ReTreat Cannabis Infused Christmas Squares


Santa's Little Party Helpers
Cannabis infused rosemary squares with fresh strawberries & coconut whipped cream.
The new way to holiday party, pass around a tray of these delicious Sweet & Savoury rosemary squares with fresh coconut whipped cream. They are sure to have your guests finding their holiday spirit. Perfect for socializing and catching up, these no-fuss easy to bake cannabis infused squares will be the talk of your event.
Pass these out at the beginning of your holiday party as they will take 30 to 60mins to take effect. Make sure to also have a good selection of non-alcoholic beverages as well. Many people prefer not to indulge in both cannabis and alcohol at the same time, especially if they are new to cannabis edibles.
Makes 24 mini squares, 5mg THC per square.


Ingredients for ReTreat Cannabis infused Holiday edibles
1 Bag reTreat Rosemary Sea Salt Chocolate Chip Square mix
1/2 Cup of melted coconut oil

Cannabis Oil. See our dosing chart.
or THC Cannabis oil capsules 120mg of THC
24 Fresh strawberries - stem removed
1 tsp of Vanilla extract
2 tbsp of Coconut sugar or white sugar
1 can (400ml) of Coconut milk
Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight so the milk will separate from the cream.
Baking Instructions:
Make Rosemary Chocolate Chip Squares as directed on the bag.
Use silicone 24 mini square baking tray. Bake for 25-30 mins or until cooked in the center.
Let cool before decorating. (Can be made a day ahead.)

ReTreat Cannabis infused Rosemary Chocolate Chip mini squares

Strawberry Hats:
Wash strawberries and carefully cut around stem into pale flesh underneath & remove the stems.
Coconut Whipped Cream:

  1. Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight. When chilled, the fatty part of the coconut milk will harden, separate and rise to the top. This is the cream you will use for whipping.
  2. Open and scoop the hardened coconut cream into a large chilled metal bowl.
  3. Using a hand held mixer, whip until light and fluffy approx. 7-8 mins.
  4. Add sugar and vanilla extract to coconut cream, beat 1 min more.
  5. Eat right away, or store in an airtight container.
    Left overs will store in the refrigerator for several days.
Place coconut cream in a zip lock bag and snip off the corner. Swirl the whipped coconut cream on top of the square. Add the strawberry then a little dot of coconut whipped cream on top to complete the Santa hat.
Serve immediately, or store loosely covered Santa Hats in refrigerator.
Best served the same day.