Beef Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a genuinely impressive treat — cool, minty, and packed with bright fruit and crunchy nuts in every bite. A shell of rich dark chocolate (over 70% cacao) gets a double hit of peppermint extract, so the flavor is bold without being overwhelming. Inside, fresh strawberries and blueberries bring juicy sweetness, while chopped walnuts and almonds add satisfying texture and a drizzle of maple syrup ties it all together. The whole thing is naturally free of any animal-based proteins beyond what's already listed, so there's no need to swap or substitute a single ingredient. Building the cups in a silicone mini muffin pan makes the process surprisingly approachable — you coat, fill, seal, and chill, no special equipment required. A pinch of flaky sea salt on top before the final set is optional but highly recommended for that sweet-salty finish. They keep in the fridge for up to four days, which means you can make a full batch ahead and have something genuinely special ready to grab whenever the craving hits.
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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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