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    Home / Recipes / Holidays

    Chocolate Mint Cups (no bake)

    Sep 24, 2024 · Updated: Oct 9, 2024 by Dee Dine · Affliate links disclosure.

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    no bake chocolate mint cups.

    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.

    no bake chocolate mint cups filling piped.

    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

    no bake chocolate mint cups.

    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.

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    no bake chocolate mint cups ingredients.

    Step 1: Add all ingredients to a food processor or blender.

    no bake chocolate mint cups combined.

    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.

    no bake chocolate mint cups crust pressed into a mold.

    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.

    chocolate ganache with milk in a bowl.

    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.

    no bake chocolate mint cups filling piped.

    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.
    no bake chocolate mint cups filling piped.

    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

    Can these chocolate mint cups stay at room temperature for a party?

    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.

    Can these chocolate mint cups be baked?

    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.

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    If you tried this recipe or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating, even a one-word review, and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    no bake chocolate mint cups filling piped.

    No Bake Chocolate Mint Cups

    Created by Dee Dine
    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.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 310 kcal

    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.

    Video

    Notes

    *You can make a stronger peppermint flavor by doubling the extract, but be careful if your brand has a strong flavor.
    About the 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 - just add 3 tablespoon at first, and 1 tablespoon at a time after that to achieve a sticky enough texture to press into paper muffin liners.
    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.
    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.

    Nutrition

    Calories: 310kcalCarbohydrates: 24gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 0.2mgSodium: 4mgPotassium: 181mgFiber: 4gSugar: 12gVitamin A: 17IUVitamin C: 0.2mgCalcium: 53mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Comments

    1. Dee Dine says

      September 21, 2024 at 8:50 pm

      5 stars
      Perfect for festive parties in need of peppermint treats.

      Reply
    5 from 1 vote

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    Recipe Rating




    no bake chocolate mint cups.
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find clean healthy recipes made with few ingredients, dairy free, & gluten free. About Dee →

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