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Oct 24, 2016 12:05 PM

Recipe: Homemade Cannabis-Infused Halloween Worms and Dirt

Halloween is a special holiday when you want all your food to be not only tasty but also spooky to make you and your guests plunge into the magical atmosphere of this day. Today, it is rather hard to impress your friends with some ghost-like cookies or creepy candies. But what about Halloween worms and dirt infused with marijuana? Believe us, they are worth your time. So, if you want to make this Halloween unforgettable, check out our new recipe!

Tips Before You Start

Today’s Halloween worms and dirt is a classic 6-servings dessert with a new heady twist. There are two methods to make this treat, so you can choose the one you personally prefer. The simple method includes a recipe for marijuana-infused pudding with whole milk and the usage of regular or cannabis-infused gummy worms. The second method, which we call “the healthy method” includes a recipe for a dairy-free and vegan-friendly pudding and homemade gummy worms that are not very easy, but still much fun to make yourself. If you choose the second, healthier way to make today’s dessert, you will get about 50 worms. Each of these spooky gummy worms will contain about 5.5 mg of THC. However, you should remember that the worms are not vegan, so if you have vegan friends, just treat them with the dirt pudding without the worms.

It will take you only 2 hours and 15 minutes to make this dessert in case you choose a simple method and 3 hours and 50 minutes in case you prefer the healthy method.

Are you ready to create something incredible? Let us start!

Simple Method

Equipment Needed

Oven

Baking sheet/small Pyrex dish

Small mixing bowl

Whisker

Small saucepan

6 half-pint mason jars

Plastic wrap

Food processor

Ingredients

2-3 grams kief, unpressed hash or 1 milliliter hash oil

2 egg yolks (optional)

4 cups whole milk or cream

2 3.5-ounce boxes Organics Chocolate Pudding Mix

2 packages Newman's Own Chocolate Creme-Filled Chocolate Cookies

1 package gummy worms (regular or cannabis-infused)

Instructions

  1. If you are using kief or hash, preheat the oven to 240 degrees Fahrenheit and follow all the next steps. If you are using hash oil, start with step 8.
  2. Put hash or kief on a baking sheet or in a Pyrex dish.
  3. Place the baking sheet in the preheated oven for 7 to 10 minutes.
  4. Then, remove the baking sheet from the oven, stir hash/kief or shake the baking sheet and put it back into the oven.
  5. Bake for 10 more minutes and remove from the oven.
  6. Put the egg yolks in a small mixing bowl and use a whisker to nicely beat them. Put the bowl aside for a while. A tip here: If you do not want to use egg yolks, just skip this step.
  7. Pour milk into a medium saucepan.
  8. Place the saucepan on the stove.
  9. Add baked kief (hash) or hash oil to the milk.
  10. Stir the ingredients and turn on low heat.
  11. Let the mixture cook over low heat for 10 to 15 minutes until the milk starts to steam.
  12. Then, add the pudding mix and egg yolks, if you use them, to the infused milk.
  13. Use a whisker to mix the ingredients.
  14. Once the mixture is smooth, increase the heat to medium-low and continue whisking.
  15. When the mixture starts to boil, cook for 1 minute, constantly stirring.
  16. Then, remove the mixture from heat.
  17. Put ⅙ of the mixture into a mason jar. A tip here: Leave 1 inch of space at the top of the jar.
  18. Place a piece of plastic wrap on the pudding surface to avoid the formation of skin.
  19. Repeat this process with the five other jars.
  20. Place the mason jars with pudding in the refrigerator for at least 90 minutes. A small tip here: It is better to keep the jars in the refrigerator overnight.
  21. Use a food processor to crumble chocolate cookies.
  22. Remove the jars from the refrigerator, unwrap and stir up.
  23. Evenly cover each pudding with cookie crumbles.
  24. Top each pudding with the regular or medicated gummy worms. A tip here: You can screw the lids back on the mason jars if you are going to transport the treat.

Healthy Method

Be attentive before making up a shopping list for this variant of the recipe because we have divided the list of ingredients and necessary equipment into three parts (chocolate coconut pudding, cookie crumbles, and cannabis-infused worms) to make it easier for you to follow.

Equipment Needed

Chocolate coconut pudding:

Oven

Baking sheet/small Pyrex dish

Medium saucepan

Rubber spatula

Small mixing bowl

Whisker

Shallow pan

Food processor/blender

Cookie crumbles:

Food processor

Cannabis-infused worms:

Medium saucepan

Small mixing bowl

Measuring cup

100 bendy straws

Pint glass/large jar

Rubber band

Plate

Rolling pin

6 mason jars

Medium saucepan

Ingredients

Chocolate coconut pudding:

2-3 grams of kief/unpressed hash

1 and ½ cups water

1 cup maple syrup

4 tablespoons agar flakes

1 14-ounce can coconut milk

2 tablespoons arrowroot powder

¼ cup cocoa powder

¼ teaspoon salt

½ cup semi-sweet chocolate chips

2 teaspoons vanilla extract

Cookie crumbles:

2 packages Newman's Own Chocolate Creme-Filled Chocolate Cookies

Cannabis-infused worms:

3 cups concentrated cherry/pomegranate/cranberry juice

9 tablespoons gelatin

1 milliliter hash oil (optional)

1 teaspoon vanilla extract

½ teaspoon lemon extract

¾ cup whipping cream

Instructions

  1. Preheat the oven to 240 degrees Fahrenheit.
  2. Put hash or kief on a baking sheet or in a Pyrex dish.
  3. Place the baking sheet in the preheated oven for 7 to 10 minutes.
  4. Then, remove the baking sheet from the oven, stir hash or shake the baking sheet and put it back into the oven.
  5. Bake for 10 more minutes and remove from the oven. Put the baking sheet aside for a while.
  6. Pour water in a medium saucepan.
  7. Add maple syrup and agar flakes and let the mixture sit for 5 minutes until the agar flakes are soft.
  8. Place the saucepan on the stove and turn on medium heat.
  9. Bring the mixture to a boil.
  10. Once the mixture starts to boil, lower the heat.
  11. Let the mixture simmer for 5 to 10 minutes until the agar flakes are completely dissolved.
  12. Stir the mixture with a rubber spatula to make sure that there are no agar flakes sticking to the sides of the saucepan.
  13. Pour ¼ cup of coconut milk into a small mixing bowl.
  14. Mix in arrowroot powder and put the bowl aside.
  15. Add the rest of the coconut milk, cocoa powder, and salt to the agar and maple syrup mixture in the saucepan.
  16. Place the saucepan on the stove and turn on medium heat.
  17. Bring the mixture to a boil.
  18. Then, mix in the arrowroot and coconut milk mixture. A tip here: Constantly stir the mixture until bubbles begin to appear and the mixture thickens a little.
  19. Remove the saucepan from heat.
  20. Add chocolate chips, baked hash or kief, and vanilla extract to the mixture.
  21. Let the mixture sit for a few minutes until the chocolate chips are completely melted.
  22. Use a whisker to mix all the ingredients.
  23. Pour pudding into a shallow pan.
  24. Wait until the mixture steams and put the pan into the refrigerator for 45 minutes. A small tip here: It is better to keep the pan in the refrigerator overnight.
  25. Cut the pudding into chunks and put in a food processor or blender.
  26. Blend the pudding until smooth. Put aside.
  27. Use a food processor to crumble chocolate cookies. Put the crumbled cookies aside.
  28. Pour cherry, pomegranate or cranberry juice into a medium saucepan.
  29. Slowly stir in gelatin. A tip here: Gradually stir in a small portion of gelatin and do not add the next portion until the previous one is incorporated.
  30. Place the saucepan on the stove and turn on low heat.
  31. Then, slowly turn up the heat to medium, constantly whisking until all gelatin is dissolved.
  32. Add hash oil if you want, and stir until it is also dissolved.
  33. Remove the saucepan from heat.
  34. Add vanilla and lemon extracts to the mixture.
  35. Pour cream in a small mixing bowl.
  36. Measure out 1 cup of the gelatin mixture and add it to the cream.
  37. Mix the ingredients.
  38. Extend the bendy straws and place them standing tall in a pint glass or large jar.
  39. Secure the tops with a rubber band.
  40. Place a plate below the glass to catch any excess.
  41. Pour the gelatin and cream mixture evenly into the straws.
  42. Place the glass into the refrigerator to make the jello firm.
  43. When it is time to remove jello from the straws, run hot water along the outside of the glass to loosen the gelatin.
  44. Pull the straws out firmly using a lateral motion.
  45. Clean off the scraps from the outside of the straws.
  46. Use a rolling pin to slowly squeeze the worms out of the straws by rolling from the empty end of the straw. A tip here: The worm should crawl right out of the straw. It may take time to complete this process, because if you hurry, the straw will split under pressure.
  47. Divide half of the pudding amongst the jars.
  48. Cover the puddings with half of all cookie crumbles and worms.
  49. Top the worms with the rest of the pudding, cookie crumbles, and worms.
  50. Serve. A tip here: You can also screw on the lids back on the mason jars if you are going to transport the treat.

Do not forget that this delicious dessert is weed-infused and very potent. That is why you should consume this worms and dirt treat responsibly. Do not eat too much at once and avoid getting behind the wheel after enjoying this Halloween dainty for the reasons of safety. Remember to keep this dessert away from children and pets.

We hope you liked our recipe. Have a happy and heady Halloween!

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