Gut Friendly Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a genuinely exciting treat — cool peppermint, rich dark chocolate, and a juicy, nutty filling that makes every bite feel like a tiny celebration. The combination of fresh strawberries and blueberries brings natural sweetness and a burst of antioxidants, while walnuts and almonds add satisfying crunch and healthy fats that support a happy gut. Dark chocolate with over 70% cacao is the real hero here, offering prebiotic fiber and polyphenols that digestive-health-focused eaters actively seek out. A touch of maple syrup keeps things lightly sweet without leaning on refined sugars, and every other ingredient on the list is whole, recognizable, and genuinely nourishing. The silicone muffin pan method makes these surprisingly easy to pull off — no fancy molds or candy-making experience required. Once they pop out of the pan, they look almost too pretty to eat, which makes them just as good for sharing as they are for a quiet fridge snack. Keep a batch chilled and you've got a gut-friendly indulgence ready whenever the chocolate craving hits.
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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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