Go Back
+ servings
Print Recipe
0 from 0 votes

Weed Chocolate Pudding Pops

Cold & Creamy Chocolate-y Goodness in a pudding pop!
Prep Time20 mins
3 hrs
Keyword: (Cannabutter), Chocolate, pudding
Servings: 6 pops
Author: Steph Van De Ven
Cost: 20


  • 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


  • 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!


  • 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!