As Halloween gets close and closer, we’re trying to use the season to our advantage and create all sorts of unique cannabis treats for stoners who thrive during the spooky season.

This recipe is the perfect way to create Halloween-themed cake pops but with a special cannabis twist. Get your apron on, and let’s get cracking.

Prep time: 45 Minutes
Freezer Time: 1 Hour
Serves: 30

• 1 cup Canna-butter, softened
• 1 cup sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 1 1/2tsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 tbsp Canna-coconut oil
• 1 Cup storebought frosting
• 3 tablespoons green sprinkles (optional)
• 3 tablespoons orange sprinkles (optional)
• 30 lollipop sticks
• 36 ounces melting candy wafers: white for Mummies and Ghosts and chocolate for Monsters

For Ghost Halloween Cake Pops:

• 1-ounce mini candy eye decals
• 1 ounc large, black non pareils

For Mummy Halloween Cake Pops:

• 1 ounce large, red non pareils

For Little Monster Halloween Cake Pops:

• 1-ounce candy eye decals (a variety of sizes, if possible)
• 2.5-ounce chocolate sprinkles

• Grease a large baking pan and preheat the oven to 350 degrees.
• In a large mixing bowl, add sugar, Canna-butter, and beat together. Once combined, add the eggs and vanilla. Mix until blended.
• In a separate bowl, sift together the flour, baking powder, and salt. Combine with wet ingredients and whisk until evenly mixed.
• Pour cake onto the baking pan and cook for 20 minutes or until golden brown.
• Once the cake has cooled, transfer it to a large mixing bowl in large chunks and break up into crumbles with your hands.
• Add the frosting, vanilla, salt, and sprinkles if using, and either mix with your hands or a firm spoon until well-combined.
• Roll about 2 tablespoons of the mix into a ball and set on wax (or parchment) paper.
• If making Ghost Halloween Cake Pops, narrow the top of each cake ball into a bell shape and gently pinch the bottom outward to form the “skirt” of the ghost.

• Transfer all of the cake balls to a sheet pan lined with wax paper or the storage container. If using the storage container, separate each layer of cake balls with a sheet of wax paper. Freeze for 1 hour.
• Remove from the freezer, and melt the candy wafers according to package instructions. If you’d like, transfer some of the melted wafers to a measuring cup to make dipping easier.
• Prepare your decorations. Dip the tip of the lollipop in the melted wafers, and then gently insert it into the center of the cake ball, about 3/4 of the way down.
• Submerge the cake ball entirely in the melting wafers, and allow the excess to drip off before transferring to the work surface.
• Decorate the cake ball as desired (see pictures) right away before the coating hardens. Repeat with the remaining cake balls.
• Allow the candy shell to harden completely before serving, 25-30 minutes, and enjoy!