Hazelnut Free Peppermint Cocoa Fruit & Nut Cups

These little chocolate cups are an absolute showstopper — cool peppermint-spiked dark chocolate shells packed with juicy strawberries, blueberries, walnuts, and almonds, all kissed with maple syrup and a pinch of sea salt. The filling is bright and fresh, and that cool peppermint note running through both the shell and the fruit-and-nut mixture ties everything together in the best way. For anyone navigating tree nut allergies that specifically rule out hazelnuts, this recipe leans on walnuts and almonds instead, so you get all the satisfying crunch and richness without any of the ingredients you're avoiding. The process is surprisingly straightforward — melt, brush, fill, seal, chill — and a silicone mini muffin pan does all the heavy lifting so the cups pop out cleanly every time. A finishing scatter of flaky sea salt over the chocolate lids is optional but genuinely worth it, adding a subtle contrast that makes the dark chocolate sing. They keep in the fridge for up to four days, which means you can make a full batch ahead and have an impressive little treat ready whenever the craving hits.

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