These little chocolate cups are the kind of treat that looks like it came from a fancy confectionery, but they come together with surprisingly little effort. A shell of rich, peppermint-kissed dark chocolate gives way to a jewel-bright filling of fresh strawberries, blueberries, walnuts, and almonds — all lightly sweetened with maple syrup and a whisper more of peppermint. The combination of cool mint, fruity brightness, and crunchy nuts inside a snappy chocolate shell is genuinely addictive. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. The silicone mini muffin pan does all the heavy lifting, making it easy to produce a full batch of perfectly formed cups without any special equipment. A finishing pinch of flaky sea salt on top pulls everything together and makes them look almost too pretty to eat. Keep a container of these in the fridge and you'll find yourself reaching for one every time you pass the kitchen.
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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.
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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