Shopping Cart (0)

Indulge your sweet tooth with these delicious CBD-infused desserts

Fall is in full swing which means the pumpkin-spiced energy within is calling out for cozy, seasonal treats.  Whether you’re throwing a dinner party, getting ready for the holidays, or just want a fun, culinary endeavor, these CBD-infused fall recipes will hit the spot.

Friendly Reminder:

CBD is not THC. It  will not get you high. These are not “edible” recipes. CBD is a cannabinoid found in the cannabis plant, and has been known to help with anxiety, stress, pain relief, inflammation, and mood regulation. 


How to Cook with CBD

Most CBD recipes call for CBD oil, which is made by extracting CBD from the cannabis plant and blending it with carrier oil. Soul CBD’s CBD oils incorporate MCT oil from coconuts to make it easier for the body to absorb. These oils are then given decadent, all-natural flavors like peppermint, orange, and watermelon-mint—all of which are vegan, organic, and gluten free—which can be taken on their own, or put into fun food and drink recipes.

Keep in mind that high heat can lower CBD’s efficacy, so stick with recipes that bake at 350°F or less, or add it to no-bake treats like whipped cream or protein bites.



Blackberry Pie Jars

Prep Time: 20 minutes

Bake Time: 20-24 minutes

Cool Time: 30 minutes

Total Time: About 70 minutes 

Yields: 4 servings 


  • 5 cups of fresh blackberries, rinsed

  • 3 tbsp cornstarch

  • 1/2 - 3/4 cup granulated sugar 

  • 1 dropper of Soul CBD Blackberry pie CBD Oil 


  • 1/2 cup all purpose flour

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1/4 tsp salt

  • 1/2 cup rolled oats

  • 6 tbsp butter or vegan butter

  • 1/4 tsp cinnamon

  • 1/4 tsp salt


  1. Combine the blackberries, 1/2 cup granulated sugar and cornstarch in a large pot over medium heat. Mash the blackberries as they are cooking. Cook until the mixture has thickened and is bubbly. Remove from heat and set aside.
  2. Combine the all purpose flour, brown sugar, 1/4 cup granulated sugar, oats, cinnamon and salt.
  3. Add in a dropper of Soul CBD Blackberry Pie CBD Oil 
  4. Cut in the butter/vegan butter until the mixture resembles crumbs.
  5. Fill 4 half pint mason jars 1/3 full with the blackberry mixture. Add a layer of the crumb mixture. Then add more berries up to the beginning of the rim of the jar. Add the remaining topping to each jar.
  6. Place the jars on a baking sheet.
  7. Bake at 350°F for 20-25 minutes or until the blackberry mixture is bubbly and the crumb topping is golden.
  8. Allow to cool for at least 30 minutes before serving. 


Orange-Cranberry Scones

Prep time: 30 min

Cook time: 25 minutes

Total time: 1 hour

Yield: 8 large or 16 small scones


  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface

  • 1/2 cup (100g) granulated sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons orange zest (about 1 orange)

  • 1/2 cup (115g) unsalted butter, frozen

  • 1/2 cup (120ml) heavy cream

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 1 heaping cup (125g) frozen cranberries*

  • 1 dropper of Soul CBD Orange CBD oil drops

  • optional: 1 Tablespoon (15ml) heavy cream and coarse sugar


  • For Orange Glaze

  • 1 cup (120g) confectioners’ sugar

  • 2 to 3 tablespoons of fresh orange juice


  1. Preheat oven to 400°F 
  2. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  3. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
  4. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  5.  Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  6. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
  9. Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Add in a few drops of Soul CBD Orange CBD oil drops. Drizzle over scones.

Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


Lemon-Blueberry Dessert

Prep Time: 10 mins 

Additional: 20 mins 

Total: 30 mins 

Yields 4


  • ½ cup blueberries, or more to taste 

  • 1 lemon, juiced 

  • 1 teaspoon white sugar 

  • 2 (3/4 inch thick) slices prepared pound cake, crusts trimmed and cut into 1/2-inch squares 

  • 2 cups cold milk 

  • 1 (3 ounce) package instant lemon pudding mix 

  • ½ cup whipped cream, or to taste

  • Soul CBD Lemon-Lime CBD


  1. Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
  2. Divide pound cake cubes into 4 small dessert dishes.
  3. Pour milk into a bowl, add pudding mix and 1 dropper of Soul CBD Lemon-Lime CBD oil drops, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
  4. Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.


Peppermint Pretzel Bark

Hands-On: 15 mins 

Total: 20 mins

Yield: 12 servings


  • 1 (16-oz.) package vanilla candy coating, chopped 

  • ½ teaspoon peppermint extract 

  • Parchment paper 

  • 1 cup coarsely chopped pretzel sticks 

  • ⅔ cup coarsely chopped peppermint candy canes

  • 1 dropper of Soul CBD’s Peppermint CBD oil drops


  1. Microwave candy coating in a 1-qt. microwave-safe glass bowl at MEDIUM (50% power) for 1 minute; stir. Microwave until melted and smooth, stirring at 30-second intervals. Stir in peppermint extract 
  2. Take out of microwave and stir in  Soul CBD’s Peppermint CBD oil drops
  3. Spread half of melted candy coating about 1/8 inch thick in a parchment paper-lined jelly-roll pan. Sprinkle 1/2 cup chopped pretzels and 1/3 cup chopped candy canes over melted candy coating, and press into coating. Repeat procedure with remaining ingredients on another parchment paper-lined jelly-roll pan. Chill 5 minutes or until cool and firm. Break into pieces.


These tasty autumn treats with a CBD twist are delicious, unique, and fun to make. We hope you enjoy them (and the way they make your home smell!)

 Bake any of the above recipes? Tag us @mysoulcbd