Frozen Banana Peanut Butter Caramel Cups

Is it not one of the best feelings to look out your window at 7pm and still see blue skies and sunshine? I am definitely stoked about it. I have this strange sense of guilt every time I am inside and it is beautiful outside. I feel like I am wasting the opportunity to feel sun on my skin and breathe fresh air. For example, today I walked to work and back again (45 minutes each way) but when I got home I felt a definite sense of agitation and the need to be outdoors. I was exhausted, but I still wanted to experience those last daylight hours to their fullest. At least in my mind. My body had other ideas (comfy clothes and a snack) so I compromised by making almond butter and opening all of the windows.*

This is an exciting week for me. Friday is my last day at work! First, I want to thank all of you for your kind messages and notes about last week's post. It really meant the world to me, and your support is so truly heartwarming. This week marks the beginning of a shift in my life. Even though I finished school in December, Montreal will always remind me of being a student. It is hard to shift my perception of the city into anything else. It's been a hard winter, but knowing that I only have a few weeks left in this city is making me sentimental. 

I have just over a week in Montreal once I am finished work. After that I am heading to Toronto, then to Bonnaroo (!!!), back to Toronto, and then finally flying out to Vancouver at the end of June to start a new chapter (for fear of being cliché) of my life. It is jam packed, crazy, and I am over the moon excited!

By the way, does anyone have tips on flying with cats?

I don't have many words today, but more a general sense of impending possibility. I'll talk to you next week from the other side of work (and a new stint of unemployment). Have a great week, babes. ♥

*UGH. I just got up from writing this to make a cup of tea and my cat knocked over a full glass of water that was on my desk into my open bag... Anyways, it is now 8pm and STILL sunny outside! 

Another dessert, you might ask? 

I don't usually post sweet recipes (or at least not as often as savoury dinner situation recipes) so two in a row is unusual. But really, why not?

I made your usual, run-of-the-mill homemade peanut butter cups last week and Sebastian loved them. He couldn't stop talking about how good they were, and why hadn't I made them before. He suggested posting the recipe in this space, but I just couldn't justify it, not when there are so many superbly delicious recipes for the same thing on the internet. 

Over a bowl of ramen (and ridiculously good cocktails) we devised this recipe. I have to give him credit for the peanut butter banana combo. I know it is a classic, but I don't usually gravitate towards banana in desserts. I was so pleasantly surprised by these. 

You know banana ice cream (or nice cream)? Well, these are basically like little nice cream bites, coated in chocolate and stuffed with peanut butter caramel. SO GOOD. 

They are incredibly simple and made up of only 5 ingredients! 

Please try them. Please love them. 

frozen banana peanut butter caramel cups

Makes 12 mini cups

If your peanut butter is unsalted add a pinch of salt to the caramel. If you prefer a sweeter chocolate, you can add an additional tbsp maple syrup, although I found it plenty sweet. A key to this recipe is slicing the banana very thinly. The thinner the banana slices the more evenly the chocolate will look on top (and the more caramel you can add). 



  • 2 tbsp creamy peanut butter (unsweetened + a pinch of salt)
  • 3 tbsp maple syrup, divided 
  • 1/3 cup coconut oil
  • 1/3 cup cacao powder
  • apprx. half a banana sliced (12 very thin slices)



Prepare 12 mini cupcake liners on a baking sheet. To make the peanut butter caramel, combine the peanut butter with 1 tbsp maple syrup in a small bowl and whisk until smooth. Set aside. In a small saucepan over medium heat, melt the coconut oil. Once melted, whisk in the cacao powder and 2 tbsp maple syrup and remove from heat. 

Pour 1 tsp of the melted chocolate mixture into each mini cupcake liner. Place in the freezer and let set for 10 minutes. Next, add a slice of banana to each liner on top of the now hardened chocolate (read above notes on thinness of banana). Add a small dollop of the peanut butter caramel (1/2 tsp to 1 tsp) and smooth it evenly with a spoon or your fingers. Finally, fill the rest of the liner to the top with the remaining melted chocolate. It should cover the banana and caramel completely. Return to the freezer and set for at least 35 minutes (although the longer the better). Decorate with additonal banana if desired. Store in the freezer in a sealed container for up to (I would guess) two weeks.