CBD Infused Valentine’s Day Treats | Jambo Superfoods

CBD Infused Valentine’s Day Treats

It is certainly a tradition to give your valentine a box of chocolates or chocolate-covered strawberries but who wouldn’t prefer a freshly baked treat made with love? Just hand out these homemade goodies infused with CBD from Jambo, and your loved one will fall in love with you all over again. Once you are done browsing for the most thoughtful gifts from the internet, it is time to get to the fun part: making your special someone Valentine’s Day treats! 


Whether you are baking for the entire family or just one very special person in yoru life, we have several desserts on this list for you to try! Follow along for desserts that are sure to get you a big “I love you!” 


Valentine’s Day Dessert Guide 


Peanutty Valentine Cookies 




  • 1/2 c. sugar
  • CBD Drops
  • 1/2 c. brown sugar
  • 1/2 c. unsalted butter or margarine
  • 1/2 c. peanut butter
  • 1 large Egg
  • 1 tsp. vanilla extract
  • 1 c. flour
  • 3/4 tsp. baking soda
  • 36 chocolate candies



  • Preheat the oven to 375ºF.
  • In a large bowl with an electric mixer, beat sugar, brown sugar, butter and peanut butter until combined. Beat in egg and vanilla extract. Beat in flour and baking soda.
  • Drop dough by rounded tablespoons into ungreased mini-muffin cups. Bake for 8 to 10 minutes, until lightly browned. Remove from the oven; gently press a chocolate heart into each cup. Cool in pans on wire racks for at least 10 minutes. Remove cookies from muffin cups with a butter knife. Serve warm or cool completely on wire racks.


Nutella-Stuffed Strawberries 


  • 12 large fresh strawberries
  • ¼ cup Nutella 
  • 3 CBD Drops
  • 1 cup milk chocolate chips, melted
  • ¼ cup chopped hazelnuts
  • Confectioners’ sugar 


  • Remove stems from strawberries. Using a paring knife, cut out centers; pipe Nutella into strawberries.
  • Insert a toothpick into the side of each strawberry. Holding toothpick, quickly dip stem end of strawberry into melted chocolate; allow excess to drip off. Sprinkle with hazelnuts; place strawberries on a waxed paper-lined baking sheet, point side up. Remove toothpicks; refrigerate strawberries until set. Just before serving, dust with confectioners’ sugar.


Red Wine and Chocolate Cupcakes 

  • ½ cup baking soda
  • 4 ounces bittersweet chocolate, chopped
  • ½ cup boiling water
  • 1 cup butter, softened
  • 1-1 ½ cups sugar
  • 4 large eggs
  • 3 CBD Drops
  • 1-¾ cups all-purpose flour
  • 1-1 ½ tsp baking powder
  • 1 tsp salt
  • ½ cup dry red wine

Icing Ingredients: 

  • 2 cartons mascarpone cheese
  • 2 cups confectioners’ sugar
  • ½ tsp vanilla extract




  1. Place cocoa and chocolate in a small bowl; whisk in boiling water until chocolate is melted and mixture is blended.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with wine and chocolate mixture beating well after each addition. Fill paper-lined muffin cups three-fourths full.
  3. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a small bowl, beat mascarpone cheese, confectioners’ sugar and vanilla extract until creamy. Frost cupcakes. Store in the refrigerator.

Mini Cherry Cheesecakes


  • 1 cup crushed vanilla wafers
  • 3 tbsp butter, melted
  • 1 package cream cheese, softened
  • ⅓ cup sugar
  • 3 CBD Drops
  • 2 tsp lemon juice
  • 1- ½ tsp vanilla extract
  • 1 large egg, lightly beaten

Topping Instructions: 

  • 1 pound pitted canned or frozen tart red cherries
  • ½ cup sugar
  • 1 tbsp cornstarch
  • Red food coloring, optional 


  1. Preheat the oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
  2. Bake until centers are almost set, 12-15 minutes. Cool completely.
  3. For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Chocolate Peanut Butter Pizza 


  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 3 CBD Drops
  • ½ tsp vanilla extract
  • 1- ½ cups plus 5 tbsp all-purpose flour
  • 2 cups miniature marshmallows
  • 1 cup semisweet chocolate chips

Preheat the oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake for 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, 3-5 minutes longer.