Emulsifier Free Peppermint Cocoa Fruit & Nut Cups

These little chocolate cups are a genuinely impressive treat — cool peppermint, rich dark chocolate, and a juicy burst of fresh strawberries and blueberries tucked inside with crunchy walnuts and almonds. The whole thing comes together with just a handful of real, recognizable ingredients, which is exactly the point. So many store-bought chocolates and confections sneak in soy lecithin, sunflower lecithin, or other emulsifiers to keep their texture smooth — here, a small amount of coconut oil does that job beautifully alongside high-quality dark chocolate with nothing extra needed. The silicone mini muffin pan is the secret weapon: it makes the shell-building process surprisingly approachable, and the cups pop out cleanly once set. Maple syrup and a pinch of sea salt bring the filling together without any processed additives, and the double hit of peppermint extract — once in the chocolate, once in the fruit-and-nut mix — gives every bite a bright, refreshing lift. Finish them with flaky sea salt if you want that sweet-salty contrast, then let the fridge do the rest of the work. They keep for up to four days, but honestly they rarely last that long.

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