“Who can say No to Peanut butter?”
By: Dorothy Lawson, featured in Cannabis Cactus, February 2022
Recommended Listening: Peanut Butter Jelly Time by Buckwheat Boyz
With Valentine’s Day right around the corner, there’s no better time than now to make your dessert at home. You’ll likely want to head over to my favorite store, ABC Cake Decorating in Phoenix! You’ll need to get 3” mini cheesecake molds, 3″ acetate strips, parchment paper, and some valentine’s decor. Next, go to your local dispensary and ask for a box of Hippie Chicks Salty or Razelberri chocolates. These flavors taste so good and really enhance the dessert! They use quality chocolate and they’re effective, plus all the THC chocolate boxes come with CBD chocolate to balance you out if needed. Even the boxes are unique and all the characters are based on real women in cannabis!
This mouthwatering, layered treat features an Oreo cookie crust, peanut butter mousse, Hippie Chicks dark chocolate ganache, and berry jelly, and is garnished with whip cream and oreo cookie crumb. Each mini pie will be about 20mg THC: 4mg CBD. Note that I used the 250mg box, but you could use the 100mg box for 12 – 8mg minis, as well. Remember, if you’re impressing a special someone with this PB&J mousse pie, be sure to plan 6 hours of time to work this pie to perfection. You’ll have plenty of time to medicate, as it’s mostly waiting for it to set in the freezer. Now, go get those ingredients and have fun! Enjoy!
Recipe: PB&J Mousse Pie
Yield: 12 – 20mg mini pies Prep Time: 90 minutes Setting Time: 5 hours Tools to make this recipe: 2 – 3″ mini cheesecake molds , measuring cups/spoons, bowls, hand mixer, food processor, rubber spatula, 3” acetate strips
2 cups Oreo crumbs
½ cup peanut butter, creamy or crunchy
4 oz cream cheese, room temperature
¾ cups powdered sugar
1 cup peanut butter
2 cups heavy cream, whipped
6 oz Hippie Chicks Salty chocolates, 250mg, finely chopped
1 Hippie Chicks CBD chocolate, 50mg, finely chopped
3/4 cup heavy cream
8 oz berry jelly or preserves
1 cup heavy cream
1 teaspoon vanilla extract
4 tablespoons powdered sugar
Oreo cookie pieces
The medication. Think about how much medication you want to make each piece. This recipe makes 12 – 20mg pies. Know that if you want a smaller dosage then you’ll need the 100mg box. Consider what dosage is right for you before you start and write down your adjustment, as needed.
The crust. Preheat the oven to 350° F. Place your mini cheesecake molds onto a sheet pan with parchment. Place cookie crumbs in a food processor and process until very fine. Measure 2 cups. Add the peanut butter and “pulse” until it has just combined. Press this mixture evenly into the bottom of your molds. Bake for 15-20 minutes. When it appears dry, remove from oven and cool. When cool, line inside of molds with acetate, hold in place with tape.
The whipped cream. Using a mixer with a whisk attachment, whip the heavy cream into stiff peaks on medium high speed. This will take about 6-8 minutes and the tip of the peak will stand up when the beaters are lifted. Set this aside.
The mousse. Using a mixer with a paddle attachment, beat the cream cheese, peanut butter, and powdered sugar until smooth and creamy. Making sure it’s fully mixed. Add about ⅓ of the whipped cream to the peanut butter mixture and mix on low just until combined. Stop mixing with your mixer. Gently fold in, by hand, ½ of the remaining whipped cream. When that is combined, gently fold in the rest until uniform consistency. Pour the mousse over the crust, evenly into each mold, and smooth with an offset spatula. Freeze until firm, about 4 hours.
The ganache. In a small saucepan, heat heavy cream until it is simmering on the edges of the pan, remove from heat. Add your chocolate pieces to the saucepan and let sit for a few minutes. Whisk until your chocolate is smooth. Cool your ganache for 5-10 minutes, then pour it over the peanut butter mousse. Place your pie back in the freezer until firm, about 30 minutes.
The jelly. Put an even layer of jelly over the top of the ganache, about 2 tablespoons. If you have preserves, pulse in food processor until smooth. Return to freezer for 30 minutes.
Garnish. Using a mixer with a whisk attachment, whip the heavy cream, vanilla and powdered sugar into stiff peaks on medium high speed. Spoon the whipped cream over top of the jelly and smooth each with an offset spatula. Garnish the pies with crushed oreo cookies and Valentine’s decor. Store in freezer til ready to serve. If possible, overnight.
Layering: The photo shows the jelly underneath the ganache. That is not ideal because it can slide if not frozen enough. Instead, layer the jelly over the ganache, under the whipped cream.
Dairy-free: Substitute dairy-free cream cheese for the cream cheese. I like to use Simple Truth organic plant based cream cheese from Fry’s. You’ll also want to use refrigerated coconut cream instead of the heavy cream to make your whipped cream. After having in fridge for 24 hours, use just the cream and whip as you would heavy cream.
Storage: Cover and store for up to 5 days in the refrigerator. Pies can be frozen for up to 2 months.
Did you make this infused PB&J mousse pie? Post a photo with #CannabisCactusRecipes. We love to see your work!
If you have any questions, send me an email at email@example.com or Instagram or FB @RubyRedConfections