Cinnamon 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 they come together with a straightforward melt-and-fill method right in your own kitchen. A silicone mini muffin pan does all the heavy lifting, giving you perfectly formed shells of deep, bittersweet dark chocolate kissed with cool peppermint. The filling is where things get really exciting — juicy strawberries, blueberries, and a mix of walnuts and almonds are tossed with maple syrup and a hint more peppermint, so every bite has this bright, fruity crunch against the snappy chocolate shell. For anyone navigating a sensitivity to cinnamon, these are a genuinely satisfying win because the warm-spice notes you'd typically find in chocolate confections are completely absent here — the flavor story is built entirely around peppermint, fruit, and rich cacao. Store-bought chocolate treats and trail mixes can be sneaky about hidden spices, so making these at home means you control every single ingredient. A finishing scatter of flaky sea salt on top is optional but honestly worth it for that little pop of contrast. They keep in the fridge for up to four days, which means you can make a full batch and snack on them 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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