These Peppermint Crunch Cups are filled with creamy minty coconut, sandwiched between two dark chocolate layers. They are so easy to make (15 minutes and a saucepan is all you need) and happen to be gluten, dairy and refined sugar free, paleo and pegan friendly as well!
These delectable treats are so addictive- you have been officially warned! I made a tray yesterday- 24 mini cupcake sized treats- and they are all gone. Every. Last. One.
It wasn’t entirely all my doing-I had some help 🙂
The holiday season is my favorite time of year. I love to dress up the house with garland and lights, tie up everything in big red bows, and place perfectly wrapped gifts with coordinating gift wrap under the tree. Yes, sometimes I can be a bit type A…..
And I also love dressing up Cricket in her holiday best!
So back to those Peppermint Crunch Cups. Seriously you must make these! They are simple, only 6 ingredients, you don’t need the oven, and can be made in under 15 minutes. They would make a great addition to a festive holiday party. Just store them in the freezer if you plan on leaving them out on the table for a bit, as the chocolate can melt a bit in a warm room. If you’d like you can omit the coconut oil from the melted chocolate and just use straight up dark chocolate. They may not be a smooth looking but they will not melt as easily.
Just be sure to make enough!
**I also provided links in the ingredient section of the recipe to several of the ingredients that you may not find at your local grocery store such as the coconut butter and the organic/gluten free/vegan candy canes I used. These are affiliate links 🙂 and they can be easily ordered from Amazon.
Love this photo with the light refraction. Don’t know how this happened-maybe it’s the Christmas Spirit.
Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}
These Peppermint Crunch Cups are filled with creamy minty coconut, sandwiched between two dark chocolate layers. They are so easy to make (15 minutes and a saucepan is all you need) and happen to be gluten, dairy and refined sugar free, paleo and pegan friendly as well!
- 1 cup dark chocolate chips (I used Enjoy Life brand)
- 3 + tablespoons coconut oil
- ½ cup unsweetened shredded coconut
- ¼ cup [coconut butter|Artisana Coconut Butter 8 ounces
- 1 tablespoon maple syrup (more or less depending upon sweetness desired)
- ¼ teaspoon mint extract
- 4 tablespoons of crushed candy cane (I used [TruJoy Organic/Gluten Free/Vegan Candy Canes|Organic Candy Canes by Trujoy. 2 Packages with 10 each. Vegan. Certified No Nuts Or Gluten. (optional- omit for paleo)
- Melt 1 cup of the chocolate chips along with 1 tablespoons of coconut oil in a saucepan over low heat., stir until smooth. Add an additional tablespoon of coconut oil if chocolate is too thick, but careful to not add too much oil as they will melt more quickly at room temperature.
- Liberally grease a mini cupcake tin with coconut oil.
- Pour a teaspoon of chocolate into the bottom of each muffin tin (this will use about half the melted chocolate), and pop the tin into the freezer so the chocolate sets.
- While the chocolate is setting combine the coconut flakes, coconut butter (softened slightly- a few seconds in the microwave), mint extract and maple syrup.
- Add the crushed candy cane, if using, and mix well.
- Remove the tray from the freezer and add about 1 heaping teaspoon of coconut mint cream mixture on top of each chocolate bottom. Push down with your fingers to compact the coconut.
- Next pour a teaspoon of chocolate on top of each coconut layer (using up the remaining chocolate). Dust with excess crushed candy cane.
- Place tray in the freezer to 15 minute to allow the cups to set.
- To remove the cups from the tray use a knife to carefully dislodge the cups from the tray. They should be fairly easy to remove.
- Store in the freezer or refrigerator.
