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Cannabis-Infused Chocolate Cake Bars

Prep Time10 mins
Cook Time25 mins
Chill Time20 mins
Total Time55 mins
Course: Dessert
Keyword: dairy-free, gluten-free, paleo
Servings: 12


  • 8x8 pan
  • Parchment paper
  • Mixing bowls
  • Whisk


For the cake

  • ¼ cup avocado oil or coconut oil
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 3 eggs
  • 5 tbsp milk of choice
  • cup almond flour
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • cup cocoa powder (packed, then sifted)
  • 3 tbsp coconut sugar
  • 1 tsp baking soda
  • ½ tsp sea salt

For the frosting

  • 10 Pantry Cannabis Keto Bites
  • 5 oz dark chocolate
  • cup coconut butter
  • cup freeze-dried strawberries


  • Preheat oven to 350℉ and line an 8x8 pan with parchment paper. In a bowl, whisk oil, maple syrup, vanilla, eggs, and milk.
  • In a separate bowl, whisk together flours, cocoa powder, coconut sugar, baking soda, and salt.
  • Combine wet and dry ingredients. Transfer to pan. Bake for 20-25 minutes, or until a toothpick comes out with just a few crumbs. Let cool on a cooling rack for 10 minutes, then transfer to the fridge to cool completely.
  • Place Pantry keto bites, dark chocolate, and coconut butter in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until chocolate is fully melted. Let cool slightly.
  • Pour chocolate mixture onto fully cooled cake. Top with freeze dried strawberries. Transfer to the fridge to chill for 10-15 minutes, or until chocolate is just set. Slice cake bars and enjoy, or store in the fridge and let come to room temperature a few minutes before enjoying.