Celery 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 with a silicone mini muffin pan and a handful of real ingredients. A shell of rich, peppermint-kissed dark chocolate gives way to a bright, jewel-toned filling of fresh strawberries, blueberries, walnuts, and almonds lightly sweetened with maple syrup — it's indulgent and fresh at the same time. The cool mint runs through both the chocolate and the fruit-and-nut center, tying every bite together in the best possible way. Because everything here is built from whole, straightforward ingredients, there's nothing hidden to worry about — no sneaky vegetable blends, no processed fillers, just chocolate, fruit, nuts, and a little natural sweetness. The technique is genuinely simple: brush, chill, fill, seal, and pop. A finishing scatter of flaky sea salt on top is optional but highly recommended for that sweet-salty contrast. Make a batch ahead and keep them in the fridge — they hold beautifully for days, assuming they last that long.
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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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