• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 40 minutes, and then let it cool.
• Grind your cannabis or chop it fine
• Place 4 cups of whole milk in a pan on low heat. Add cannabis and let simmer on low heat for 60/90 minutes without it ever coming to a boil.
• Strain through a cheesecloth
• Let it cool

• Stir sugar, cocoa, cornstarch and salt together in a medium saucepan over medium heat.
• Slowly add cannamilk to dry ingredients in the saucepan. Use whisk if it becomes too lumpy.
• Cook on medium heat and stir constantly until the mixture boils. Keep stirring and boil for one minute.Remove from heat. Stir in butter and vanilla until well incorporated. Fold in hazelnuts.
• Pour equal portions of pudding into 4 small dishes or ramekins. Press plastic wrap onto pudding to prevent skin from forming on top. Serve warm or refrigerate for about 2 hours. Garnish with whipped topping, if desired.

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, cannabis sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

  Note: if you don't like raisins, just skip!
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

• mix cold cannabis milk, condensed milk together until fully mixed.
• fold in real whipped cream.
• set in the fridge for around 30-40 minutes or until stiff.
• remove from the fridge, and layer whipped cream, sliced bananas, and nilla cookies. Repeat again with more whipped cream, bananas and on top, the last of the nilla cookies.
• serve immediately and enjoy! make sure you scoop right to the bottom!

• In a small pot combine sugar, cocoa powder, salt, and cornstarch and mix using a whisk.
• Whisk in milk and combine.
• Now put on the heat and continue to whisk untill it boils on medium heat.
• Let it boil for 20-30 seconds and than take of the heat.
• Add cannabis butter and vanilla while the mixture is off the heat and mix it well.
• Allow the mixture to cool and add to serving bowls ir cups. When they are cooled down, place in the refrigerator for an hour or so. When ready to serve, add scraped chocolate and enjoy.

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

• 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!