Nitrate & Nitrite Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a genuinely exciting treat — cool peppermint, rich dark chocolate, and a juicy burst of fresh strawberries and blueberries tucked inside with crunchy walnuts and almonds. Every single ingredient here is clean and straightforward, which matters when you're trying to avoid the preservatives and curing agents that sneak into so many packaged sweets and processed snacks. Dark chocolate above 70% cacao, fresh fruit, raw nuts, maple syrup — nothing on this list raises a red flag, and nothing needs to be swapped out. The silicone mini muffin pan does all the heavy lifting, giving you perfectly shaped shells without any special equipment or candy-making experience. A hint of peppermint runs through both the chocolate shell and the fruit-and-nut filling, tying the whole thing together in a way that feels festive and intentional rather than accidental. Finished with optional flaky sea salt on top, they look like something from a boutique chocolate shop but come together in your own kitchen with total ingredient transparency. Keep a batch in the fridge and you've got a snack or dessert ready to go that genuinely delivers on flavor without any of the additives you're trying to avoid.
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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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