No Bake Chocolate Mint Cups are the perfect holiday bite-size dessert. Easy to make in 15 minutes with only 5 healthy ingredients. These dairy free and gluten free dessert cups are perfect for a quick snack or a festive holiday treat.
These easy no bake chocolate mint cups are bite-sized, have a chocolate crunch crust and a creamy fudgy filling with a peppermint flavor like After Eight thin mints.
But these vegan chocolate mint cups are healthier than any store-bought mints. Made from walnuts, cocoa powder and peppermint, these cups are easy to mix up in a bowl, press into a mold, fill with chocolate ganache flavored with mint.
Holiday Treat: These are one of my easier holiday treats. They are quick to make using inexpensive yet wholesome ingredients, are ready in 15 minutes, and are easy to make ahead.
Ingredients
Rolled oats. Or use almond flour to make it lower in carbs.
Walnuts. Use fresh walnuts or switch to another nut such as cashews or pistachios.
Cocoa powder. Use unsweetened cocoa.
Dates. Or add an additional ½ cup of oats and use ½ cup maple syrup or your favorite liquid sweetener.
Coconut oil. Use refined coconut oil for no coconut flavor. Or use half as much olive oil. If you use paper muffin liners, you can use less coconut oil as it is meant for structure.
Chocolate chips. Use at least 60% cacao or higher. The better the quality, the better the flavor. Use EnjoyLife, Ghirardelli or similar brands. Or make homemade chocolate chips. These chips are melted and mixed with milk to make the chocolate ganache topping on these mint cups.
Peppermint extract. Use your favorite brand.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Chocolate Mint Cups
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Line a 12-cup muffin tin with liners or oil. Crush nuts, soak dates.
Step 1: Add all ingredients to a food processor or blender.
Step 2: Combine into a sticky, moldable mixture.
Tip: If you use olive oil instead of coconut oil, use half as much as olive oil doesn't solidify as well as coconut oil.
Step 3: Press 1 tablespoon of the crust mixture into the mini muffin pan wells. Use the back of a teaspoon to create a clean indentation. Now make the chocolate filling.
Step 4: Add the chocolate chips to a microwave-safe glass container and microwave for one minute until melted. Warm the milk in the microwave for 35 seconds. Add the milk to the chocolate and stir until cream. Add the peppermint extract to the chocolate mixture, and stir until combined.
Step 5: Add the chocolate filling to each mini muffin cup crust. I used a frosting piping bag to make it neat, but you can spoon it as well. Fill each cup over the top a bit. Insert a perfect mint leaf, sprinkle salt, or do none of that.
Storage
Keep the cups refrigerated in a sealed container for up to 4 days. Freeze for up to three months.
Recipe Tips
- Use a bowl or food processor. I mixed the crust ingredients in a bowl, but you can use a food processor if you want.
- No chilling required if you use mini paper cupcake liners. If you use a silicone mold or a mini muffin pan without paper liners, then once the chocolate top is added, let the cups chill solid about 30 minutes in the freezer to be able to remove them from the mold.
- Mini-muffin pan options. To prepare a metal mini muffin pan, either spray it with oil, rub coconut oil or olive oil, or line with mini paper liners. Or use a mini silicon muffin pan.
Variations
Change the peppermint extract to a different flavor. Rose, almond or anise go well with chocolate, or skip the peppermint extract and make the cups coffee flavored by adding a tablespoon of instant coffee to the crust.
Make No Bake Chocolate Mint Bars. Spread the crust in a parchment-lined loaf pan, then pour the chocolate filling on top and allow it to chill at least 30 minutes in the refrigerator before attempting to slice. Slice into 8 bars.
FAQS
Yes, the filling will become a bit soft, but the crust will hold them together. If serving for a party, I suggest making these in a mini paper cups so they can be easily picked up as finger food.
The crusts can be toasted at 350 F for 15 minutes prior to being filled with the chocolate filling. Do not bake the chocolate filling - it will only dry up and crack.
More Useful Holiday Posts
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📖 Recipe
No Bake Chocolate Mint Cups
Equipment
- mini muffin tin or a mini silicon mold
Ingredients
- 1 cup walnuts, crushed
- 1 cup rolled oats
- ¼ cup cocoa powder
- 6 tablespoon coconut oil or ⅓ cup olive oil
- ½ cup dates, soaked and pitted 5 Medjool dates
- ¼ teaspoon peppermint extract*
- pinch salt
Chocolate mint filling
- 1 ½ cup chocolate chips
- ⅓ cup milk
- ¼ teaspoon peppermint extract*
- fresh mint leaves (garnish)
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Instructions
Prep
- Prepare the mini muffin pan with liners or oil. Crush the walnuts with a spoon or food processor or blender, or use store bought. Soak the dates in just-boiled water for 5-15 minutes depending on how dry they are - pit them.
Make the chocolate mint cups
- Add all ingredients to a food processor or blender, and combine into a sticky, moldable mixture.
- Press 1 tablespoon of mixture into the mini muffin pan wells. Use a teaspoon to make an impression into the center of each cup. Or use your fingers for a rougher surface. Now make the chocolate filling.
- Add the chocolate chips to a microwave-safe glass cup and microwave for one minute until melted. Warm the milk in the microwave for 35 seconds. Add the milk to the chocolate and stir until cream. Add the peppermint extract to the chocolate mixture, and stir until combined.
- Add the chocolate filling to each mini muffin cup crust. I used a frosting bag to make it neat, but you can spoon it as well. Fill each cup to the brim. Insert a perfect mint leaf, sprinkle salt, or do none of that.
Dee Dine
Perfect for festive parties in need of peppermint treats.