Brazil Nut Free 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 entirely in your own kitchen. A shell of rich, peppermint-kissed dark chocolate gives way to a juicy, nutty filling of fresh strawberries, blueberries, walnuts, and almonds lightly sweetened with maple syrup — it's bright, indulgent, and genuinely hard to stop eating. The silicone mini muffin pan does all the heavy lifting, letting you build perfect bite-sized cups without any special equipment or candy-making experience. For anyone navigating tree nut concerns, it's worth noting that the nuts here are walnuts and almonds only — no brazil nuts anywhere in the recipe, and since you're making these from scratch, there's no guessing about what went into them. The peppermint runs through both the chocolate shell and the fruit filling, tying everything together in a way that feels festive without being overwhelming. A finishing scatter of flaky sea salt is optional but genuinely elevates the whole thing. Pop them out of the mold, pile them on a plate, and watch them disappear.
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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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