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5 mg/ squareEasy

Freezer-Set Cocoa Peanut Butter Squares

Baked Elf Chef
House Kitchen
Adapted from Chocolate Peanut Butter Freezer Fudge (4 Ingredients!) (Minimalist Baker) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Ingredients · 16 squares · 80 mg total

1 cup packed pitted dates (about 20 medjool, measured after pitting)1 cup creamy salted peanut butter (ideally just peanuts + salt)½ cup unsweetened cacao or cocoa powder¼ cup (60 ml) infused coconut oil, gently melted — carrying 80 mg THC for the whole batch2–4 tablespoons plain coconut oil, melted, only if the mixture is dryOptional: 2 tablespoons chopped roasted salted peanuts and/or cacao nibsFlaky salt, to finish
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Freezer-Set Cocoa Peanut Butter SquaresILLUSTRATION

Steps

  1. Line an 8×8-inch pan with parchment, letting the paper run up two sides so you can lift the slab out later. Press the paper flat into the corners — square edges make square servings.
  2. Melt the infused coconut oil in a small bowl set over warm (not simmering) water, or in short 10-second microwave bursts, using the lowest heat that turns it liquid. It only needs to be pourable. Set it aside off the heat.
  3. Blitz the dates in a food processor until they form a smooth paste that balls up around the blade.
  4. Add the peanut butter and pulse to combine, then add the cacao powder and pulse again until the mixture looks uniform.
  5. With the machine running low, pour in all of the melted infused coconut oil and process until you have a thick, fudgy paste. Scrape the bowl and sides thoroughly and pulse once more — even distribution here is what keeps every square honest. Add plain coconut oil a tablespoon at a time only if it still looks dry or crumbly.
  6. Scrape every bit into the lined pan and smooth it flat with an offset spatula or the back of a spoon, pushing right into the corners so the slab is an even thickness. Scatter peanuts, cacao nibs and flaky salt over the top and press them in lightly.
  7. Freeze until firm to the touch, about 20–30 minutes.
  8. Lift the slab out by the parchment. Trim a thin sliver off all four edges so the block is a true square, then cut 4 even columns and 4 even rows for 16 squares. For a precision check, weigh the trimmed slab first and divide by 16 — each square should land within a few grams of that number; re-cut if they don't.
  9. Label the container (and any square you send home with someone) with the date, the batch total of 80 mg THC, 5 mg THC per square, and 21+ only. Start with one square and give it two hours before deciding anything.