• Heat the oven to 180 C. Butter and line 2 x 20cm deep springform bake pans with parchment paper.
• Beat the cannabutter and sugar in a large bowl until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined. Mix in the flour followed by the baking powder and biaking soda. Stir in the vanilla extract and mashed bananas until just combined.
• Divide the batter equally between the lined cake tins and bake for 35 minutes or until a skewer inserted into the middles comes out clean. Cool in the tins for at least 10 minutes, then transfer to a wire rack to cool completely.
• To make the buttercream, beat the cannabutter and icing sugar for 5 minutes or until light and fluffy. Add the cream cheese and beat for another minute or until fully combined. Add the caramel and mix until the buttercream is thick yet spreadable.
• Spread 50g of the topping caramel on top of one of the sponges, followed by a thick layer of the buttercream, then chill for 10 minutes. Put the plain sponge on top of the iced one and spread the remaining buttercream over the top and sides of the cake. Chill for at least 30 minutes.
• Cool and drizzle store-bought caramel overtop and add more banana slices if desired.

• Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
• Add the instant espresso powder to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
• Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
• Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.

Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cannabis butter on medium speed for 1-2 minutes or until smooth. Add in the peanut butter and continue mixing until well combined with the cannabis butter.
• Add in the powdered sugar, heavy whipping cream, and vanilla extract and mix on medium-high speed for about 1 more minute until the mixture is thick and creamy. Pipe on the cooled cupcakes, top each one with chocolate ganache, and half of a miniature peanut butter cup.

• Heat treat your flour by placing it in a microwave safe bowl and heating on high for 50-60 seconds until the internal temperature reaches 166°F.
• In a large bowl using a hand mixer or stand mixer, cream together the brown sugar, granulated sugar, and cannabutter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
• Beat in flour until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature chocolate chips with rubber spatula.

• In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted cannabutter.
• Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
• Layer the sliced strawberries evenly on top of the frozen crust. Plate the dish into the refrigerator while preparing the rest of the dish.
• In a large mixing bowl place the softened cream cheese, powered sugar, vanilla extract and lemon juice and using a hand mixer combine until light and fluffy and no lumps. Set aside.
• In a chilled medium mixing bowl place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
• Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of the strawberries in the 8×8 dish.
• Set the other half of the mixture aside.Place the 8×8 dish in the refrigerator while preparing the next step.
• In the bowl with the remaining cream cheese/whipping cream mixture add the 3 Tablespoons of dry strawberry gelatin. Using a rubber spatula gently fold in the dry strawberry gelatin until combined and solid in color.
• Spoon the mixture onto the top of the 8×8 dish.
• Sread the Cool Whip on top of the 8×8 dish as the last layer.Chill at least one hour before serving.Garnish with sliced strawberries and graham cracker crumbs if desired

• Line two baking sheets with parchment paper. Set aside.
• In a large saucepan over medium heat, combine the cannabutter or oil, sugar, milk, and coca powder.

  Bring the mixture to a rolling boil. Allow the mixture to cook for 60-seconds, stirring frequently. Turn off the heat.
• Add the oats, peanut butter, and vanilla extract to the pan. Stir well, until all ingredients are well combined. Then fold in the marshmallows.

  Drop the cookie mix by the spoonful onto the reserved parchment paper.