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Chocolate Peanut Butter Cups

This indulgent yet guilt-free pud is the perfect Mother's Day treat, the final part in our series of recipes from chef Natasha Corrett and nutritionist Vicki Edgson from Honestly Healthy.


These are the Honestly Healthy alternative to Reese’s Pieces. Not exclusive to Valentine’s Day, they are so easy to make and a great energy booster of an afternoon – just pop them in a jar for a much needed snack.


Makes 6

100g (3½oz/½ cup) raw cacao


4 tbsp agave syrup

75g (3oz/¾ cup) raw cacao


150g (5oz/1 cup) unsalted


2 tbsp coconut oil

1 tsp nutritional yeast flakes


Place the cacao butter and agave syrup in a Vitamix or high-speed blender and blend on high speed until liquid, then add the cacao powder and blend again to combine. Transfer to a  bowl, then coat the bottom and sides of 6 mini paper muffin liners with the chocolate, reserving enough to make a lid for each one. Place in the freezer for 4 minutes to set.


Meanwhile, wash and dry the blender jug and whizz the remaining ingredients to form a smooth butter. Divide the peanut butter between the chocolate cups and pour a layer of chocolate over the top. Return to the freezer for 5–10 minutes to set. Store in an airtight container in the refrigerator.