Recipes

Ingredients: For the Pumpkin Mousse: 1 cup pumpkin puree 1/2 cup heavy cream 1/4 cup brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp vanilla extract For the Ganache: 1/2 cup Bhang dark chocolate (FOR CANADA, JUST PUT DARK CHOCOLATE CHIPS) 1/4 cup heavy cream For the S’mores Topping: 1/4 cup graham cracker crumbs 1/4 cup mini marshmallows 1 tbsp melted butter 10mg per serving(for canada only) Instructions: Prepare the Mousse: In a bowl, whip the heavy cream until soft peaks form. In a separate bowl, mix the pumpkin puree, brown sugar, spices, and vanilla....

Prep Time: 20 minutes Cooling Time: 1 hour Total Time: 1 hour 20 min Ingredients: Bhang Chocolate (flavor of your choice) Pretzels  Candy Cane Recipe Steps: Melt chocolate in double boiler over medium heat on stove top. Dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets and sprinkle with crushed candy canes. Allow to harden in refrigerator and enjoy!

Score points with our Super Bowl inspired cookie recipe!  Prep Time: 2 hours, 30 minutes Cook Time: 12 minutes Total Time: 4 hours, 45 minutes Yield: 28 (3.5 inch) cookies Recipe: 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled) 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature 3/4 cup (150g) granulated sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract optional for flavor: 1/4 – 1/2 teaspoon almond extract Non-infused chocolate mixed with Bhang Chocolate (or desired dose) Icing (optional to make from scratch) Instructions:...

Yield: 4 Prep time: 10 MINUTES Additional time: 2 HOURS Total time: 2 HOURS 10 MINUTES Bhang Chocolate Mousse that is deliciously loaded with rich chocolate flavor. INGREDIENTS: 2.16 cup (500ml) of Whipping Cream 2 Gelatin Sheets 2 large (85g) Eggs 1 large (50g) Egg yolks ¼ cup (50g) of Granulated sugar 1.88 cup (300g) of non-infused Dark Chocolate roughly chopped Set aside Bhang Chocolate bars 2 tsp Vanilla extract   INSTRUCTIONS Using an electric mixer, whip the cream in a large mixing bowl until soft peaks form. Once the cream is whipped, store in the refrigerator. Place the dark non-infused chocolate in a stainless...