Citrus 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 process and genuinely wholesome ingredients. A shell of rich, high-cacao dark chocolate gets a cool hit of peppermint, then cradles a filling of fresh strawberries, blueberries, walnuts, and almonds lightly kissed with maple syrup and sea salt. The combination of juicy fruit, crunchy nuts, and snappy chocolate is genuinely addictive — sweet, cool, and a little salty all at once. Many chocolate-based desserts sneak in orange zest, lemon juice, or other citrus elements for brightness, but here that lift comes entirely from peppermint, making every component completely safe for anyone avoiding citrus in all its forms. The silicone mini muffin pan does most of the heavy lifting, giving you perfectly formed little cups without any special equipment or candy-making experience. A finishing scatter of flaky sea salt on top is optional but highly recommended — it makes the chocolate flavor pop in the best possible way. They keep well in the fridge for a few days, which means you can make a full batch and snack on them all week.
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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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