Chicken 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 wholesome ingredients. Dark chocolate with more than 70% cacao gets melted down with coconut oil and a hit of peppermint extract, forming crisp, glossy shells that snap satisfyingly when you bite in. The filling is a bright, jewel-toned mix of fresh strawberries, blueberries, walnuts, almonds, maple syrup, and a second whisper of peppermint — sweet, fruity, and just a little earthy from the nuts. Every component here is naturally free from poultry in any form, so there's no label-scanning or substitution stress involved — just straightforward, feel-good ingredients from start to finish. A pinch of flaky sea salt on top pulls the whole flavor profile together, balancing the sweetness and making the chocolate taste even deeper. They keep in the fridge for up to four days, which means you can make a full batch and snack on them all week without any fuss.
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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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