Mustard Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are the kind of treat that looks like it came from a fancy confectionery but comes together with a handful of real, wholesome ingredients. Dark chocolate shells — made with over 70% cacao and a touch of coconut oil — get a cool, refreshing lift from peppermint extract, then cradle a jewel-bright filling of fresh strawberries, blueberries, walnuts, and almonds kissed with maple syrup. Every component is straightforward and naturally free from the condiment-aisle ingredients that can sneak into so many packaged sweets and snack bars. The silicone mini muffin pan does all the heavy lifting, letting you build perfectly formed cups without any special equipment or pastry skills. A finishing pinch of flaky sea salt on top pulls the whole flavor profile together — sweet, minty, fruity, and just a little salty in the best possible way. They keep in the fridge for up to four days, which makes them a brilliant make-ahead option for parties, lunchboxes, or whenever a chocolate craving strikes.
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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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