Pecan 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 entirely in your own kitchen. A shell of rich, peppermint-kissed dark chocolate surrounds a jewel-bright filling of fresh strawberries, blueberries, walnuts, and almonds — all lightly sweetened with maple syrup and finished with a whisper of cool mint. The combination of juicy fruit and crunchy nuts inside a snappy chocolate shell is genuinely addictive, and the optional flaky sea salt on top takes everything up a notch. For anyone navigating nut allergies or sensitivities, it's worth noting that the recipe relies entirely on walnuts and almonds — no pecans anywhere in the ingredient list, so you can mix and fill with confidence. The silicone mini muffin pan does the heavy lifting here, making it easy to unmold clean, professional-looking cups without any fuss. They keep well in the fridge for a few days, which means you can make a full batch ahead of time for a party or just have a stash ready whenever a chocolate 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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