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How To Transform Your Favorite Cannabis Edibles Into Easy No-Bake Desserts

Cannabis edibles have been around for ages, but their purpose and design have shifted greatly since they were first adopted by the greenery-loving generation that came before us. Plus, the legalization of cannabis in California – and other states – paved the way for a massive influx of new products on the market, edibles being one of the categories that expanded the most.

While anyone can argue both the pros and cons of legalization, this product development in the realm of edibles has done a great job at conquering one of the biggest fears behind the treats: overdosing. Current recreational laws in California require edibles to not exceed 10mg per serving or 100mg per package, in addition to mandating regular potency testing, taking much of the guesswork out of consuming.

Since consumers now have a better understanding of the amount of cannabis they should be consuming per edible product/package, we can take it even further and treat edibles more like an ingredient. That’s right, it’s time to hop in the kitchen and let your imagination run wild, like a true FOODBEAST!

Here are five no-bake desserts we made using cannabis products from our go-to spot, Blüm dispensary.

1. Peppermint Almond Joy

12 Kiva Peppermint Pattie Terra Bites
1 cup dark chocolate chips
½ cup coconut butter, melted
½ teaspoon peppermint extract (optional)

Servings: 6
Serving size: 1 bar
THC per serving: 10mg

Prep Time: 5 minutes
Chill Time: 45 minutes to 1 hour
Total Time: 50 minutes to 1 hour 5 minutes


1. Place Kiva Bites in one bowl, and chocolate chips in another. Melt both in the microwave in 30 second increments until fully melted, stirring in between. Mix both chocolates together. The Kiva Bites become more like a paste when melted because of the filling, so use a small whisk to incorporate the two. If you want more of a minty taste, whisk in the peppermint extract.

2. Using a spoon or pastry brush, spread chocolate on bottom and sides of candy mold. Place in the freezer for 20-30 minutes, or until chocolate is set.

3. Fill candy molds with melted coconut butter. Place in the freezer for 5 minutes, or until coconut butter is somewhat hardened but still soft. Place two almonds in the coconut butter, just like an Almond Joy. Put back in the freezer for 15-20 more minutes, or until coconut butter is set and almonds are secure.

4. Cover frozen coconut butter and almonds with the remaining melted chocolate. Place back in the freezer to set. Store in the fridge or freezer and let thaw for 5-10 minutes before eating.

2. Edible Cookie Dough

⅓ cup sugar
3 tablespoons coconut oil, melted
½ cup almond butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup almond flour
2 tablespoons coconut flour
½ bar Bhang chocolate, chopped

Servings: 5
Serving size: 1 scoop
THC per serving: 10mg

Total Time: 10 minutes


1. In a medium bowl, whisk together sugar and coconut oil. Add almond butter and mix again. Add maple syrup and vanilla extract and whisk again until fully incorporated.

2. Mix in almond flour and coconut flour. Add in chopped chocolate. If you want more chocolate without the added THC, chop up some of your favorite bar and add it to the mix!

3. Enjoy alone or with your favorite toppings! Suggestions include chocolate granola butter, almond butter, chocolate sauce. Store in the fridge!

3. Mini Ice Cream Sandwiches

Big Pete’s Cookies
Your favorite ice cream
Your favorite decorations
Dark chocolate and/or white chocolate

Servings: as many as you want!
THC per serving: 20 mg (10mg per cookie)

Prep Time: 10 minutes
Chill Time: 20-30 minutes
Total Time: 30-40 minutes


1. Grab two Big Pete’s cookies and your favorite ice cream. Scoop one mini scoop of ice cream onto a cookie. Take the other cookie and place it on top. Roll the ice cream sandwich in

2. your favorite mix in. We used sprinkles and mini chocolate chips.

3. Place mini ice cream sandwiches in the freezer for 20-30 minutes to set. While they are chilling, melt chocolate in the microwave in 30 second increments until fully melted, stirring in between. Drizzle chocolate over frozen mini ice cream sandwiches. Let chill in the freezer until ready to eat.

4. Gummy Fruit Pops

Fruit of choice – we used kiwi and strawberry
Liquid of choice – we used aloe juice and coconut water, but you can use soda or any juice
Smokiez Gummiez

Servings: 10
Serving size: 1 popsicle
THC per serving: ~ 20mg

Prep Time: 20 minutes
Chill Time: 5-6 ½ hours
Total Time: 5 hours 20 minutes to 6 hours 5 minutes


1. Place fresh fruit in a blender and mix until there are no chunks. Pour a 1-2 inch layer of the fruit puree into the popsicle molds. Freeze for 2-3 hours, or until solid.

2. Once the fruit is solid, add your liquid into the popsicle molds and place back into the freezer for around 1-1 ½ hours. The goal is for the liquid to be mostly frozen, but not fully solid so you can insert your gummies.

3. While your popsicles are freezing, take fun cookie cutters and cut designs out of your Smokiez Gummiez. This is totally optional, but very fun! Please note, if you DON’T cut the shapes out of the gummies, the total THC per serving will increase.

4. Once gummies are cut into shapes, use a toothpick to gently insert the gummies into your semi-frozen popsicles. I added a bit of chopped fresh fruit here, too.

5. Freeze popsicles for another 2-3 hours until frozen solid. Serve!

5. Mocha Chia Pudding

1 bottle Therapy Tonics Semi-Sweet Cannabis Espresso
½ cup coconut cream
Just under 1 cup milk of choice (can also do more milk and omit coconut cream)
Maple syrup, to taste
Vanilla extract
Sea salt
¼ cup cocoa powder
½ cup chia seeds

Servings: 5
THC per serving: 11mg

Prep Time: 10 minutes
Chill Time: 3-4 hours
Total Time: 3 hours 10 minutes to 4 hours 10 minutes


1. In a quart-sized jar, combine Therapy Tonics Cannabis Espresso, coconut cream, milk, maple syrup, vanilla extract, cinnamon, and sea salt. Apply the lid and shake until the mixture is smooth and fully incorporated.

2. Gently stir cocoa powder into liquid mixture and shake again. Add your chia seeds and stir one last time. Let sit in the fridge for a few hours or overnight, until the chia seeds have absorbed the pudding mixture.

3. Serve in a glass layered with fresh whipped cream and topped with your favorite garnishes! We did chocolate curls and chocolate covered strawberries.


Photos by Analiese Trimber



  • Edibles contain THC but because it passes through your stomach & intestines to get into your bloodstream, you may not feel the effects for between .5 to 4 hours. So, don’t overconsume these tasty treats in search of a buzz. Do not exceed the recommended serving or you may end up with far more THC in your system hitting you all at once, which can be unexpected, disorienting and dangerous.
  • Desserts should be bomb, and these are, but we all have a tendency to overindulge when it comes to the sweet stuff. Take your time and savor these badass desserts; you will not only savor them more but the experience will be more enjoyable because you will avoid a cascade of THC hitting you all at once because you snarfed down the entire plate in like two seconds. Be safe. Be smart. Enjoy.
  • These statements have not been evaluated by the Food and Drug Administration.
  • These products are not intended to diagnose, treat, cure, or prevent any disease.
  • The statements in this article are for informational and educational purposes only. This does not constitute an advertisement or offer to sell any marijuana or other cannabis-derived products. It is intended for persons over the age of 21.
  • Although Marijuana is recreationally legal in California and Nevada, it is illegal in other states. You must be aware of whether your state allows marijuana use of any kind, and follow the law in your state.
  • You must be at least 21 years of age to buy, possess or consume cannabis products of any kind. It is illegal to sell or advertise cannabis-derived products to anyone under the age of 21 or in locations where persons under 21 are expected to be found.
  • Do not over consume any drug or controlled substance, even if it is legal to do so and always read the label or recipe to make sure you are not consuming more than the recommended serving size, or quantity of products or ingredients containing THC. Always use good judgment when consuming marijuana or other products containing THC and do so responsibly.
  • Marijuana and THC can impair your judgment and the ability to operate kitchen appliances and other machinery. The events portrayed in this article occurred under the supervision of individuals not under the influence of any controlled substances. Do Not Try To Make These Recipes While Intoxicated or Under the Influence of any Drug including THC or Marijuana – You Might Hurt Yourself or Someone Else!

Created in partnership with Blüm

Health Packaged Food Plant-Based Sweets

This Bakery Creates Plant-Based, Allergy-Free Versions Of Our Favorite Sweets

Everyone craves the occasional hit of sweet sweet indulgence. The problem is, food allergies have hindered a fair amount of the options for a portion of the population.

Better Bites, a bakery out of Austin, TX, specializes in sweets geared towards those who struggle with food allergies. They’re able to achieve this because the plant-based treats are free from all of the top eight allergens such as gluten, dairy, soy, eggs, corn, and nuts.

Products from their pantry include: “Hostess-like” cupcakes, chocolate cookie dO bites, cupcakes, cake balls, brownies, and s’more cakes — a veritable cornucopia of allergy-friendly options for anyone with dietary restrictions.

“As someone who can’t eat gluten or dairy, Better Bites is my savior!” says Foodbeast’s Analiese Trimber. “I’m so used to products that sacrifice taste just to meet the buzzwords behind dietary restrictions. Their Hostess-like cupcakes are free from top seven allergens, but you’d never know. Wholesome ingredients and amazing flavor makes Better Bites stand out from the rest.”

Anyone looking to get their hands on some Better Bites sweets can find them at participating retailer locations across the US. Finally, a lactose-free treat I can mess with.

Packaged Food Sweets

Oreos Debuts CARROT CAKE Cookies As Newest Flavor

We’re always eager to see what new flavors the Oreos factory is churning out. Last year, they added some delectable variety to their legion of flavors with the addition of Strawberry Shortcake and Rocky Road.

Now it seems one of the newest flavors to hit the snack aisle will be one for the rabbits. Or at least anyone with a taste for carrots. Yup, Nabisco just dropped Carrot Cake Oreos.

The new cookie boasts a cream cheese-flavored creme that’s sandwiched between two carrot-flavored cookies.

According to Oreos, the flavor is confirmed to be a permanent addition to the line, rather than just a seasonal offering.

Beyond that rich new offering, Nabisco is also debuting a limited edition “Love, Oreo” which features a sweet and tangy pink creme spread in between two cookie pieces with special messages like “Dunk In Love, “XOXO Oreo”, “Let’s Twist”, and “Dear Cupid Send Oreo.” These are also available now and will stay on shelves through the end of Valentine’s Day, presumably.

Carrot Cake Oreos and Love, Oreos can now be found at any grocery retailers that offer Oreos. As a huge fan of carrot cake, it’s nice to see the dessert get some love.

Restaurants Sweets Video

Mesmerizing Tiramisu Taco Is A Decadent Spin On The Iconic Dessert

Tiramisu is one of the few desserts that I see as a classic. The coffee-flavored confection is made with ladyfingers that are soaked in coffee and stacked with a sweet cream made from eggs, sugar, and cheese. With all the years I’ve been working around food, I’ve yet to see someone attempt an unorthodox approach to the time-honored dessert.

Well, that bar has now been set thanks to these Tiramisu “Tacos.”

Quality Italian, located in New York City, is serving up a decadent spin on the iconic tiramisu dish. Called the Tiramisu Congelati, the innovative dessert is a contemporary love letter to fans of traditional tiramisu. It essentially translates to frozen tiramisu.

Photo: Elloise Kirn

The dessert combines a block of mascarpone gelato and sandwiches in between two layers of sponge cake that’s soaked with coffee liqueur and coated with a spread of espresso ganache and served on a chocolate sablee. Adorned atop this work of art is a cinnamon meringue coupled with chocolate curls and crunchy glass tuiles to add yet another layer of texture. Finally, it is introduced to a waterfall of chocolate-coffee caramel.

Visually, it resembles a decadent dessert taco we’re more than happy to sink our teeth into.

Those with a sweet tooth and a taste for tiramisu will find this on the dessert menu you Quality Italian. For those looking to experience something a little savory beforehand, the restaurant is also home of the original Chicken Parmesan Pizza.

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Kellogg’s Held A Baking Contest And The Winning Recipe Is DOPE

If you’re looking for some inspiration for a new holiday dessert, this Kellogg’s Frosted Flakes® Plum Berry Tart might be the sweet that captures everyone’s eye this season.

Created by classical musician Sara Mellas, this tart just won Kellogg’s first-ever Holiday Baking Challenge, judged by cookbook author Padma Lakshmi. As a result of Mellas’s win, the creation will be featured on the Kellogg’s NYC cafe menu for a limited time.

Mellas was inspired by Tchaikovsky’s Dance of the Sugar Plum Fairy when making her winning sweet treat. This dessert takes cereal to new levels of culinary ingenuity by adding festive twists to every component of the tart. Kellogg’s Frosted Flakes can be found in the tart base (made with almonds), the mascarpone-cream cheese filling, and the mini snowball cookies that adorn the top of the pastry. Fresh red plums and berries arranged in a snowflake pattern add bright pops of color and vibrant flavors that create a dessert as delicious as it is photogenic.

If you’re interested in trying out this contest-winning dessert for yourself, peep the full recipe below.

Makes one 9” tart and approx. 5 dozen miniature cookies


For the Frosted Flakes Pastry Tart Base:
1 1/2 cups Kellogg’s Frosted Flakes
14 Tbsp all-purpose flour
2 Tbsp almond flour
1/4 tsp. salt
7 1/2 Tbsp unsalted butter, cold and cubed
1 egg yolk
3-4 Tbsp. cold milk
1/8 tsp. white wine vinegar
3 Tbsp. Frosted Flakes, roughly crushed

For the Frosted Flakes Whipped Mascarpone Cheesecake Cream:

3/4 cup Kellogg’s Frosted Flakes
1 1/2 cups heavy cream
3 oz. cream cheese
3 oz. mascarpone cheese
3 Tbsp plus 1 tsp granulated sugar
1 tsp. vanilla extract
1/8 tsp. orange zest
Dash of salt

For the Frosted Flakes Sugar Cookie Cut-Outs:
84g (6 Tbsp.) unsalted butter
65g (1/3 cup) granulated sugar
25g (1/2) egg
1 tsp. vanilla extract
90g (3/4 cup) all-purpose flour
¼ teaspoon baking powder
90g (2 1/4 cups) Kellogg’s Frosted Flakes, ground into flour
1/4 tsp. Salt

For the toppings:
4-5 red pears
1/2 cup strawberries
1/2 cup raspberries
Pomegranate arils
Powdered sugar

For the glaze:
2 Tablespoons apricot glaze
2 Tablespoons water


For the crust

1. Place the Frosted Flakes, flour, almond flour, and salt in the bowl of a food processor. Process on high until the cereal is ground to the consistency of flour. Add the cubed butter to the bowl. Pulse the mixture 3-4 times, just until the butter is cut to the size of peas. Transfer the mixture into a large mixing bowl.

2. In a small bowl, whisk together the egg yolk, 3 Tbsp. of milk, and vinegar. Pour over the flour and butter mixture. Gently mix the liquid into the dry ingredients, until a shaggy dough comes together. Add an additional Tablespoon of milk if needed. Take care to not over mix.

3. Gently shape the dough into a disc and wrap in plastic wrap. Refrigerate for 15 minutes.

4. Scatter the crushed Frosted Flakes evenly into the bottom of a 9” tart pan.

5. Remove the dough from the refrigerator and gently roll into a 10” circle. Turn the dough into the tart pan, over the Frosted Flakes. Trim the edges, and dock the bottom with the tines of a fork. Transfer the pan to the freezer for 15 minutes, or until the crust is solid. While the dough chills, preheat the oven to 350 °F/180 °C.

6. Line the frozen tart crust with parchment paper and fill with pie weights. Place in the oven on the lower rack. Bake the crust for 25-30 minutes, until set and lightly browned at the edges. Carefully remove the pie weights and parchment paper. Continue baking for 15-18 minutes longer, until the crust is deeply golden. Remove the crust from the oven and allow it to cool completely before filling.

For the filling:

7. Place the Frosted Flakes in a bowl and pour over the heavy cream. Stir to fully submerge the cereal. Cover and refrigerate for at least 30 minutes.

8. Place the cream cheese in a medium bowl and beat on medium-high speed until smooth and creamy. Add the mascarpone, sugar, vanilla, orange zest, and salt. Continue beating on medium speed for a minute longer, just until smooth.

9. Remove the heavy cream from the refrigerator. Strain the cereal from the cream, pressing it down into the sieve to fully extract all the cream. Discard the cereal. Beat the cream on medium-high speed until medium peaks form.

10. Add the whipped cream to the cream cheese-mascarpone mixture. Beat on medium speed until it holds stiff peaks. Take care to not over-beat. Cover the bowl with plastic wrap and refrigerate until ready to use.

For the cookies:

11. Preheat the oven to 350 °F/180 °C. Line a large baking sheet with parchment paper.

12. Cream the the butter and sugar together in a large bowl. Add the egg and vanilla and beat for a minute longer, until the mixture is pale and fluffy. Add the flour, Frosted Flakes flour, baking powder, and salt. Mix on medium-low speed until a smooth dough forms.

13. Transfer the dough onto a liberally floured surface and gently roll to a scant 1/4” thickness. Use a 1” cookie cutter to cut the dough into as many cookies as possible, and arrange on them on the baking sheet.

14. Transfer the baking sheet to the freezer for 10 minutes, or until the cookies are solid.

15. Place baking sheet to the middle rack of the preheated oven. Bake the cookies for 6-7 minutes, until very lightly browned on the edges. Remove the baking sheet from the oven.

16. Allow the cookies to cool completely. Once cool, dust with powdered sugar.

To assemble:

17. Spread the filling evenly into the cooled tart crust.

18. Within an 1-2 hours of serving, slice the pears 1/8” thick. Arrange in a circular pattern over the cream filling, alternating with circles of berries, creating a floral design. Space 8 sugar cookies evenly on the perimeter of the tart. Place pomegranate arils.

19. Create the glaze by mixing apricot glaze and water together. Using a brush, lightly glaze fresh fruit. Refrigerate until ready to serve.

20. Before serving, dust the tart lightly with powdered sugar.

Photos by Marc Kharrat

Created in partnership with Kellogg’s

Culture Fast Food

Krispy Kreme Adds Doughnut Menu Inspired By The Desserts Of Asia

Here in the states, Krispy Kreme celebrated their 81st birthday by giving away a box of donuts for $1 and throwing confetti into their Original Glaze.

Meanwhile, on the other side of the world, Krispy Kreme Japan is celebrating something else — the diversity of Asian desserts, according to Sora News.

As a way to taste the different decadent offerings across Asia, Krispy Kreme released a limited menu called Tasty Asian Sweets.

Photo: Krispy Kreme Japan

This menu offers items inspired by the desserts of  countries like Taiwan, Japan, Thailand, and Vietnam.

Here’s a look at what treats are being highlighted.

Hong Kong Almond Tofu

Inspired by the Japanese dessert “Almond Tofu,” this donut is filled with a milky cream that’s similar in texture to the bean curd. The donut is glazed in white chocolate and topped with tiny flecks of gold powder and pieces of dried goji berries.

Thai Mango Cheesecake

Mango flavored Cheesecake is a pretty well-known dessert in Thailand, so this donut encompasses all those elements. Stuffed with a cheesecake-flavored cream, the breakfast pastry is coated with a frosting made from pureed Alphonso Mango.

Vietnamese Che

One of Vietnam’s most traditional dessert drinks Che is a blend of diced fruits, jellies, and beans. This donut is topped with a lychee and strawberry glaze and garnished with chunks of dragonfruit and mango pieces.

Taiwan Pineapple Cake

The Feng Li Su(凤梨酥)Pineapple Cake is a popular pastry in Taiwan and this Taiwan Pineapple Cake doughnut draws heavily from just that. The dough is made with powdered cream cheese and pineapple sauce.

Alongside these dessert offerings, Krispy Kreme is also serving up a donut that’s on the more savory side.

Thai Spicy Green Curry

Don’t order this donut expecting  something sweet. The Thai Spicy Green Curry donut falls more on the savory side. Stuffed with a chicken and eggplant filling that’s combined with coconut milk and fish sauce, the donut is a hot and spicy pastry more in line with a curry sandwich.

All of the donuts are available now at Krispy Kreme locations in Japan through September.

#foodbeast Cravings FOODBEAST SPONSORED Sweets

A 60-Year-Old Churro Recipe Is This Mall’s Hidden Gem

When you’re at the mall looking for a quick snack, like a churro, you probably walk up to the counter, make an order, and take off as soon as you have your on-the-go treat. Doing this at the Del Amo Fashion Center in Southern California, however, means you’re missing out on something truly special.

Churro Buzz, one of the mall’s newest food stalls, is home to a 60-year-old recipe and one of the tastiest churros you can find in SoCal. There’s also more unique items, like “churro boats” filled with various toppings and even churro ice cream sandwiches.

But it’s so much more than the crispy, chewy fried dough at this spot. That’s because it’s also the newest chapter in the incredible life stories of the people that put a ton of TLC into your treat.

Tany Rodriguez is the man who ensures that every churro comes out perfect, and his story is just as incredible as the flavor of one of his handmade treats. He’s been an integral part of the Churro Buzz story long before it arrived at Del Amo. Rodriguez has been handling the churro duties since 1991, when he started work at the popular Pier Bakery in nearby Redondo Beach. Prior to that, he was a homeless immigrant from Mexico, but has been all smiles and dancing ever since he managed to get the job.

In his time at the bakery and at Churro Buzz, Rodriguez has made over 5 million churros, each one just as golden, crispy, and tasty as the rest. You can see his passion for the treats go into every single order, whether it be on the beach or at the Del Amo Fashion Center.

Another incredible life story behind Churro Buzz comes from the owners, Jay and Parin Demel. The children of Sri Lankan immigrants, they bought the original business from a Mexican woman, allowing her to retire after years of running the stand. With the bakery came the long-standing churro recipe that Parin had fell in love with upon her first bite. Since then, the recipe hasn’t changed, and the bakery has long become a fixture of Redondo Beach. The Demels and Rodriguez hope that Churro Buzz can develop a similar legacy at Del Amo.

The backgrounds of the Demels and Rodriguez, and the tale of Churro Buzz, represent so much more than just another churro stand. As Foodbeast’s latest episode of Taste the Details reveals, it’s all about believing in and achieving the American Dream. To get the complete story and understand why, watch the full episode above.

Created in partnership with Del Amo Fashion Center

#foodbeast Cravings FOODBEAST SPONSORED Sweets

This Ice Cream Chain’s Insta-Worthy Desserts Are Topped With Real Honeycomb

The current ice cream social media game is flooded with photos of cones topped with cotton candy, swirled with a spectrum of colors, or utilizing some other kaleidoscopic visuals. However, there’s a SoCal chain called Honeymee that’s making their ice cream visually pop without the need for as much color, and it’s thanks to a special ingredient: organic raw honeycomb.

Honeycomb’s naturally perfect geometry and bright yellow hue make it contrast gorgeously with bright white ice cream. At Honeymee, you can find the honeycomb served as a unique and tasty garnish on a handful of their signature desserts, like colored waffle cones filled with ice cream or the “Honeymee,” a cup of true milk ice cream topped with a honey drizzle and a square of honeycomb.

For those who’ve never tried it before, honeycomb has more body and depth compared to just honey on its own because of its unique texture. This is where the honey is normally stored in in beehives, so it gets a concentration of the floral notes from all of the nectar gathered as well.

Honeymee’s simplistic but flavorsome menu has paid off. Even though they may not have the bright colors of some local ice cream rivals, the chain’s approach has made them explode in the past four years.

It’s not just about the honeycomb, which proves that you can make a visually stunning dessert without needing to use the entire rainbow. The rest of the menu has a focus on simple, pure ingredients that deliver big on flavor while retaining a perceptible charm. From the “true milk ice cream” to the drizzles of real honey and fresh-baked waffles, Honeymee’s approach is all about simplicity at its best, and it shows.

You can get the fragrant, sweet honeycomb at all of Honeymee’s locations, including the one at the Del Amo Fashion Center.

Created in partnership with Del Amo Fashion Center