Chocolate peanut butter cups

This indulgent pud is the perfect guilt-free 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, 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.

Honestly Healthy's Peanut Butter Cups

Makes 6

I N G R E D I E N T S 

100g (3½oz/½ cup) raw cacao butter
4 tbsp agave syrup
75g (3oz/¾ cup) raw cacao powder
150g (5oz/1 cup) unsalted peanuts
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.