My love language? These cannabis-infused chocolate clusters: Doug McNish

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This might surprise you as we await more upscale restaurants infused with cannabis

Author of the article:

Doug McNish • • Plant food

Release date:

February 05, 2020 • • February 6, 2020 • • Read for 3 minutes • • Join the conversation Photo: Doug McNish Photo: Doug McNish

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Food is hitting shelves across Canada this winter, but restaurants are strictly prohibited from selling cannabis-infused food. As far as I can tell from my review of the Cannabis Act, it doesn’t specifically say that restaurants or food service providers can’t sell infused dishes, but it does create the conditions that make the idea all but impossible. Why can I cook with alcohol but my hands are tied when it comes to cannabis?

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Also, to sell pre-made, packaged food, you must have a federal license and the product cannot be refrigerated or frozen. It must be stable in storage and delivered in child-proof packaging. It must also be extensively labeled with a health warning, nutrition label, and information on effectiveness. Basically, the rules completely exclude restaurants to demonstrate the power of this amazing plant.


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Some entrepreneurs across Canada are doing their best to circumvent the rules by hosting cannabis-friendly dining events on private property with special permission, or encouraging BYOB attendees – or, if you will, bring experience that You can do it yourself.

To me, it’s ridiculous and unfair that grocery companies should be excluded from Canada’s lucrative new cannabis market when alcohol is so widely available in trade and socially acceptable. If an adult can go to a restaurant or bar and order an alcoholic drink with their meal, why can’t they go to the same place and order an infused salad or dessert?

Hopefully one day the government will make an exception for restaurants so Canadian customers and business owners can take this opportunity to become the world leader in the recreational cannabis and tourism market.

In the meantime, here is my recipe for my special superfood for Valentine’s Day: Infused Chocolate Clusters. Try these out and stay happy and relaxed with your loved ones on this special day!

Chocolate superfood clusters enriched with cannabis

  • Small baking sheet lined with parchment paper
  • Food processor


  • 1/2 cup melted coconut oil
  • 1/2 cup of raw agave nectar
  • 2 tablespoons of cold water
  • 1 cup of raw cocoa powder

Method: In a blender, combine infused coconut oil, agave, and cold water. Stir high on smooth. Add cocoa powder and mix until smooth and shiny. You may need to stop the machine and scrape the sides with a rubber spatula. Pour the mixture into a deep mixing bowl and set aside.


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Crunch stuff

  • 1 cup desiccated coconut, divided
  • 1/2 cup raw almonds
  • 2 tablespoons of mulberries
  • 2 tablespoons of goji berries
  • 1 teaspoon of chia seeds
  • 2 teaspoons of vanilla extract
  • 1/8 teaspoon fine sea salt

Method: In a food processor with a metal blade, process 1/2 cup of coconut, almonds, mulberries, goji berries, chia seeds, vanilla and salt until they decompose and there are no large pieces left. Add the mixture, along with the remaining 1/2 cup desiccated coconut, to a bowl of raw chocolate sauce and stir to process all of the ingredients well.

Put your clusters together

Using two spoons, drop pieces about a tablespoon in size onto the prepared baking sheet. Freeze for an hour or until hard and crispy. Serve immediately or refrigerate for up to two weeks.

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