack a bowl, and it takes longer to kick in. So why bother? 

Save this recipe to your inbox

For people who can’t smoke or don’t like to, edibles are a discreet and easy way to dose cannabis. Edibles are a great option for medical patients, elderly patients, and anyone else who simply doesn’t want to light up.

But even if you’re a die-hard fan of joints, edibles are still worth considering. Not only are they a fun way to change up your consumption routine and give your lungs a break, they’re also incredibly versatile. With cannabutter or cannaoil on hand, the list of edibles you can whip is virtually endless. 

Common mistakes with edibles 

  • Having too much at once. Edibles take up to 90 minutes to kick in and several hours to peak, so it’s important you don’t have too much at once. Because of the delayed onset, some people think they just need to eat more and it will kick in faster – but that’s not the case. Start low and go slow. If you don’t feel anything after 2 – 3 hours, then you can consider an additional small piece. 
  • Skipping decarboxylation. When making cannabutter or oil, it can be tempting to skip decarbing the weed in the oven to save time – but you’d also be missing out. Decarboxylation is the crucial step to make potent edibles that actually get you high – not just taste like cannabis. 

The importance of decarboxylation 

So why is decarboxylation so key to making good edibles? It comes down to the cannabinoids

Despite a common misconception, in herbal cannabis, THC and CBD are hardly present at all. Instead, you’ll find an abundance of their chemical precursors, THCa and CBDa. These acidic cannabinoids are still active in the body and may have beneficial effects even if they won’t get you high. 

During the process of decarboxylation, THCa is converted into THC, which is the cannabinoid you want. Decarboxylation is usually a heat-driven process, so it requires a lighter or time in the oven. 

How to dose edibles 

The golden rule of consuming edibles is simple – start low and go slow. As mentioned, edibles can take some time to kick in; up to 90 minutes to start feeling the effects. Edibles are also a longer-lasting experience than smoking, with peak high coming in around hour 3, and the entire experience lasting between 6 – 12 hours. 
All this is to say, if you have too much at the start, you could be in for a rough ride. Since homemade edibles can be hard to measure, start with a small piece of the almond bark and wait a few hours. See how you feel, and if you’re looking for more symptom relief, or a particularly intense experience, then have more.


Adjust Servings:
  • 3 tbsp

    sliced almonds

  • 6 oz

    semi-sweet chocolate, cut into small pieces (see tips)

  • 2 tbsp

    almond butter

  • 0.5 tbsp

    cannabis butter, oil, or isolate

  • 0.25 tbsp

    sea salt

  • 45 ml

    sliced almonds

  • 165 g

    semi-sweet chocolate, cut into small pieces (see tips)

  • 30 ml

    almond butter

  • 2 ml

    cannabis butter, oil, or isolate

  • 1 ml

    sea salt


  1. Warm a sauté pan over medium heat. Add almonds and, stirring often, cook until golden brown and aromatic, about five minutes. Transfer to a bowl and set aside to cool.
  2. Fill a saucepan halfway with water and place the bowl on top to create a double boiler. Add chocolate, almond butter, and cannabis and cook until melted, about ten minutes. Using a heat-proof spatula or wooden spoon, stir to combine. 
  3. Transfer chocolate mixture to a lined baking sheet and spread into an even layer, about ⅛ inch thick. Evenly spread toasted almonds onto the chocolate and season with salt. 
  4. Cool to room temperature and transfer to the refrigerator and cool until firm, about one hour.
  5. Remove from the refrigerator and enjoy immediately or store in the refrigerator for up to two weeks.

Chef’s tip

Chocolate chips or chunks work perfectly in this recipe. 

The Cannigma is reader-supported. If you buy from one of the links in this article, including via the Amazon associate program, we may earn a commission (at no extra cost to you).

Leave a Reply

Your email address will not be published.