Eggless 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 muffin pan and a handful of real ingredients. Dark chocolate with over 70% cacao forms the shell, melted down with coconut oil and a hit of peppermint extract for that cool, aromatic finish that makes every bite feel festive. The filling is where things get really good — fresh strawberries and blueberries bring juicy brightness, while chopped walnuts and almonds add satisfying crunch, all tied together with maple syrup and a whisper more peppermint. Because the entire recipe relies on fruit, nuts, chocolate, and coconut oil, there's nothing here that raises a flag for anyone avoiding eggs, and no need to scrutinize labels or swap out a single thing. The technique is straightforward: brush the chocolate into the molds, chill until firm, fill, seal, and chill again — the silicone pan does the hard work of releasing them cleanly. A pinch of flaky sea salt on top is optional but genuinely worth it, cutting through the richness and making the peppermint pop even more. Make a batch ahead and keep them in the fridge for up to four days — though they tend to disappear well before that.

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