Melt the cannabutter in the top bowl of a double boiler. Stir in cocoa powder and powdered sugar until well combined.
Pour the mixture into a chocolate mold. Transfer the mold carefully into the fridge, keep flat. Chill for 10 minutes or until the mixture hardens.
Remove the chocolate bar from the mold. Transfer the bar into an airtight container or a ziplock bag. Store in the fridge for up to 2 months or in the freezer for up to 6 months.
