Macadamia Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a showstopper — cool peppermint-laced dark chocolate shells packed with juicy strawberries, blueberries, walnuts, almonds, and a drizzle of maple syrup. The combination of fresh fruit and crunchy nuts tucked inside a snappy cocoa shell feels indulgent but grounded in real, wholesome ingredients. Melting the chocolate low and slow with a touch of coconut oil gives you that glossy, professional finish without any fuss, and the silicone mini muffin pan makes the whole process surprisingly approachable. Every element here is intentional — no fillers, no mystery ingredients, just a clean nut-and-fruit filling that you can feel good about. For anyone navigating tree nut concerns around macadamias specifically, the recipe leans on walnuts and almonds, so you get all the satisfying crunch and richness without the worry. A pinch of flaky sea salt on top ties the sweet, minty, and fruity notes together in the best possible way. Pop them out of the mold, keep them chilled, and watch them disappear fast.
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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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