As a kid, what was your favorite treat in the summertime?

Does it take you back just thinking about it?

Life was so simple back then, right? For many of us, those childhood-summertime memories are the best. You spent your days playing, exploring and most importantly: snacking!

Have you ever enjoyed home-made weed chocolate pudding pops?

The British claim stake in creating pudding in the 17th century. But the past is the past and today? You’re claiming chocolate to take over your taste-‘buds’!

Weed chocolate pudding pops are better than any summertime snack you may have ever had. BUT it’s for REAL chocolate-lovers only!

While making your own rich and sweet weed chocolate pudding pops, you may be inspired to add a few other fun food-items into the mix. Creativity is encouraged, and yes – you have to share!

You could try mixing in the following add-in ingredients, but if you want to keep it simple, that’s cool too.

• mini marshmallows
• mini Rolo chocolates
• shredded coconut
• crushed pecans or nuts
• chocolate sprinkles
• orange slices
• a shot of espresso

If you want to create cute marijuana leaf treats or emoji faces for fun, try our new molds! Just stick a popsicle stick on top, throw it in your freezer and call it a day!

Steph Van De Ven

Weed Chocolate Pudding Pops

Cold & Creamy Chocolate-y Goodness in a pudding pop!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

3 hours hrs

Servings: 6 pops

Ingredients Equipment Method

Ingredients

  

• 1/8 ounce Cannabis (decarbed)
• 2 tbsp Butter
• 1 cup Sugar
• 1/2 cup Baking cocoa
• 1/4 cup Cornstarch
• 1/2 tsp Salt (Himalayan salt is a great choice)
• 4 cups Whole Milk ( Or milk of your choice)
• 2 tsp Vanilla extract (Organic & pure is best)

Add-in options

• 1/2 cup Mini Rolos, marshmallows, sprinkles, shredded coconut, orange slices, crushed nuts Your choice!
• 1 bottle Chocolate shell hardening syrup To drizzle on top after they've hardened in the freezer!
• 1/2 cup Crushed nuts or candies To sprinkle on the top after you've used your chocolate shell hardening syrup!

Equipment

• Glass bowl for mixing
• Glass dish for your decarbed cannabis
• Silicone mixing spoon
• Silicone whisk
• Popsicle molds – preferably long and oval shaped with handles.
• Funnel, cheesecloth or pantyhose for straining
• Grinder or pestel and mortar
• Saucepan

Method

 

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

Pudding Instructions

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

Pudding Pop Mold Instructions

1. 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.
2. Once all of the molds have been filled, carefully pop on the tops and be careful so as not to tip your molds.
3. Place in the freezer for a minimum of 3 hours
4. ENJOY!

Chocolate Drizzle- BONUS!

1. When your pudding pops are fully frozen, carefully remove them from the molds and place them on a plate.
2. 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!

Let us know how your weed chocolate pudding pops turned out in the comments below and for more yummy edible recipes for chocolate lovers, check out:

1. 5-minute Weed Chocolate Bar
2. Cannabis Chocolate Dipped Pretzels
3. Weed-Infused Salted Caramel Chocolates