Vegetarian 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 silicone muffin pan and a handful of wholesome ingredients. A shell of rich, high-cacao dark chocolate gets a cool hit of peppermint, then cradles a jewel-bright filling of fresh strawberries, blueberries, walnuts, and almonds lightly kissed with maple syrup and sea salt. The contrast of juicy fruit, crunchy nuts, and snappy chocolate in every single bite is genuinely hard to stop eating. Because the ingredient list is built entirely around fruit, nuts, dark chocolate, and coconut oil, there's no need to swap anything out or second-guess labels — it's naturally free of meat and by-products without any workarounds. The silicone pan does all the heavy lifting, making it easy to produce two dozen perfectly formed cups that pop out cleanly once set. A finishing scatter of flaky sea salt is optional, but it takes the whole thing from great to unforgettable. Keep a batch in the fridge and you'll have an elegant, crowd-pleasing dessert ready to go for up to four days.
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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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