Healthy Chocolate Peppermint Cups

Chocolate Peppermint Cups are like the healthier cousin to the beloved store-bought mint chocolate candies. Making them at home is easy, using only a handful of wholesome ingredients like coconut, dark chocolate and maple syrup. These chocolate cups are Paleo and keto-friendly, too!

Mint Chocolate Coconut Cups

If you like Junior Mints or Andes chocolates, you’re going to love these Chocolate Peppermint Cups. They’re a healthy version of those store-bought mint chocolate candy. These peppermint cups are made with simple ingredients you likely already have on-hand and they’re so easy to make, there is basically no excuse you can’t jump in the kitchen now!

I love having these in the fridge for whenever I want a little something after dinner. I also sprinkled mine with coarse sea salt because chocolate + sea salt is just the greatest combination.

Here’s what you need to make them:

• Dark chocolate chips (72% or higher)
• Coconut Oil
• Unsweetened Shredded Coconut
• Maple Syrup or Honey
• Mint Extract
• Coarse Sea Salt, for garnish

What type of coconut to buy?

Look for natural shredded coconut with no other ingredients added. They can be small flakes, or large flakes, just so long as the ingredients list only coconut.

How to Make These Keto

To make these keto, make sure to use a keto-friendly chocolate, such as Lily’s. And either omit the added maple syrup OR use a keto-friendly sweetener to lightly sweeten these.

For paleo, be sure to use a paleo-friendly chocolate!

How to Melt Chocolate

Melting chocolate is really the only cooking this recipe requires. We suggest melting chocolate over a double-boiler. Most people don’t have a double boiler at home, so make up your own by placing a heatproof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is an easy way to melt it while making sure you don’t overcook the chocolate.

The microwave is a great way to melt chocolate, but you can easily cook the chocolate for too long in it, causing the chocolate to break. If you do use the microwave make sure to do it in very short bursts, no more than 20 seconds, and whisking in between each time.

How to Make the Coconut Butter

The trickiest part of this recipe is having the patience to make the coconut butter. It isn’t a hard process, but it does take some time in the blender. And you’ll need a high-speed blender to do it. The coconut butter is made by blending shredded coconut until it turns into this creamy delicious whipped texture. Definitely check out the video we have below, too.

Want a shortcut?

Guess what? There is also a just-as-wholesome version of coconut butter at the store. It’s usually labelled as coconut manna. And it’s very similar to what you make at home. So if you don’t have a high-speed blender, or prefer to make these homemade treats even easier to make, just but Coconut Manna and add some peppermint extract to it!

How to Eat and Store These Chocolate Cups

These chocolate cups are best eaten when they are slightly warmed at room temperature (so the chocolate isn’t super hard), but they’re best stored in the refrigerator or freezer.

They’ll keep in the refrigerator for up to 2 weeks or slightly longer. And in the freezer, they’ll keep for up to 6 months.

I like to store them in the freezer long term, and then grab them out when I’m craving a healthy treat. Let it sit on a plate at room temperature for about 15 minutes and then it will be good to go!

Watch the video here:

If you like this homemade chocolate recipe, check out these:

• Paleo Chocolate Truffles
• Caramel Turtle Cups
• Sea Salt Trail Mix Chocolate Bark
• Chocolate Dessert Cups
• Dark Chocolate Almond Butter Cups

Creamy Peppermint Coconut Cups (Keto-Friendly)

Servings 12

Prep Time 25 minutes minutes

Cook Time 2 minutes minutes

Total Time 37 minutes minutes

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Ingredients

  

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For Coconut Butter:

• 2 cups unsweetened shredded coconut
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup
• 1/2 teaspoon peppermint extract optional

For Chocolate Cups:

• 1-1/2 cups about 10 ounces dark chocolate chips (72% or higher)
• 2 teaspoons coconut oil

Instructions

• Place unsweetened coconut and coconut oil in the basin of a high-speed blender. Blend together, until smooth and creamy, scraping down the basin as needed. This can take anywhere from 7-15 minutes. If your blender is getting too hot at any point, shut it off and let it rest for 30 seconds or more. Once it has reached a smooth texture, blend in maple syrup and extract. Transfer to a bowl and let it cool for 10 minutes.
• Place parchment paper or silicone muffin liners in a 12 cup muffin tin and set aside.
• Melt chocolate using a double-boiler method: Bring a small saucepan of water to a boil with a heatproof bowl over the top. Add the chocolate and the coconut oil to the bowl and slowly stir together the chocolate, as it melts. Alternatively, you could melt the chocolate in the microwave at 20-second intervals, whisking in between until it's fully melted.
• Place 2 teaspoons of chocolate into each of the molds with a spoon and gently push the chocolate 1/3 of the way up the sides of the parchment paper. Place in the freezer to harden for 10 minutes.
• Roll coconut butter it into 1" balls and then flatten to a disk shape.
• Remove chocolate cups from the freezer and drop in coconut butter disks in the center of the chocolate.
• Top the coconut with melted chocolate and let sit for a few minutes before sprinkle with coarse sea salt. 
• Store in the refrigerator for 1 week or in the freezer for 3 months.

Notes

Troubleshooting coconut butter: Be patient, this make take anywhere from 7-15 minutes depending on your blender. The longer you blend the creamier it will be. If it is too dry, add additional coconut oil if , although 1 tablespoon should be plenty. If your machine is extremely hot, you can take a break while making this.

This makes a lot of coconut butter, likely more than you'll use for your cups

If you didn't want to make the coconut butter, you can also buy it already made in most stores now. It's likely labeled as Coconut Manna.

Alternatively you can make this into mini cups, and make 24.

To make these keto, make sure to use a keto-friendly chocolate, such as Lily's. And either omit the added maple syrup OR use a keto-friendly sweetener to lightly sweeten these.

For paleo, be sure to use a paleo-friendly chocolate!

Course: Dessert

Author: Lexi

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This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

To make these keto, make sure to use a keto-friendly chocolate, such as Lily’s. And either omit the added maple syrup OR use a keto-friendly sweetener to lightly sweeten these.

For paleo, be sure to use a paleo-friendly chocolate!

To make these keto, make sure to use a keto-friendly chocolate, such as Lily’s. And either omit the added maple syrup OR use a keto-friendly sweetener to lightly sweeten these.

For paleo, be sure to use a paleo-friendly chocolate!