Coffee & Coconut Canna-Bites

These sweet, no-bake, intoxicating treats take minutes to throw together, are filled with good-for-you ingredients, and make for awesome openers to an evening filled with laughter and dazed conversations.

Canna Recipes | Vegan


1 cup old fashioned oats

¼ cup flax seeds

½ cup shelled pistachios

1 tsp espresso powder

2 tsp unsweetened cocoa powder

Pinch of salt

½ tsp pure vanilla extract

5 tbsp unsweetened peanut butter

4 tbsp cannabis-infused coconut oil

¼ cup grade A maple syrup


  1. Add the oats and flax seeds to a high-speed food processor and process on high speed until it becomes a powder
  2. Add all the remaining ingredients but the pistachios and process on high speed until the mixture reaches a cookie dough consistency
  3. Cover and place the mixture to harden in the fridge for 30 minutes
  4. Meanwhile, process the pistachios until you reach a grainy (but not powdery) consistency. Spread the processed pistachios on a large flat plate
  5. Once chilled scoop out a tablespoon size portion of the mixture and, using wet hands, roll into a ball
  6. Roll each ball in the crushed pistachios and coat generously.
  7. Store in the fridge for up to 10 days or in the freezer for up to 3 months


Potency: If you’re using a 15% THC strain, this recipe yields approximately 7.5mg of THC per serving. See how to calculate potency