Psychedelicatessen: Homemade Nugtella

"Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure."

Chef Coreen Carroll started out with award-winning medicated macaron company Madame Munchie back in 2014, when their fabulous French cookies took the first place prize for Edibles at the HIGH TIMES NorCal Cannabis Cup. Winning the Cup “really gave us a lot of exposure and proved the concept,” Carroll said, adding that they conducted extensive marketing research before choosing to medicate macarons.

“It’s the most difficult cookie in the world,” Carroll said, due to the technical skills required to work with the meringue.

This hazelnut spread, however, is easy as could be!

Carroll explained that they use this homemade version of Nutella as a filling for their macarons, but “it’s also great on toast, ice cream… or anything!” 

Since their Cup victory, Carroll has branched out with fiancé Ryan Bush, leaving Madame Munchie behind to host cannabis-friendly events known as the Cannaisseur Dinner Series, pairing delicious cuisine with various yummy pot strains. Carroll frequently gives this homemade spread as a gift to the guests at her dinners, so be sure to check them out!

Make this version of cannabis-infused medicated “Nugtella” for a special sweetie, or savor it all by yourself! 

This recipe calls for hazelnut butter, which is difficult to find in stores. You can substitute with another type of nut butter, or make your own hazelnut butter at home. First, you’ll need to lightly toast raw hazelnuts and remove as much of their skins as possible. Then, grind the roasted nuts in a food processor or Vitamix blender to create the nut butter.

Medicated Hazelnut Chocolate Spread


• 70 grams semi-sweet chocolate chips (about a 1/2 cup weighed out in a glass or stainless steel bowl) 

• 75 grams cream (about a 1/3 cup)

• 40 grams hazelnut butter (slightly less than 1/4 cup)

• 9 grams of potent cannabutter* (room temperature)

• 1/2 teaspoon organic hazelnut extract

* This can be increased by 5 more grams if less potent cannabutter is available

Yields almost 1 cup


In a small saucepan, whisk together cream and hazelnut butter. Bring this to a simmer and remove from heat. 

Pour mixture over chocolate chips. Let sit for 3 – 4 minutes. 

With a whisk, begin mixing the chocolate and flavored cream starting in the center and slowly moving in a circular motion towards the edge of the bowl. Do this until all chocolate chips are completely dissolved and the mixture is evenly combined. 

At this point, add the room temperature cannabutter and hazelnut extract. Continue whisking until all butter is melted and evenly combined.

Cover the mixture with plastic wrap, making sure the top of the chocolate is touching the plastic to avoid a skin from forming. Refrigerate at least one hour. 

Remove from refrigerator at least 1 hour before consuming to allow the spread to warm to room temperature.

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