cannabis edibles

Cannabis Cacao Butter …. in Capsules

I grazed on these capsules all day for a lovely Saturday 🙂 My morning apple with nut butter and a cup of tea had the addition of two capsules and an hour later I welcomed a perfectly subtle hit that lasted two hours. Another couple of capsules brought a gentle, graceful buzz that had me sitting up straighter and breathing in deeper.

Another capsule (1 this time — THC + saturated fat/cacao butter builds up — meaning these capsules are accumulative, so you’ll feel effects quicker with each subsequent capsule) loosened my thoughts and moved me consciously throughout my day as I delivered compost to the chickens, gathered eggs, walked a backroad with a friend, listened to birds chattering, watched white smoke pour from chimneys, felt the cold mountain air on my cheek, shoveled snow from our driveway, and made a beautiful meal to share with my family. 

These homemade capsules deliver a whole body experience that puts YOU in control of how much THC is delivered into your system. I like the subtle taste and smell of cacao butter and the ‘happy as a clam’ feel I get when I use them …. hence why I’m sharing my recipe with you; one I adapted from fresh toast.

Keep in mind I used an indica strain of cannabis, not a sativa. Indicas are relaxing and mellow, while sativas are more stimulating and uplifting. Also, you can turn this recipe into capsules (see below) or even into cannabis chocolates; something I want to try one day using this raw chocolate recipe ❤

Plant a little seed, 

wait a little while,

grow a little weed.

Cannabis Cacao Butter

Makes: 8-10 ounces


10 ounces food-grade cacao butter* (I use this brand)

14 grams cannabis (I like indica strains, 9# Hammer and Las Vegas Triangle Kush)

1 heaping tablespoon sunflower lecithin (optional, enhances THC)

“00” capsules (I use these)

Capsule machine (I use this one)


  1. Decarboxylate cannabis same way as always by placing on baking sheet and heating at 240 degrees F for 30 minutes, stirring now and then. Remove from oven, let cool and fine grind with spice grinder/suribachi. 
  2. Melt cacao butter in top part of double boiler (or rice cooker set on warm) with water in bottom; add cannabis.
  3. Cook over low heat for 3-4 hours, stirring every 20 minutes. Done when thick n slightly green. Watch the water level in bottom pan and replenish if low. 
  4. Strain through a mesh strainer or cheesecloth into pint-sized Mason jar or other heatproof container. The butter will solidify as it cools, so place in capsules while warm or re-melt before using. 
  5. Put 1/4 teaspoon of the warm liquid in empty “00” capsules with an eye dropper or spoon.  
  6. Store at room temperature in an airtight container.
  7. I find that 3 hit the spot, but everyone’s THC tolerance is different, find yours 😉

Tips & Tricks

  • Lecithin increases the potency and makes THC come on faster and stronger; a good way to use less cannabis with still all the feels. You can learn more here.
  • I bet this recipe would do well in vaginal boluses (even suppositories).
  • I have diagnosed ADHD, panic attacks, and PTSD and these capsules help me feel more connected to my body and quiet my mind without dulling senses.
  • I have not done a THC check on the strain of cannabis I used, but I read somewhere that a tablespoon of cannabis butter contains 75-150mg THC, depending on strain, so if this is accurate you can figure out how much THC is in each capsule in a general sort of way. See dosage calculator.
  • On The Body Ecology Diet? Use this “butter” in the following recipes …. cinnamon kisses, carrot muffins, almond hearts, or raw chocolates
  • Some benefits I’ve felt since taking capsules: glowing skin, no blemishes (knock on desk, lol), whiter eyes, less body pain, NO anxiety, an all over calm. 
  • If you find yourself outside a comfort zone while figuring out your dose you might want to try amino acids, GABA and Citicoline to come back to center. 

*Cacao butter comes from the Theobroma Cacao tree, which produces cacao pods. These cacao pods are cracked open to reveal cacao beans and the actual cacao butter is in the outer lining of the inside of a cacao bean; the fattiest part of the fruit. Cacao butter is made with a cold-pressed method; removing the fat from the cacao bean (the bean is set aside to make cacao powder). Cacao butter has a white color and the texture is rich and buttery hence “cacao butter”. 

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