Cashew Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a showstopper — cool peppermint-laced dark chocolate shells packed with juicy strawberries, blueberries, walnuts, and almonds, all kissed with maple syrup and a whisper of sea salt. The combination of fresh fruit and crunchy nuts inside a snappy chocolate shell makes every bite feel like a tiny, indulgent gift. Because the filling relies on walnuts and almonds rather than cashews, anyone avoiding that particular tree nut can dig in without a second thought — no substitutions or workarounds needed. The silicone mini muffin pan does the heavy lifting here, giving you perfectly formed cups that pop out cleanly once the chocolate sets. A thin layer of melted dark chocolate goes in first, firms up in the fridge, then gets filled and sealed with another pour — it's a satisfying little process that looks far more impressive than the effort involved. Finish with a pinch of flaky sea salt on top and you have something that feels genuinely fancy, whether you're serving them at a party or sneaking one straight from the fridge on a Tuesday.
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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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