I’ve taken this blog post from Helene Wright’s blog (, a runner & cyclist with a serious nut butter addiction! Read below…

As you have probably guessed, I am slightly addicted to nut butters, so any recipe that contains the stuff is a winner in my eyes. And these are just so moreish, if I do say so myself!

These are a healthier version of Reece's peanut butter cups, and the best thing is you can tailor the middle to your own fave flavours. Which brings me onto a new discovery - Nutcessity. A friend of mine came across their products at a local food festival and had to tell me about them. They are so local to me (literally made down the road from my house), and pride themselves on being organic, free from added sugar, preservatives and oils so I had to give them a go.
Their nut butters are not your usual flavours so work perfectly for this recipe - who doesn't love a bit of variety!

I went for their maple pecan, gingerbread almond, and brazil and coconut flavours - they all taste different but super yummy.


  • Dark chocolate

  • Coconut oil

  • Nut butter


  • Line a cupcake tray with fairy cake cases

  • Melt dark chocolate

  • Spoon 2-3 tsp of melted dark chocolate into the cases (roughly 1/3rd full)

  • Place them into the fridge for about 15 minutes to allow the bottom layer to set

  • Melt a small quantity of coconut oil and mix it with your choice of nut butter (the coconut oil ensures the middle layer sets, but add to your taste)

  • Place 2-3 tsp of nut butter into each case

  • Top the nut butter layer with more melted chocolate until it is fully covered

  • Place them into the fridge for another 15-30 minutes until they are completely set

  • They are best served straight from the fridge


Mike Duckworth