
These little chocolate cups are the kind of treat that feels indulgent but is actually packed with ingredients worth celebrating when you're nourishing yourself and a baby. Dark chocolate with over 70% cacao brings real depth of flavor, while fresh strawberries and blueberries add bright, juicy sweetness to every bite. Walnuts and almonds bring satisfying crunch along with healthy fats and protein — exactly the kind of nutrient-dense fuel that makes a snack feel genuinely restorative rather than just a sugar hit. The cool peppermint running through both the chocolate shell and the fruit-and-nut filling makes the whole thing taste refreshingly fancy, like something from a specialty chocolate shop. A touch of maple syrup and a pinch of sea salt tie everything together without loading these up with refined sugar. The silicone mini muffin pan does all the heavy lifting for the shell shape, so the process is more fun than fussy. Make a batch at the start of the week and you'll have a ready-to-grab treat waiting in the fridge whenever you need a moment to yourself.
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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.
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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