Psychedelicatessen: Easy Pot Pudding

Elise McDonough

Photo courtesy of Callisto Press.

Enjoy a dankly decadent delight with this easy no-cook cannabis chocolate pudding from the new book The Medical Marijuana Dispensary: Understanding, Medicating and Cooking with Cannabis by veteran Oregon cannabis chef Laurie Wolf of Laurie & Mary Jane, who writes:

“With a velvety texture and a deep, rich taste, this recipe is almost too easy to be true! Keep in mind that this no-cook method calls for eggs. Although the hot coffee will slightly cook the eggs, you may not want to consume undercooked eggs if you have a weakened immune system. This recipe is gluten-free, soy-free, nut-free and vegetarian.”

You’ll love this easy recipe from chef Laurie Wolf.

Dark Chocolate Blender Pudding

Makes 4 servings

Prep Time: 10 minutes, plus 3 hours chill time

Required Equipment: Blender

Ingredients:

12 ounces dark chocolate chips
4 eggs, at room temperature
4 teaspoons cannabutter, melted
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
Pinch salt
1 cup very hot coffee
2 ounces chopped dark chocolate (optional)

In a blender, combine the chocolate chips, eggs, cannabutter, vanilla, almond extract (if using) and salt. Pulse a few times to break the chocolate chips into pieces.

Remove the lid of the blender, and pour in the hot coffee, continuing to blend at a low speed.

Replace the lid and blend for 2 minutes, until the pudding is silky smooth.

Pour the mixture into individual pudding bowls. Allow to set for at least 3 hours in the refrigerator.

Before serving, top with chopped dark chocolate, if using.

Cover the remaining servings with plastic wrap and store in the refrigerator for up to 5 days.

Dosage Test

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

Perfect for those designing a cannabis therapy program, this book teaches novice users all about the plant.

The Medical Marijuana Dispensary: Understanding, Medicating and Cooking with Cannabis

From veteran edibles chef Laurie Wolf and her mother Mary Wolf comes this valuable guide to all aspects of using cannabis as a medicine.

Forty-five recipes are accompanied by strain profiles, patient testimonials and tips for cultivating cannabis at home. This is a wonderful reference for those who need a crash course in cannabis, intended to help patients design their own medical marijuana treatment programs.

Elise McDonough

A 14-year veteran of HIGH TIMES, Elise McDonough has sampled many cannabis-infused delights, from space cakes at Amsterdam’s infamous coffeehouses to award-winning medical edibles in California and Colorado. She is the author of the High Times Cannabis Cookbook.