Paraben Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a genuinely impressive treat — crisp dark chocolate shells packed with juicy strawberries, blueberries, crunchy walnuts and almonds, and a cool hit of peppermint running through every bite. The combination of fresh fruit and toasted nuts gives each cup a satisfying mix of textures that feels indulgent without being heavy. Every ingredient here is whole and straightforward, which matters when you're navigating products that often hide synthetic preservatives or chemical additives in their formulations. Dark chocolate above 70% cacao, raw nuts, fresh berries, maple syrup, and coconut oil — nothing on this list raises a red flag, and nothing needs a label audit. The silicone mini muffin pan does all the heavy lifting for shaping, making the process surprisingly approachable even if you've never tempered chocolate in your life. A finishing scatter of flaky sea salt pulls the peppermint and cocoa together in a way that feels almost professional. Keep a batch in the fridge and you've got a clean, crowd-pleasing bite ready 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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