Peanut Butter Chocolate Banana Ice Cream Bites
INGREDIENTS
- Banana
- Coconut Milk
- Walnuts
- Dark Chocolate Chips
- Semi-Sweet Chocolate Chips
- Vanilla Extract
- 1906 Bliss Cups
STEPS
- Dice banana and put in the freezer for a couple hours
- Add banana to a food processor or blender with coconut milk and a splash of vanilla until smooth
- Pour your creamed mixture into a pan lined with parchment paper and put in the freezer for 2-3 hours
- Remove from freezer and cut into squares and then chill back in the freezer for a few minutes
- Combine chocolate chips and 1906 Bliss Cups to your dosage in a bowl and melt either in a microwave or with a double boiler
- Stir walnuts into melted chocolate
- Drizzle chocolate mixture over your ice cream bites and chill back in the freezer for a few minutes
- Enjoy
Tropical Paradise Popsicles with Dixie Elixirs
INGREDIENTS
- Coconut Milk
- Pineapple
- Mango
- Banana
- Dixie Fruit Punch Elixir
STEPS
- Dice fruit
- Add diced fruit to a blender with coconut milk
- Add your proper dose of Dixie Fruit Punch Elixir and continue blending
- Pour mixture into dixie cups and insert popsicle sticks
- Put popsicles in the freezer for 5-6 hours, or until frozen
- Remove from dixie cups and roll in rainbow sugar
- Enjoy
Pomegranate Mojito with Recreate Everyday Tincture
INGREDIENTS
- Ice
- Lime
- Pomegranate Seeds
- Pomegranate Juice
- Mint
- Limonata Sanpellegrino
- ReCreate Everyday Tincture
STEPS
- Add ice to a rocks glass
- Add pomegranate juice, a squeeze of lime, and mint
- Sprinkle in some pomegranate seeds
- A few drops from your ReCreate Everyday Tincture
- Finish with a splash of the Limonata Sanpellegrino
THC-Infused Fall Noodles with Roasted Hazelnuts and Chili Honey
INGREDIENTS
- Pasta
- Chili Pepper Flakes
- Butternut Squash
- Honey
- Hazelnuts
- Mint
- Garlic
- Parmesan
- Lemon
- Salt
- Pepper
- Olive Oil
- Ripple Dissolvable THC Packets
STEPS
- Combine your chili flakes, honey, and one 10mg Ripple Dissolvable THC packet.
- Cook your pasta until al dente. Make sure to save about a cup of the pasta water once it is done cooking.
- While your pasta is cooking bring a second pan up to a medium-high heat. Toast your hazelnuts in the pan for 2-3 minutes until golden brown then remove and set aside for later.
- Add your oil to your pan along with butternut squash and garlic. Add your cup of pasta water to the pan. Cook for about 5-6 minutes until golden brown. Season with salt and pepper.
- Once the butternut squash is tender, gold, and brown, add in your pasta, hazelnuts, parmesan, and mint. Squeeze over your lemon juice and drizzle with your Ripple-infused chili honey.