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CBD-Infused Vegan Caramels

CBD-Infused Vegan Caramels

by Kimberly Dematos

Introducing a seriously delicious treat with amazing medicinal benefits, thanks to the powerful healer—cannabidiol—otherwise known as CBD—oil. CBD is the major non-psychoactive component of cannabis sativa, meaning it's not the part of the plant that gets you stoned. CBD oil helps to reduce inflammation, decrease joint pain, relieves anxiety and can support the GI health. For those of you who are not vegan, add your favourite collagen powder which will increase the anti-inflammatory benefits.

CBD-Infused Vegan Caramels


  • 1/3 cup raw cashews (soaked overnight in water)
  • 2 tbsp raw, smooth cashew butter
  • 10 pitted and halved Medjool dates
  • 2 tbsp maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/3 cup coconut butter, melted
  • 1–2 scoops (5-10grams) collagen powder (optional) 
  • 0.05 –0.1 ml of CBD oil (I used Phoenix Tears by Miss Envy)
  • 1 cup vegan chocolate 
  • 1 tsp coconut oil 
  • Himalayan salt, to garnish

Add pre-soaked cashews to a food processor, blend until smooth. Add cashew butter, dates, maple syrup, vanilla extract, coconut butter, protein powder, CBD oil and salt. Blend until all ingredients are incorporated; the mixture will be a little oily.

Mold mixture into small squares using your hands or press into a silicone mold. Place on cookie sheet and freeze for three hours. Place chocolate and coconut oil into a heatproof bowl. Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. It’s important to heat the chocolate slowly to prevent burning. Dip each square into the melted chocolate until evenly covered.  Return to cookie sheet. Sprinkle with Himalayan salt. Refrigerate for one hour—now enjoy!

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