• Preheat oven to 330 degrees F (165 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, on very low heat melt 1/4 cup butter and 1/4 cannabis butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter and 1 teaspoon cannabis butter, Add 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.
• Serve the Chocolate Weed Brownies

• Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
• Cream the Cannabis butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don’t overbeat, or the cupcakes will be tough.
• Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Dip the tops of the cupcakes into the ganache. Do not refrigerate.
• Serve the Chocolate Ganache Cannabis Cupcakes

• First, you'll need to decarb your cannabis in the oven – 220 F, for 20 minutes. ( watch our video in the ingredients section above)
• Grind it up nice and small
• Strain the cannabis -using cheesecloth or old pantyhose over a glass dish
• Add in your butter and mix it up and set in the fridge to cool while you create the pudding mixture below.

Pudding Instructions

• In your saucepan, combine sugar, cocoa, cornstarch and salt. Gradually stir in the milk.
• Bring to a boil over medium heat; boil and stir for 2 minutes.
• Remove from the heat; and slowly fold in your cannabutter and vanilla
• This is the time where you add in all of your favorite candies like Rolos, nuts, mini marshmallows or sprinkles!

Pudding Pop Mold Instructions

• Using a piping bag or funnel, carefully pour your chocolate pudding mix leaving about an inch of room at the top to insert your handle.
• Once all of the molds have been filled, carefully pop on the tops and be careful so as not to tip your molds.
• Place in the freezer for a minimum of 3 hours
• ENJOY!

Chocolate Drizzle- BONUS!

• When your pudding pops are fully frozen, carefully remove them from the molds and place them on a plate.
• Drizzle some chocolate-shell syrup (which hardens after a few minutes so be patient!) over top for an extra-chocolatey explosion! You can use any drizzle you like of course!

• Pre heat oven to 315
• Cream cannabutter, cream cheese, sugar and salt.
• Then add in cocoa, vanilla, almond and pulse once or twice only.
• Alternate your wet and dry ingredients into THREE parts and add in your flour, 6 eggs, and dark chocolate cream or thick chooclate liqueur. NOTE: the chocolate cream MUST be thick.
• Pulse the mixer until the egg yolks disappear but don't over mix.
• Toss in your chocolate chips.
• Grease and flour your bundt cake pan and pour in the batter.
• Bake on 315 for 75 – 90 minutes. Shake the cake after 75 minutes so it falls and stays gooey inside.
• Once your cake has cooled on the counter, pour your ganache on top, and eat!

• Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
• In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
• Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
• In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
• Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
• Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
• When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.