These spring chocolates are not only delicious, but they are also incredibly easy to make and can be customized to your liking by simply changing up the add-ins and type of chocolate used. While dark chocolate is the healthier option, as it contains properties that can lower blood pressure and fight disease, milk chocolate lovers need not worry as these treats taste great with either type of chocolate.
One thing to keep in mind when using coconut oil in candies is that they need to be kept cool in the refrigerator before serving, otherwise they may become too soft. As for the infusion, I personally enjoy a hint of weed flavor in my medicated chocolates, but for those who prefer a more subtle taste, a simple addition such as a teaspoon of almond extract or instant espresso can easily mask the flavor. For this particular batch, I used the hybrid strain Headband, known for its powerful effects. It provided me with an uplifting high and plenty of energy to tackle some much-needed household tasks.
This recipe makes about 24 mini cups, but feel free to adjust the amounts to your liking. If you’re making these for a party, you can vary the amounts so that each person can eat a whole cup and choose their desired dose. Before the chocolate sets, sprinkle some confetti sprinkles on top for a fun and festive touch. Then, place the cups in the fridge to chill.
Now, we want to hear from you! What types of edibles would you like to learn how to make? Let us know in the comments below.
