Sesame 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 with a handful of wholesome ingredients and a silicone muffin pan. A shell of rich, 70%-plus dark chocolate gets a cool hit of peppermint, then gets packed with fresh strawberries, blueberries, walnuts, and almonds lightly kissed with maple syrup and sea salt — it's fruity, nutty, minty, and deeply chocolatey all at once. For anyone navigating sesame-free eating, this recipe is a genuine win because every single ingredient is naturally free of sesame in any form — no tahini, no sesame oil, no hidden seed blends. The coconut oil helps the chocolate melt smoothly and set with a satisfying snap, while the peppermint extract does double duty in both the shell and the filling for a cohesive flavor throughout. Finishing with a pinch of flaky sea salt on top takes the whole thing from good to genuinely hard to stop eating. They store in the fridge for up to four days, which means you can make a full batch and have a ready-to-grab treat all week long.
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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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