Citric Acid Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a genuinely exciting treat — cool peppermint, rich dark chocolate, and a juicy fruit-and-nut center all packed into one bite-sized shell. For anyone navigating a citric acid sensitivity, finding a dessert that feels indulgent without hidden additives can be a real challenge, but this one keeps things refreshingly clean. The filling leans on fresh strawberries and blueberries, walnuts, almonds, and a touch of maple syrup, so there's nothing processed or suspicious tucked inside. The chocolate shell is built from high-cacao dark chocolate melted with coconut oil, which gives you deep, complex flavor without the preservatives or mystery ingredients that show up in commercial chocolate candies. A silicone mini muffin pan does all the heavy lifting — you brush in the chocolate, chill it firm, spoon in the filling, and seal the top before one final trip to the fridge. The result is a polished, professional-looking confection that tastes like it came from a specialty chocolate shop. A pinch of flaky sea salt over the top right before serving pulls everything together beautifully.
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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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