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Cooking With CBD: Vegan CBD-Infused Dark Chocolate Peanut Butter Pop-Tarts

Updated on July 26, 2019 by Marty Burman

Cooking With CBD: Vegan CBD-Infused Dark Chocolate Peanut Butter Pop-Tarts

By Marty Burman

See Burman’s Health Shop is proud to partner with Vegan Chef Sherimane of NaturallySweet Desserts and Night Owl Vegan. Her recipe for vegan CBD-infused Dark Chocolate Peanut Butter Pop-Tarts is soo delicious (and healthy) – you can’t even tell it is vegan!

Visit Sherimane’s site to learn more about creative ways to cook with CBD and make healthy and delicious desserts.www.naturallysweetdesserts.com or follow her @sweetzbaker on Instagram.

COOKING WITH CBD FLOWER

Vegan CBD Infused Dark Chocolate Peanut Butter Pop Tart

Created by Vegan Chef Sherimane of NaturallySweet Desserts & Night Owl Vegan


Peanut Butter Filling

1 cup creamy peanut butter

2 tablespoons Earth Balance (vegan butter)

2 tablespoons confectioners sugar

1 teaspoons vanilla bean paste

 

Pastry Dough

3 ½ cups flour

3 tablespoons unsweetened 100% cocoa powder

1 tablespoon turbinado sugar (blended to a fine powder in the food processor)

1/2 teaspoon salt

1 1/2 tablespoons sticks of cold Earth Balance cut into (12) 1/2 inch pieces

1/2 cup  ice cold water

CBD Infused Dark Chocolate Frosting & Peanut butter drizzle

2 cups confectioners sugar

2 teaspoons vanilla bean paste

2 tablespoons 100% cocoa powder

3-6 tablespoons water

2 ounces dark chocolate melted

2 teaspoons CBD infused grapeseed oil

1/4 cup creamy peanut butter, warmed

Pink himalayan salt or turbinado sugar for sprinkling

Instructions:

  1. Line 2 baking sheets with parchment paper.
  2. To make the peanut butter fudge filling, beat together the peanut butter, 2 tablespoons butter, confectioners sugar and vanilla bean paste in a mixing bowl until smooth and creamy. Set aside.
  3. In a large mixing bowl, combine the flour, cocoa powder, sugar and salt. Add chunks of the butter and mix with a pastry blender or your fingers until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms. Place the dough in between two large sheets of parchment paper or onto a lightly floured surface. Then roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of the peanut butter filling on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles. Cover the baking sheets and place in the fridge for 30 minutes to 1 hour.
  4. Preheat the oven to 400 degrees F.
  5. Bake the pop-tarts for 10 to 12 minutes. Cool completely before frosting.
  6. While the pop-tarts cool make the frosting. In the bowl of stand mixer, mix the powdered sugar, vanilla bean paste, cocoa powder and 3 tablespoons water until combined. Stir in the melted chocolate and 1 teaspoon CBD infused grapeseed oil. If your frosting seems too thick, add water to thin.
  7. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Allow frosting to harden 10 minutes, Add 1 teaspoon CBD infused grapeseed oil to the warmed peanut butter, add to a pastry bag, cut of the end of the pastry bag, add the infused peanut butter and drizzle ontop of the cooled pop tart. Sprinkle with pink himalyian salt or turbinado sugar. Place on a baking sheet and allow the tart to harden uncovered, about 2 hours. Store in a sealed container for up to 1 week.

 CDB flower supplied by EndoCure, Cascade strain. Available at Burman’s Health Shop & CBD Store in Brookhaven, PA. For more information on product, please visit www.burmanshealthshop.com.

Disclaimer:
The statements made regarding these products have not been evaluated by the Food and Drug Administration. The efficacy of these products has not been confirmed by FDA-approved research. These products are not intended to diagnose, treat, cure or prevent any disease. All information presented here is not meant as a substitute for or alternative to information from health care practitioners. Please consult your health care professional about potential interactions or other possible complications before using any product. The Federal Food, Drug and Cosmetic Act requires this notice.

About The Author

Marty Burman

Marty is the owner and operator of Burman’s Health Shop. He was born and raised in the Greater Philadelphia Area. He attended York College of Pennsylvania where he was an outstanding student athlete, starting all four years on the baseball field. His degree is in Marketing and has a minor in Retailing/Management. He was named MVP of the team in 1990 and served as team captain. He has owned and operated Burman’s since 1996, where customer service and product selection is second to none.
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