Cannabis Peanut Butter Chocolate Truffles — 4 Easy Steps

These cannabis peanut butter chocolate truffles from Herbistry420 are creamy, rich no bake cannabis truffles that combine peanut butter, icing sugar, and cannabutter for the filling — then coat everything in melted Belgian dark chocolate mixed with more cannabutter. Fordee estimates the full batch at about 640 mg THC, with each truffle coming in around 30–50 mg. His girlfriend ate two and was blasted. You have been warned.

What Makes These Cannabis Peanut Butter Chocolate Truffles Special?

This cannabutter chocolate truffle recipe is special because cannabutter goes into both layers — the peanut butter filling AND the chocolate coating. Most cannabis chocolate recipes only infuse the coating. Here, every bite contains THC from two separate cannabutter additions, making the dosing more consistent and the potency noticeably higher than single-layer cannabis peanut butter chocolate truffles.

Ingredients for Cannabis Peanut Butter Chocolate Truffles

Peanut Butter Filling

• 1 cup (approximately 120g) icing sugar (powdered sugar)
• ½ cup creamy or chunky peanut butter
• 3 tablespoons (45g) cannabutter, melted or room temperature

Cannabis Chocolate Coating with Cannabutter

• 210g (about 8 oz) Belgian dark couverture chocolate callets
• 35g cannabutter

How to Make Cannabis Peanut Butter Chocolate Truffles in 4 Easy Steps

Step 1: Make the Peanut Butter Filling

In a mixing bowl, combine 1 cup of icing sugar, ½ cup of peanut butter, and 3 tablespoons of melted cannabutter. Stir or fold until fully incorporated. The mixture should be firm enough to roll. If it is too soft, add a little more icing sugar. If too stiff, add a small amount of cannabutter. This is the base for your cannabis infused peanut butter balls.

Step 2: Chill the Filling

Transfer the peanut butter filling to a dish or container. Refrigerate for 20–30 minutes until firm enough to roll into balls. Cold filling is much easier to shape into cannabis infused peanut butter balls than warm — do not skip this step.

Step 3: Make the Cannabis Chocolate Coating with Cannabutter

Set up a double boiler — a heatproof bowl over a pot of barely simmering water. Add 210g of Belgian dark couverture chocolate and 35g of cannabutter to the bowl. Stir gently until fully melted and smooth. Keep the heat low — you do not want to scorch the chocolate. This cannabis chocolate coating with cannabutter will have a beautiful gloss when tempered correctly.

Note: Keep the chocolate temperature below 115°F (46°C) to avoid degrading THC in the cannabutter. Remove from heat as soon as it is fully melted.

Step 4: Roll, Dip, and Set

Remove the peanut butter filling from the fridge. Roll into balls about 1 inch in diameter — these are your no bake cannabis truffles before coating. Using a fork or dipping tool, dip each ball into the melted cannabis chocolate coating. Tap off the excess, then place on a parchment-lined tray. Refrigerate until fully set — about 20–30 minutes. This cannabutter chocolate truffle recipe makes approximately 12–16 truffles depending on size.

Dosage Notes

Fordee used 80g of cannabutter total across the filling (45g) and coating (35g). His estimated batch total was about 640 mg THC — approximately 30–50 mg per truffle. He cleaned the spatula and ate one truffle and was too high to finish editing the video that day. Start with half a truffle if you are new to cannabis edibles. Wait at least 2 hours before taking more.