3/4 c cannabis or CBD infused coconut oil (room temperature)
In a stand mixer, mix together the dry ingredients. Add in the honey, molasses, water, and vanilla. Gradually add the coconut oil. Mix on low until thoroughly combined and a dough forms. You may find it easier to knead the dough together in the end.
Divide the dough in half and form each half into a disk. Wrap the disks in plastic wrap and refrigerate for 1 hour. Don't refrigerate longer or the dough will be too hard to work with. If you leave the dough in too long, let the dough sit at room temperature for a few minutes until you're able to work with it.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll out the dough on parchment paper or a floured surface, working with one of the refrigerated portions at a time. Roll the dough out to 1/4-inch thick. Try to roll the dough as evenly as possible so that some parts don’t bake more quickly than others. Cut the dough into 5 × 2.5 inch rectangles or use a cookie cutter to cut into your desired shapes. If you're using this graham cracker mainly for graham cracker crusts, you don't need to worry as much about what shape each cracker is, but try to keep them even in size.
Place the crackers on the prepared baking sheet. Bake for 12 to 16 minutes or until the crackers have lightly and evenly browned. Pay close attention towards the end as they go from underdone to burnt in only moments. Let the crackers cool on the baking sheet for about 2 minutes before removing to a wire rack to cool completely. The crackers will harden as they cool, but if they’re still soft when they’ve totally cool, return the tray to the oven and bake for another 2-3 minutes.
Store in an airtight container for up to 2 months.
Graham Cracker Crust:
3/4 c cannabis graham crackers (ground fine in food processor or by smashing crackers in a ziplock bag)
2 tbsp sugar
2 tbsp melted butter
Pinch of sea salt
Mix together all ingredients by hand until they reach the consistency of wet sand.