The BEST Chocolate Peppermint Cups! If you like chocolate peppermint cookies or chocolate peppermint bark you will love these vegan and dairy free cream filled peppermint cups! They are made of only 5 ingredients and are so simple to make. The perfect after dinner satisfying treat.
Chocolate Mint Cups
These Chocolate Peppermint Cups are a combination of peppermint patties that met peanut butter cups. Think york peppermint patty in cup form with a creamier filling! With an ultra smooth and creamy vegan and dairy free cashew based filling that is sweetened with maple syrup and coated in dark chocolate. They are dreamy delicious, incredibly easy to make, and are perfect little treats for both a crowd or storing in your fridge for a quick after dinner (after the kids go down) dessert!
If you’re a chocolate peppermint fan, be sure to try another reader favorite, Double Chocolate Peppermint Cookies!
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Ingredients needed for this recipe
These Chocolate Peppermint Cups are so ultra creamy and melt in your mouth! They are made with only 5 ingredients: raw cashews, coconut milk, maple syrup, peppermint extract and chocolate chips.
Equipment needed for this recipe:
To make these mini Chocolate Peppermint Cups you will need mini muffin pans (for 18 mini cups) with mini muffin liners. You will also need a blender to get the filling nice and smooth and a piping bag or zip lock with a corner snipped to use as a piping bag for the filling.
How to make these Peppermint Cups
*Full recipe ingredients and instructions are listed below in the recipe card.
After your mini muffin pans are fitted with liners, start by melting your chocolate. Spoon 1 teaspoon of melted chocolate into each of the paper liners. Using the end of your spoon swirl the chocolate to cover the entire surface of the liner then place the muffin pan into the freezer for the chocolate to set. Make your filling in the blender and then pipe the filling into the chocolate shells. After the filling is in the shells, cover the top of the filling with melted chocolate and place back into the freezer to set. These peppermint cups can be kept in the freezer and removed just before enjoying or transferred to the fridge to eat as your desire. I prefer to eat then straight from the fridge!
More Holiday Dessert Recipes:
- Double Chocolate Peppermint Cookies
- Cassava Flour Sugar Cookies
- Paleo Hot Chocolate
- Homemade Vanilla Marshmallows
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Chocolate Peppermint Cups
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 18 mini chocolate peppermint cups 1x
- Category: Sweet Treats
- Method: No Cook
- Cuisine: American
Description
The BEST Chocolate Peppermint Cups! If you like chocolate peppermint cookies or chocolate peppermint bark you will love these vegan and dairy free cream filled peppermint cups! They are made of only 5 ingredients and are so simple to make. The perfect after dinner satisfying treat.
Ingredients
- 1 cup raw cashews, soaked in water for 8–12 hours, then drained before use.
- 1/4 cup full fat unsweetened coconut milk (this is the one I like that doesn’t give a coconut flavor to the recipe)
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons peppermint extract (not essential oil)
- 12 ounces dark chocolate chips
Instructions
- Using the double boiler method, melt the chocolate chips on the stove top by heating them in a bowl over (but not in) boiling water. Stir as they melt.
- Using a mini muffin pan, fill 18 cups with mini muffin liners.
- To each liner add 1 teaspoon of melted chocolate. Using the back of your spoon swirl the chocolate to cover the entire inside of the liner. Try to cover the liner evenly for best results in the strongest “shell” of the cup.
- After the liners are all covered with a layer of chocolate, place the pans into your freezer to set for 10 minutes.
- As the liner shells harden make your filling. In a high speed blender, blend the soaked cashews, coconut milk, maple syrup and peppermint extract on high until perfectly smooth and creamy.
- Load the filling into a piping bag (or sandwich sized zip lock).
- Once the liners have hardened, pipe the filling into the cups. You will want to fill the cups and flatten out the filling as much as possible to prepare for the chocolate tops.
- After piping the filling check your melted chocolate. If it is still very runny and warm, spread a think layer over the tops of each cup so that you can’t see the filling. If your chocolate has cooled and thickened, heat it up on the double boiler again before using.
- Once all the chocolate peppermint cups have chocolate tops and are completed put them in the freezer for 2 hours or the frig for several hours before enjoying. (Store in the refrigerator or freezer, the freezer is best for long term. I prefer to eat them straight from the refrigerator so the center is soft! You can eat them straight from the freezer but they will be quite hard.)
- Enjoy!
Keywords: dairy free, chocolate peppermint, vegan, dessert, christmas,
13
Lori says
Your recipe ideas are opening up a whole new world of healthier ingredient options. THANK YOU.
Perfect for the holidays!
★★★★★
Nicole says
Thank you!