hemp butter recipe

Can’t believe it’s not nuts! How to Make Hemp Seed Butter

Today is the day you try something new. It could be making one of these hemp seed butter recipes but it could also be striking up a conversation with a stranger about cats, going to lunch alone, or hitting up a Beyonce dance class. The decision is up to you – we can help with hemp seed butter and cheer you on from the sidelines for the rest.

If you’ve chosen hemp seed butter, good choice. While we would enjoy watching you break it down to 7/11 as much as your friend/boyfriend/girlfriend/mum/dad/colleague [delete as appropriate], we’re also pretty into hemp seeds. These are the base of your butter, and when we say they’re a small but mighty seed, we mean it. Packed full of Omega-3s, plant-based protein (with all 20 amino acids) and super high in dietary fibre, they’re some of the most powerful seeds around.

So, how do you make hemp seed butter? If you’ve ever made a nut butter before – peanut, almonds, cashew – you know how easy they are. Hemp seed butter is no different. It’s a simple case of toasting some hemp seeds, getting a blender and chucking them in with any other ingredients you choose. There’s nothing like smugly placing your own homemade hemp seed butter on the table at brunch while knowing it took you roughly 5 minutes to make.

The best part? It’s nutty delicious without the nuts. So everyone’s welcome to the table (and more praise for you). These recipes are totally nut-free, gluten-free and dairy-free. For the savoury variety, we add hemp oil – perfect spread over crackers, added to salad dressings or dunked with veg. For the sweet hemp butters, drizzle over warm porridge, spread on baked goods or simple drizzle over seasonal fruits. If you’re up for baking, try any variety with this hemp and chickpea bread by Romy London.

1. Hemp Seed Butter Original

This is your basic hemp seed butter. The grandma of the hemp seed butters, without whom none of the cacao, cinnamon, pumpkin seed butters spin-offs would be possible. We love to make this as a quick mid-morning or mid-afternoon pick-me-up. Spread on some rye crackers or dunk in some fresh veg. It works great in salad dressings too.

How to make: Toast 1 cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown. Leave to cool for 20 minutes then blend with 2tbsp of Good Hemp Extra Virgin Oil and 1 tbsp salt (to taste)

2. Pumpkin & Hemp Seed Butter

We found out about this butter from our old friend Natural Nourishment (otherwise known as Phoebe Liebling) who makes pumpkin seed butter for her morning porridge. We love this spread on rye bread with some smooth sun dried tomatoes or crunchy radishes.

How to make: Toast 1 cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown and leave to cool for 20 minutes. Roast 1 ½ cup of pumpkin seeds in the oven until golden brown. Put in blender with 1tsp Good Hemp Extra Virgin or Original Oil

3. Sunflower and Hemp Seed Butter

You’re starting to get the picture right? Pick your favourite seeds and make some hemp butter. This is an omega party with all the gang – that’s chia, flax and hemp – plus a B complex baby (that’s sunflower seeds). How to eat it? You guessed it – crackers, veg, spread on toast, or in your sandwiches. Mix with some extra hemp oil and vinegar for a tasty dressing.

How to make: Toast ½ cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown. Leave to cool for 20 minutes then blend with 1 cup of roasted sunflower seeds, 1 tbsp chia seeds, 1 tbsp flax seeds, Good Hemp Extra Virgin or Original Oil (add as necessary)

4. Chocolate hemp seed butter

Ok so you’ve had enough of the healthy stuff. Well we don’t care, we’re going to give you more healthy stuff. This is however a sweet hemp seed butter using hemp milk (instead of oil) with some cacao powder and maple syrup. Dip with fruit, drizzle over porridge or spread on some waffles. Remember that homemade mason jar.

How to make: Toast 1 cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown. Leave to cool for 20 minutes then blend with ¼ cup Good Hemp Seed Milk, 1 ½ tbsp cacao powder, 1 ½ tbsp maple syrup (or to taste), coconut oil (optional)

5. Cinnamon hemp seed butter

One for those winter nights in front of the fire (or radiator) with your hemp milk hot chocolate, this cinnamon hemp seed butter is toasty and warm. Spread over some warm bread, baked goods (like a dairy-free banana bread) or stir into your morning bowl of oats.

How to make: Toast 1 cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown. Leave to cool for 20 minutes then blend with 2 tbsp cacao powder, 2tbsp agave or honey, 1 ½ tbsp cinnamon, salt (to taste).

Good Hemp shares the secret of creating a delicious and healthy homemade vegan hemp seed butter! Simple recipe with delicious results, try it today!

Recipe: How to make basic cannabis-infused butter

Bailey Rahn and Anna Wilcox contributed to this article.

C annabis-infused butter (cannabutter) is one of the simplest and most common ways to make infused cannabis edibles. However, making infused butter can be a little bit tricky. In order to activate its psychoactive potential, the flower must be heated slowly at a low temperature. This recipe will first guide you through this process–called decarboxylation–before walking you through a step-by-step guide to infusing butter.

Note : Homemade edibles are very difficult to accurately dose. This guide will give you some tips for more precise dosing, but all DIY cannabis cooks should be aware that there’s no way to guarantee the potency or homogeneity of their batch.

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How to make cannabis-infused butter (or ‘cannabutter’)

Butter is a delicious and versatile carrier for THC and other cannabinoids, although it isn’t the only one. You can also use coconut oil, olive oil, or any other fatty oil for your infusions. Just keep in mind, butter burns easily, so keep a close eye on your cannabutter as it cooks.


  • 1 cup of butter
  • 1 cup (7-10 grams) of ground cannabis, decarboxylated

The essential (and often missed) first step: Decarboxylating the cannabis

Before making your cannabutter, you’ll need to decarboxylate, or “decarb”, the cannabis flower you’re working with. Skipping this step will result in a weak or inactive finished product. Here’s why: Cannabis buds produce a non-intoxicating acidic cannabinoid called THCA. When we smoke or vaporize cannabis, the heat converts THCA into THC, the molecule that delivers euphoric effects. If preparing CBD edibles, this same process should be applied.

Some recipes may instruct you to decarb cannabis in the hot butter directly, but the less time you spend soaking the buds, the better your infused butter is going to taste. For this reason, we recommend decarbing in the oven first.

Basic cannabutter recipe

  1. Decarb the cannabis. Preheat your oven to 245ºF. Place cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve the cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally.
  2. Grind. Grind the decarboxylated cannabis coarsely with a hand grinder.
  3. Melt the butter. Add 1 cup of water and 1 cup of butter into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.
  4. Add the cannabis. As the butter begins to melt, add in your coarsely ground cannabis product.
  5. Simmer. Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.
  6. Strain the cannabutter. Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).
  7. Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about an hour before removing the water.)
  8. Dose carefully. Refer to dosing information below before adding your butter to any snacks, dishes, or desserts.

Directions for slow cooker

  1. Grind your cannabis coarsely with a hand grinder. (Tip: A coffee grinder will finely pulverize the flower and prevent effective straining of bad-tasting plant material.)
  2. Set your slow cooker to low, or somewhere around 160ºF. (Tip: Avoid exceeding 200ºF to prevent burning or wasting cannabinoids. You can also add a little water to help prevent scorching.)
  3. Add the butter and ground cannabis. Stir occasionally.
  4. After about 3 hours, turn off the crockpot and wait for the butter to cool.
  5. Strain as above.

Tips for dosing cannabutter

Your butter’s potency depends on many factors, from how long and hot it was cooked to the potency of your starting material. Even the type of cannabis used (indica vs. sativa strains) can be a factor. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes. For more information on why potency is so difficult to measure in homemade cannabis edibles, check out part four of this series.

Get started at a cannabis shop nearby

Hat-tip to Chef Torrin (aka The Dank Chef) for contributing tips, measurements, and expertise to this recipe.

Cannabis-infused butter (or "cannabutter") is one of the most common ways to make edibles. Use our simple and effective recipe to help you make your own.