Vegan 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 in your own kitchen with nothing but whole, plant-based ingredients. Dark chocolate with over 70% cacao gets melted down with coconut oil and a hit of peppermint extract, then brushed into a silicone muffin pan to form crisp, glossy shells. The filling is where things get really good — fresh strawberries and blueberries tossed with walnuts, almonds, maple syrup, and another whisper of peppermint for a cooling, fruity, nutty bite that feels genuinely indulgent. Because every ingredient here is naturally free of animal products, there's no need to scrutinize labels or swap anything out — it just works as written. The silicone pan does all the heavy lifting, releasing perfectly formed little cups once the chocolate sets firm in the fridge. A pinch of flaky sea salt on top pulls the whole flavor profile together, balancing the sweetness of the fruit and the richness of the chocolate in the best possible way. Make a batch ahead and keep them chilled — they hold up beautifully for days, assuming they last that 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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