Peppermint is the most wonderful time of the year.

These chocolate covered peppermint cups combine rich, creamy dark chocolate with the coolness of mint using just FIVE simple ingredients. As a result, they’re not only super easy to make, they also can serve as a the perfect holiday treat or gift for those following a gluten-free, dairy-free lifestyle, or AIP lifestyle.

So, what are the five ingredients in these chocolate covered peppermint cups? The chocolate layer is none other than my beloved Homemade Magic Shell, which contains coconut oil, cacao powder, and raw honey. The last two ingredients are coconut butter and organic peppermint flavor (edible peppermint oil), which are used in combination with coconut oil to create the peppermint-y bottom layer.

If you’re unsure about what makes coconut butter different from coconut oil, allow me to clear things up. Coconut oil is the oil extracted from coconut meat. Coconut butter, on the other hand, is coconut flesh that’s been ground into a spreadable paste. Unlike other nut butters (for example, almond butter and peanut butter), coconut butter is dry and flakey, which is why it’s combined with coconut oil to create the base of the chocolate covered peppermint cups.

As a special aside, you can make these in mini or regular sized muffin pans. If you chose to use a regular size muffin pan, you’ll simply pour the second layer into each slot in until it’s about half full, which makes slightly thiner and larger chocolate covered peppermint cups.

chocolate-covered-peppermint-cups-recipe-2

Chocolate Covered Peppermint Cups
 
Prep time
Total time
 
These chocolate covered peppermint cups combine rich, creamy dark chocolate with the coolness of mint using just FIVE simple ingredients. As a result, they're not only super easy to make, they also can serve as a the perfect holiday treat or gift for those following a gluten-free, dairy-free lifestyle, or AIP lifestyle.
Author:
Serves: 30
Ingredients
For the peppermint layer:
For the chocolate layer:
Directions
For the peppermint layer:
  1. Heat the coconut butter and coconut oil until contents are liquid and well combined (do this in a glass bowl the microwave or on the stovetop)
  2. Add the organic peppermint flavor and stir
  3. Pour the mixture into mini muffin tins until each slot is about half full
  4. Put muffin tins in fridge for 5-10 minutes until bottom layer is solid
For the chocolate layer:
  1. Heat the coconut oil and honey until contents are liquid and well combined (do this in a glass bowl in the microwave or on the stovetop)
  2. Add the cacao powder ¼ cup at a time and stir well, making sure mixture is smooth
  3. Remove muffin tins from fridge with peppermint layer, and pour the mixture overtop until each slot is filled to the top. Return to freezer for at least 30 minutes.
Notes
Store in freezer

Got any questions about how to make these chocolate covered peppermint cups? Ask below!

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