An increasing number of athletes like elite triathlete Clifford Drusinsky are turning to a new training aid for their long running, swimming, and cycling days: pot. The substance has long been known to alleviate pain, decrease nausea, and improve mood — all reasons it's on the rise among more hardcore athletes who are facing multi-hour, often grueling training regimens. Yet the piece of choice is not the traditional joint or bong — smoking is a nonstarter for these athletes — but baked into energy bars.
The first step in making an effective pot-infused energy bar (assuming it is legal in your jurisdiction) is controversial, and painfully mathematical: Figuring out how strong to make them. Nearly everyone has an opinion of how much pot to use, and one learns quickly to be discerning. Medical marijuana advocates, perhaps for obvious reasons, advise mild ratios of herb to oil, to avoid getting "loopy."
The athletic stoner, on the other hand, wants the benefits of the drug, but needs to perform as well. For most, 0.2-0.25 grams of pot per serving is usually enough for a long, low buzz that's just right for a multi-hour bout of heavy training. To add to that, the cashews in this recipe will give you energy; the coconut and the dates will make it taste good; and the THC-infused coconut oil will make you feel warm all over. Or "baked," as it were. Of course, everyone’s tolerance and metabolism is different, so adjust according to your expectations and experiences.
No-Bake Toasted Coconut Energy Bars
- A generous amount of weed
- At least 2 tablespoons of coconut oil
- ¼ cup butter (or coconut butter)
- 2 cups of unsalted cashews
- 1 cup of pitted dates
- Ground cinnamon
- Sea salt
- 2/3 cup of unsweetened shredded coconut
- A brownie pan
- Parchment paper
- A food processor
First, extract your THC. Grind a tablespoon of pot, whichever strain you want — sativas will keep you from wanting to stay on the couch, but indicas will be better for relieving pain, if you’re aiming to go for a longer distance, so it’s up to you and what you’re used to. Then, in a crock-pot or a double boiler (or a regular sauce pan), on very low heat, cook 1 cup of oil with the ground herb. Stirring occasionally, every half hour or so, you should heat the oil and the pot together for at least 2 hours, if not 3. You can modify these measurements according to what you want to make, of course; do the math.
Preheat your oven to 350° F. Spread 2/3 cup of unsweetened shredded coconut onto a baking sheet, and cook it for 5-6 minutes, until the coconut is golden.
Put the coconut aside, and spread 2 cups of unsalted cashews onto the baking sheet. Cook those for another 5-6 minutes, until fragrant.
In a food processor, mix the coconut, the cashews, 1 cup of pitted dates, a healthy amount of cinnamon, and a tiny amount of sea salt. Pulse until the mixture is crumb-like.
Add ¼ cup of unsalted butter (you can also use coconut butter, if you’re lucky enough to find it) and 2 tablespoons of your THC-infused coconut oil. Pulse until the mixture starts to clump. If it looks too dry, go ahead and add a little more butter. (Or more coconut oil, if you’re feeling optimistic.)
In a brownie pan (8 by 8 inches should do the trick), dab some oil and lay down a sheet of parchment paper. Make sure the paper sticks to the sides. Then pour out your mixture into the pan, smooth it out, and stick the whole thing in the freezer for 15-20 minutes.
Slice them up and eat one. Or put one in your gym bag for later.
Makes 8-16 bars, depending on your tolerance
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