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.
Servings: 12
Calories: 310kcal
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)
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: 310kcal | Carbohydrates: 24g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 4mg | Potassium: 181mg | Fiber: 4g | Sugar: 12g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 2mg
