When I first came across Sous Weed on Instagram, I was immediately enthralled by founder/chef Monica Lo’s brilliant take on edibles. She has truly taken elevated cuisine to a whole new level; it’s not so much about falling into a “green coma” after eating half a brownie, but rather, enjoying masterfully dosed eats.
What makes Sous Weed so unique is its focus on the “sous vide” method (pronounced sue-veed), the process of placing your food in a bag or airtight jar, and cooking it at a precise temperature in a pot of water. Since the cannabis and oil are sealed and placed underwater to infuse, there’s virtually no odour. The benefits are endless. Learn more about the sous vide method, including several useful tips here.
Now for the moment you’ve all been waiting for… a delectable dessert recipe featuring canna-butter infused sous vide-style. Scroll down for details as well as a big surprise for our readers!
Medicated Coconut Caramel Shortbread Bars
• 1 cup salted butter, softened
• 1/2 cup sugar
• 2 1/2 cup AP flour
Salted Caramel Ingredients:
• 1 can (11.25oz) sweetened condensed coconut milk
• 1/4 cup sugar
• 3 Tbsp salted butter
• 3 Tbsp canna-butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup roasted cashews, rough chop
• 1/2 cup toasted coconut chips
1. Preheat oven to 375º. Line a 9×5 loaf pan with parchment paper along the bottom.
2. Using a hand mixer, cream butter and sugar together until light and fluffy. Slowly add flour and mix until combined into dough.
3. Press dough evenly into the bottom of prepared loaf pan using floured hands. Chill in the refrigerator for 15 minutes.
4. Bake until golden brown, about 25 minutes. While crust is in the oven, make filling.
5. To make the filling, pour sweetened condensed coconut milk and sugar in a nonstick saucepan over medium-high heat. Stir constantly until it turns into a light brown caramel, about 5 minutes. Turn down heat and gently stir in salted butter, canna-butter, vanilla extract, and salt. Stir until uniform and the caramel turns a medium-brown. Take caramel off heat and add in cashews and coconut chips.
6. Remove the shortbread from the oven and pour caramel mixture into the pan. Bake for an additional 15 minutes.
7. Remove from oven and cool completely. Gently remove from pan and cut into bars or squares. They’re great when chilled in the fridge*.
*Note: The caramel shortbread bars are also easier to cut after refrigeration.
We’ve teamed up with Sous Weed to give away a $100 Allume gift card in honour of Monica’s birthday! Click here to enter.
(Photos and recipe: Monica Lo, @sousweed)