Soy 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 real, wholesome ingredients. A silicone mini muffin pan does all the heavy lifting, letting you build crisp dark chocolate shells that snap cleanly and hold a bright, jewel-toned filling of fresh strawberries, blueberries, walnuts, and almonds. The peppermint runs through both the chocolate and the fruit-and-nut mixture, so every bite has that cool, refreshing lift that makes rich dark chocolate feel even more alive. Many store-bought chocolate confections sneak in soy lecithin as an emulsifier, but here the chocolate melts smoothly with just a touch of coconut oil — no additives needed. Maple syrup ties the filling together with a gentle sweetness, and a pinch of flaky sea salt on top pulls everything into sharp, satisfying focus. They store beautifully in the fridge for several days, which makes them ideal for prepping ahead when you want something impressive on hand without any last-minute stress.
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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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