Mint Chocolate Crunch Cups {Paleo, AIP, Vegan}
With Christmas next week, it only seems appropriate that we talk about the best part of any dessert – chocolate. And let’s start with an important question, which chocolate pairing do you love?
There are so many amazing options, but it feels like we typically lean one way. You are either a die-hard chocolate-peanut butter, chocolate-fruit/wine, chocolate-caramel, or chocolate-mint fan. Surely you can love them all (guilty) but there is generally one you identify with most.
Mine is definitely chocolate and mint. My mom, brother and I all share this obsession. York peppermint patties were a family staple in our household growing up, and I still crave them. Thankfully these healthy Mint Chocolate Crunch Cups are my saving grace.Â
Check out our other Seriously Simple Recipes, which all have minimal ingredients and prep, and are shot and edited on a iPhone.
My chocolate mint obsession has brought me many dessert inspirations. It also happens to be the flavor I gravitate to in almost any dessert. My favorite treat to make for Christmas? Grasshopper pie or our Paleo + Vegan Grasshopper Cheesecake. I always get mint chip ice cream if it’s on a menu, and we have already established my love for mint chocolate candy.Â
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In my opinion, you can never have enough candy and cookies as part of a holiday spread. Of course include plenty of chocolate mint, and you are guaranteed to have a merry one.Â
I had this discussion recently, and didn’t even realize that not everyone agrees with the candy and cookie pairing. To me, it makes total sense. I mean, G and I like ALL the things. We love variety, especially when it comes to holiday treats.Â
If you are not currently a believer, I promise you they totally work together. Which is why I am recommending you include these Chocolate Mint Crunch Cups as part of your holiday table. And they make great gifts!
However, it almost seems wrong to label these cups as candy. When I think of candy, I immediately identify things like Hershey’s kisses, Snickers bars, Twix, and so on. You know, the traditional American candies.
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But candy can be so much more than that. Take Belgian truffles and fine French chocolate for example. It seems wrong to call these “candy.”
Then there’s the real food sweet treats that have taken to the store shelves the last few years. And thank God for them. They have helped this formerly addicted to sugar girl get over her love of crappy candy.
Enter my two all time favorite Paleo “candies.” Eating Evolved’s Coconut Butter Cups, and Hu Kitchen’s Crunchy Mint Dark Chocolate bar.
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These are my go-to purchases when I’m craving chocolate. They never disappoint, and I adore the rich dark chocolate with the cool refreshing mint.
They also happen to be the inspiration for this Seriously Simple recipe. Part coconut butter cup, and part crunchy chocolate, they are the best of both worlds.
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A word full of real wholesome food that tastes incredible and fuels your body. That’s the kind of world I want to live in. One full of chocolate.
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Mint Chocolate Crunch Cups {Paleo, AIP, Vegan}
Ingredients
Chocolate
- 1/2 cup coconut oil melted and cooled slightly
- 1/2 cup + 2 tablespoons carob, cacao, or cocoa powder use carob for AIP
- OR
- 1 cup allergy friendly dark chocolate chips or chopped dark chocolate melted
- 1 teaspoon peppermint extract or 2 drops food grade peppermint essential oil
- 2 tablespoons pure maple syrup optional
- 1/4 teaspoon sea salt
- 2 tablespoons cocoa nibs leave out for AIP
Filling
- 1/2 cup coconut butter softened
- 1 teaspoon peppermint extract or 2 drops food grade peppermint essential oil
Instructions
- Line a mini muffin tin with mini paper liners and set aside (see notes). Add coconut butter container to a large bowl filled with warm-hot water to melt while you prep the other ingredients.
- If using the coconut oil and powder method, melt your coconut oil and set aside to cool slightly. Then add carob or cacao/cocoa powder to cooled coconut oil and stir to combine. Or if using the chocolate chip/chopped chocolate method, melt chocolate either in a double boiler or by heating in 30 second intervals in the microwave.
- To your chocolate mixture add peppermint extract or essential oil, maple syrup, salt, and cacao nibs if using, then stir to combine.
- Using a small spoon, pour enough chocolate into your paper liners to just fill the bottom of each cup. You want to only use half of the chocolate mixture to fill the bottoms, so err on the minimal side. Swirl the pan so the chocolate fills in the edges and partly up each side of the liners. Transfer pan to the freezer to set while you prepare the filling.
- In a small bowl mix melted coconut butter and peppermint extract or essential oil until combined. Remove pan from freezer and split coconut butter evenly between each cup. Transfer pan to the freezer for another 5 minutes to set.
- Remove pan and cover all cups with remaining half of chocolate. Shuffle or bang pan on the counter to help the chocolate settle, then transfer pan to the freezer to set one more time, about 10 minutes. Once set, store cups in refrigerator until ready to eat.
- Cups are best enjoyed chilled or at room temperature. They will keep for a week or two in the refrigerator or a 1-2 months in the freezer.
Notes
- Depending on the size your mini muffin tins, adjust the number of cups you make. Make fewer cups for larger tins and up to 24 for smaller tins.
- Using chips or chopped chocolate will yield cups that are more stable at room temperature. If using the powder and oil method, bear in mind they will melt easier.
