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No-Bake Chocolate Mint Cups

5 from 14 reader reviews
Prep Time 15 minutes
Resting Time 40 minutes
Total Time 55 minutes
Servings 12 cups
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Ingredients

CRUST

  • 1 cup rolled oats
  • 1 cup pecan halves
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons cacao powder
  • pinch of fine sea salt
  • ½ cup pitted Medjool dates, packed
  • ½ cup MELTED & COOLED coconut oil

CHOCOLATE MINT GANACHE FILLING

  • 1 ½ cups dairy-free chocolate chips
  • ¾ teaspoon peppermint extract
  • ¾ cup full fat coconut milk (from a can)

Instructions

  • Line a 12-cup nonstick muffin tin with little strips of parchment paper and set aside.
  • In the bowl of a food processor fitted with the “S” blade, combine the oats, pecans, coconut, cacao powder, and salt. Pulse the mixture until everything is finely chopped.
  • Add the dates and coconut oil to the food processor. Pulse until a sticky “dough” starts to come together. Pinch it between your fingers to make sure that it will hold together. Place the dough in the fridge for about 5 minutes, just to firm up.
  • In the muffin tin, drop about 3 tablespoons of the dough into each cup. Lightly spread it out with your fingers. Then, with the bottom of a shot glass (or something similarly sized), press an indent into each portion of dough to form a “cup.” Place the prepared cups in the fridge while you make the ganache.
  • Make the ganache. Place the chocolate chips and peppermint extract in a medium bowl. Place the coconut milk in a small saucepan on the stove over medium-high heat. Once the coconut milk starts bubbling and simmering, pour it over the chocolate chips. Let this mixture sit for a minute before stirring with a spatula until you have a smooth, fully mixed, and glossy ganache.
  • Retrieve the cups from the fridge. Divide the ganache evenly among the cups. Place the peppermint ganache cups in the fridge to set for at least 2 hours. When ready to serve, let the cups sit at room temperature for 30 minutes before carefully running a paring knife around the edges of each cup to release. Keep the ganache cups on a plate in the fridge until ready to serve. Garnish with fresh mint leaves and shredded coconut if you like!

Equipment

Recipe Notes

  • I used the Enjoy Life brand non-dairy dark chocolate chips here.
  • These are SUPER rich! You could get away with serving these as a plated dessert with a dollop of coconut whip.
No-bake chocolate mint cups are simple to prepare, made with 10 ingredients, and are super decadent. Dairy-free and gluten-free.