Chestnut Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a showstopper — rich, minty dark chocolate shells packed with juicy strawberries, blueberries, walnuts, and almonds, all kissed with a hint of peppermint and a drizzle of maple syrup. The combination of fresh fruit and crunchy nuts inside a snappy 70%-plus cacao shell hits every texture and flavor note at once. For anyone navigating tree nut concerns around chestnuts specifically, this recipe leans on walnuts and almonds — neither of which is a chestnut — so you get all the satisfying crunch without the ingredient you're avoiding. The silicone mini muffin pan does the heavy lifting here, making it easy to build perfectly shaped cups without any special equipment or candy-making experience. A light scatter of flaky sea salt on top pulls the whole thing together and makes them look genuinely impressive on a dessert plate. They keep in the fridge for up to four days, which means you can make a full batch ahead of time and have a ready-to-grab treat all week 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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