Gluten Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are the kind of treat that looks like it came from a fancy confectionery, yet they come together with a handful of real, wholesome ingredients. A shell of rich dark chocolate — at least 70% cacao — gets a cool hit of peppermint, then cradles a jewel-bright filling of fresh strawberries, blueberries, walnuts, and almonds lightly kissed with maple syrup and sea salt. Every bite delivers crunch, juicy fruit, and that satisfying snap of good chocolate all at once. Because the recipe relies entirely on naturally gluten-free ingredients — no flour, no oats, no grain-based thickeners of any kind — there's nothing to swap out or second-guess. The silicone mini muffin pan does all the heavy lifting, making it easy to produce two dozen perfectly formed cups without any special equipment. A finishing scatter of flaky sea salt is optional, but it pushes the peppermint-chocolate combination into genuinely next-level territory. Pop them out of the mold, pile them on a plate, and watch them disappear faster than you'd expect.
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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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