Alpha Gal Friendly Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are the kind of treat that looks like it came from a fancy confectionery but comes together in your own kitchen with no fuss. A cool peppermint note runs through both the dark chocolate shell and the fruit-and-nut filling, making every bite feel festive and bright. The filling is a gorgeous mix of fresh strawberries, blueberries, walnuts, and almonds brought together with a drizzle of maple syrup — naturally sweet, satisfying, and completely free of mammalian-derived ingredients that can be so tricky to avoid. Dark chocolate above 70% cacao and coconut oil form the shell, which means no dairy, no hidden milk solids, and no second-guessing the label. For anyone navigating alpha-gal syndrome, desserts can feel like a minefield, but this recipe leans entirely on plant-based and fruit-forward ingredients so you can indulge without worry. A pinch of flaky sea salt on top adds that little contrast that makes the chocolate and berry flavors absolutely sing. Make a batch on the weekend and you'll have a fridge full of elegant, grab-and-go bites for days.
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Learn more →Ingredients
8 servings
For the chocolate cups
- 7 oz dark chocolate (>70% cacao), roughly chopped
- 1 tsp coconut oil
- ½ tsp peppermint extract
For the filling
- ¾ cup fresh strawberries, hulled and finely diced
- ½ cup fresh blueberries, halved
- ½ cup walnut halves, roughly chopped
- ⅓ cup whole raw almonds, roughly chopped
- 1 tbsp maple syrup
- ¼ tsp peppermint extract
- 1 pinch fine sea salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Place the chopped dark chocolate and coconut oil in a small saucepan over the lowest heat setting, stirring constantly until the chocolate is fully melted and smooth, about 3–4 minutes. Remove from heat and stir in 1/2 tsp peppermint extract.
- 2
Using a small spoon or pastry brush, coat the inside of each cavity of a 24-cup silicone mini muffin pan with a thin, even layer of the melted chocolate, working it about 3/4 of the way up the sides. Reserve the remaining melted chocolate for sealing the cups. Refrigerate the pan for 10 minutes, until the chocolate shells are firm to the touch.
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