Nightshade Free Peppermint Cocoa Fruit & Nut Cups
Cool, minty chocolate meets juicy fresh fruit and crunchy nuts in these little bite-sized cups that feel genuinely indulgent without a single nightshade ingredient in sight. Dark chocolate, coconut oil, strawberries, blueberries, walnuts, and almonds are all naturally free from the nightshade family, so there's no substitution gymnastics required here — the recipe just works as written. The peppermint runs through both the chocolate shell and the fruit-and-nut filling, giving every bite a bright, refreshing lift that keeps things from feeling too rich. Maple syrup ties the filling together with a gentle sweetness, and a pinch of flaky sea salt on top adds that little contrast that makes you reach for a second one immediately. The silicone mini muffin pan does all the heavy lifting for shaping, and the process of layering, filling, and sealing is genuinely satisfying to pull off. They hold up well in the fridge for a few days, which makes them a smart make-ahead treat for entertaining or just having something special on hand during the week.
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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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