RSO Edibles Recipes: Easy and Delicious Cannabis Treats

Ready to elevate your edible game with something truly potent and versatile? Rick Simpson Oil (RSO) is a concentrated cannabis extract known for its strong effects and medicinal benefits.

Incorporating RSO into your homemade edibles allows you to control dosage, customize flavors, and enjoy a discreet, tasty way to consume cannabis. Whether you’re a seasoned edible enthusiast or a curious beginner, these RSO edible recipes offer a delicious path to explore this powerful oil safely and creatively.

RSO edibles come with a unique set of considerations—from the intensity of the oil to the way it blends with various ingredients. This blog post will walk you through multiple RSO edible recipes, helping you create flavorful treats that suit your needs.

From baked goods to no-bake snacks, we’ll cover everything you need to know to make these potent delights at home.

Why You’ll Love This Recipe

RSO edibles provide a discreet, convenient, and delicious method for consuming cannabis without the harshness of smoking. By baking or mixing RSO into your favorite recipes, you can:

• Customize your dosage precisely to your tolerance and preference.
• Enjoy longer-lasting effects compared to other consumption methods.
• Experiment with a variety of flavors to mask the earthy taste of cannabis.
• Use RSO’s medicinal benefits in a tasty and enjoyable way.

Plus, making your own edibles is often more cost-effective and satisfying than buying pre-made products. With the right recipes and tips, you can easily incorporate RSO into your favorite snacks and treats at home.

Ingredients

• RSO (Rick Simpson Oil): 1 gram (dose according to personal tolerance)
• Butter or Coconut Oil: 1/2 cup (for infusion)
• All-purpose flour: 1 cup (for baked goods)
• Sugar: 1/2 cup (brown or white depending on recipe)
• Eggs: 2 large (for binding in baked goods)
• Vanilla extract: 1 tsp (for flavor)
• Baking powder: 1 tsp (for rise in baked goods)
• Salt: 1/4 tsp (balances flavor)
• Chocolate chips, nuts, or dried fruit: Optional, 1/2 cup
• Honey or maple syrup: 2 tbsp (for no-bake recipes)
• Rolled oats: 1 cup (for no-bake snack bars)
• Nut butter: 1/2 cup (for no-bake recipes)

Equipment

• Double boiler or saucepan: For infusing RSO into oil or butter
• Mixing bowls: For combining ingredients
• Measuring cups and spoons: For accurate ingredient amounts
• Baking pan or cookie sheet: For baked goods
• Spatula or wooden spoon: For mixing
• Oven: For baking recipes
• Refrigerator: For setting no-bake edibles
• Knife or scale: For portioning edibles safely

Instructions

1. Infuse the RSO: Begin by gently melting the butter or coconut oil in a double boiler over low heat. Once melted, stir in the RSO thoroughly to ensure even distribution. Maintain low heat and stir for about 20 minutes. Do not overheat as it can degrade cannabinoids.
2. Prepare dry ingredients: In a mixing bowl, combine flour, baking powder, and salt. Mix well.
3. Cream sugar and eggs: In a separate bowl, beat the sugar and eggs until light and fluffy. Add vanilla extract for flavor.
4. Combine wet and dry: Slowly add the infused butter/oil mixture into the egg and sugar blend. Gradually mix in the flour mixture until a smooth batter forms.
5. Add extras: Stir in chocolate chips, nuts, or dried fruit if desired for texture and flavor variations.
6. Bake: Pour batter into a greased 8×8 inch baking pan. Bake at 325°F (160°C) for 25-30 minutes or until a toothpick inserted comes out clean.
7. Cool and portion: Allow the baked goods to cool completely before cutting into small, evenly sized pieces. This helps control dosage per serving.
8. For no-bake bars: Mix rolled oats, nut butter, honey/maple syrup, and infused oil together. Press mixture firmly into a lined tray and chill for 2 hours before cutting.
9. Store properly: Keep edibles in airtight containers in the refrigerator or freezer for freshness and potency.

Tips & Variations

“Start low and go slow” is the golden rule for RSO edibles. Always begin with a small portion and wait at least 2 hours before consuming more to gauge effects safely.

• Flavor masking: RSO has a strong, earthy taste. Pair it with robust flavors like chocolate, peanut butter, or spices like cinnamon and chili for a better experience.
• Decarboxylation: RSO is typically already decarbed, but if you’re making your own cannabis oil, ensure proper decarboxylation for maximum potency.
• Dosing: Use a scale to weigh your RSO carefully. Remember, 1 gram can be very strong; adjust according to your tolerance.
• Try different forms: Besides brownies and bars, consider RSO-infused gummies, salad dressings, or even savory sauces.

Nutrition Facts

Serving Suggestions

RSO edibles are best enjoyed in moderation and paired with calming activities. Here are some ways to serve and enjoy your homemade treats:

• Serve alongside a cup of herbal tea or decaf coffee to balance flavors.
• Pair no-bake bars with fresh fruit or a dollop of plant-based yogurt for a wholesome snack.
• Store in small, labeled containers to share responsibly with friends or family who understand dosing.
• Enjoy in a relaxed setting—perfect for unwinding after a long day or during creative sessions.

Conclusion

Making your own RSO edibles is a rewarding way to customize your cannabis experience while enjoying delicious, homemade treats. With simple ingredients, careful infusion techniques, and mindful dosing, you can craft a variety of potent edibles tailored to your taste and needs.

Remember, the key to success lies in patience and precision—start with small servings and savor the journey.

If you love exploring homemade recipes, don’t forget to check out other fantastic plant-based dishes like Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or comforting bowls such as Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

For fresh and easy salad ideas, try the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

More RSO Edibles Recipes to Try

RSO Chocolate Brownies

• 1/2 cup RSO-infused butter
• 1 cup sugar
• 2 eggs
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

1. Preheat oven to 325°F (160°C). Grease an 8×8 inch pan.
2. Cream the RSO butter and sugar together.
3. Add eggs and vanilla, beat well.
4. Mix dry ingredients separately and fold into wet mixture.
5. Pour batter into pan and bake 25-30 minutes.
6. Cool, cut into small pieces, and serve responsibly.

RSO No-Bake Peanut Butter Oat Bars

• 1/2 cup RSO-infused coconut oil
• 1/2 cup peanut butter
• 2 tbsp honey or maple syrup
• 1 cup rolled oats
• 1/4 cup chopped nuts (optional)

1. Warm the RSO oil and peanut butter until melted.
2. Stir in honey/maple syrup and oats until fully combined.
3. Press mixture into a lined pan and refrigerate for at least 2 hours.
4. Cut into small squares and enjoy.

RSO-Infused Salad Dressing

• 1/4 cup olive oil
• 1 tbsp RSO (adjust dosage)
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

1. Whisk all ingredients together in a bowl until emulsified.
2. Drizzle over fresh greens or roasted veggies.
3. Store leftovers in the fridge for up to one week.

Experimenting with RSO in different recipes can be fun and rewarding. Always remember to label your edibles clearly and keep them out of reach of children or pets.

For more inspiration on plant-based and healthy recipes, explore our collection of Vegan Recipes No Tofu: Delicious Plant-Based Meals and All Recipes Vegetarian Thanksgiving Ideas for Every Taste.

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