April 14, 2014
Healthy ‘Reese’ chocolate-nut butter cups from Saskia Gregson-Williams

Are you a chocoholic looking for a healthy treat this Easter? Try this recipe using Chi Coconut Oil from one of our favourite food editors Saskia Gregson-Williams.


Instead of sugar loaded chocolates, she makes hers with three simple ingredients: Chi Coconut Oil, raw cacao powder, and agave/pure maple syrup. Then she fills it with almond or peanut butter.

“Not only are these chocolates ‘not bad for you’ they are actually so incredibly good for you!  Raw cacao, is a raw un-processed cocoa powder, meaning you can harness all of its incredible superfood properties. It’s one of the richest sources of antioxidants in the world, protecting your body against disease and free radicals entering the body. It also increases your serotonin levels (the happy hormone) so you can eat as many chocolates as you want knowing its going to make you happier and healthier!” says Saskia.



120ml melted Chi coconut oil

3 Tbsp agave/maple syrup

60g Raw cacao powder

1 tsp of nut-butter of choice, per ‘Reese’ cup.


Add the melted coconut oil, agave and cacao powder to a bowl and mix until completely smooth.

Line a cupcake tray with mini cupcake moulds/ cases. Divide the mixture in half. With one half start by pouring 1 tbsp of the chocolate mix into the bottom of the cupcake moulds. Put in the fridge for 10 minutes to set.

Remove from fridge, and put one tsp of nut-butter spread in the middle of the chocolate, top with another tablespoon of chocolate/enough to cover.

Put back in the fridge and leave to set for another 10-15 minutes.

Enjoy with a glass of hot almond milk, for maximum pleasure!

December 6, 2017
Things To Do In London In December 2017!

See the capital transformed into a sparkling winter Wonderland in December, and join in the New Year’s Eve festivities. December is the most magical month…