No-Bake Chocolate Mint Cups

It’s a bit of a weird Christmas this year- I’m having a hard time feeling festive. These little bites of perfection are definitely helping! Whether you’re making them for yourself or dropping off for friends, these no-bake bites are easy & so so delicious. They’re so good that I had to give some away, otherwise I would have eaten them all! As a bonus, there’s also no refined sugar in the recipe. I made both mini and regular sized cups and both of them worked really well.

Linus and Lucy- Vince Guaraldi Trio

INGREDIENTS

For the cups:
1 cup unsweetened shredded coconut
1 cup pecan halves
1 cup rolled oats (I used GF)
3 tbsp cocoa powder
1/2 cup pitted Medjool dates, packed
1/2 cup melted & cooled coconut oil
pinch of sea salt

For the chocolate mint ganache:
3/4 cup coconut milk (the kind from a can)
3/4 tsp peppermint extract
1 1/2 cups dark chocolate chips

INSTRUCTIONS

Add oats, pecans, coconut, cocoa powder and salt to a food processor and pulse until finely chopped. Add coconut oil and dates, and pulse until it becomes a sticky ‘dough’. Place in fridge for 5 minutes to firm up. In the meantime, line muffin tin with muffin liners. Drop about 3 tbsp of ‘dough’ into each cup, and lightly spread it out. Use the bottom of a shot glass (or something similar sized) to press indents into the middle of each cup. Put back in fridge to set while you make the ganache.

For the ganache, place chocolate chips & peppermint extract in a medium bowl. Heat the coconut milk in a saucepan until bubbling, then pour over chocolate. Let sit for a minute, then whisk into a smooth ganache. Pour ganache into the middle of each of the cups. Let set in the fridge for at least two hours. Let the cups sit at room temperature for 30 minutes before serving. Optionally, top with maldon salt, shredded coconut or fresh mint leaves.

Note: For mini chocolate cups, use 1/2 tbsp dough rather than 3 tbsp.

Recipe from The First Mess