Honey Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a genuinely impressive treat — cool peppermint, rich dark chocolate, and a juicy fruit-and-nut center all packed into one bite-sized shell. The sweetener here is maple syrup, keeping things completely free of bee-derived ingredients without sacrificing any of that luscious, dessert-worthy depth. Dark chocolate above 70% cacao does a lot of the heavy lifting, delivering bold, slightly bitter notes that balance beautifully against the fresh strawberries and blueberries tucked inside. Walnuts and almonds add a satisfying crunch, while the double hit of peppermint extract — once in the shell, once in the filling — ties every layer together with a clean, cool finish. A silicone mini muffin pan makes the whole process surprisingly approachable, and the shells pop out cleanly once set. A pinch of flaky sea salt on top is optional but honestly non-negotiable if you love that sweet-salty contrast. They keep in the fridge for up to four days, which means you can make a full batch ahead and have something genuinely special ready to grab whenever the 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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