Turkey Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are a genuinely impressive treat — cool peppermint-spiked dark chocolate shells packed with juicy strawberries, blueberries, crunchy walnuts, and almonds, all kissed with maple syrup and a whisper of sea salt. The whole thing comes together with a silicone mini muffin pan and a handful of real, whole ingredients, no mystery additives or processed fillers in sight. Melting the chocolate low and slow with a touch of coconut oil gives you a glossy, snappy shell that holds its shape beautifully once chilled. The fruit-and-nut filling gets a double hit of peppermint — once in the shell, once stirred right into the mix — so every bite is bright, rich, and a little festive. Sealing the tops with a final pour of chocolate makes them look bakery-polished, and the optional flaky salt finish takes the flavor somewhere genuinely special. They pop cleanly out of the mold after a short chill and keep well in the fridge for several days, which makes them perfect for prepping ahead. Whether you're serving a crowd or just treating yourself, these are the kind of bite-sized desserts that disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!