No-Bake Chocolate Mint Cups


No-Bake Chocolate Mint Cups

No-bake chocolate mint cups are easy to prepare, made with 10 components, and are extremely decadent. Dairy-free and gluten-free.

Successive in our vacation reward week are these no-bake peppermint chocolate mint cups! (check out the ginger molasses SOFTIES from earlier in the week if you missed them!) I enjoy a great oat-y no bake circumstance with great deals of chocolate, which’s precisely what this is. A little tip of peppermint extract offers us that smooth After Eight-ish feel that’s undoubtedly holiday-appropriate. You might certainly utilize vanilla though!

These little cups are seriously abundant. You might serve them as a standalone dessert with a good dollop of coconut cream. Given that I can manage my sugary foods (lol odd boast), they work as a treat for me, so there’s that. Likewise, the oats offer a good health radiance if required. Breakfast-appropriate if you’re having * among those days *;-RRB-

My preferred aspect of this reward, aside from the no-bake aspect, is that it comes together fast and has precisely 10 components. In some cases simpleness is crucial throughout these hectic last days of the year. There can be a lot pressure, from feeling obliged to get the very best presents EVERRRR, to vacation hosting, the crowds that are apparently all over, to a basic uptick in social commitments. It’s a lot!

Vegan no-bake chocolate mint cups are here to assist. If they aren’t working, I advise taking a look at this episode of the Live Free Creative Podcast for working towards more deliberate Winter season vacations. Love you all! See ya on Saturday for our 3rd and last vacation treat today;-RRB-

No-bake chocolate mint cups. Vegan and gluten-free.

No-Bake Chocolate Mint Cups

No-bake chocolate mint cups are easy to prepare, made with 10 components, and are extremely decadent. Dairy-free and gluten-free.

PREPARATION TIME 15 minutes Resting Time 40 minutes OVERALL TIME 55 minutes

Course Dessert, Treat Diet Plan Vegan, Vegetarian

Servings: 12 cups

Author: Laura Wright

Devices

  • Food Mill

Components

CRUST

  • 1 cup rolled oats
  • 1 cup pecan halves
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons cacao powder
  • pinch of great sea salt
  • 1/2 cup pitted Medjool dates, jam-packed
  • 1/2 cup MELTED & COOLED coconut oil

CHOCOLATE MINT GANACHE FILLING

  • 1 1/2 cups dairy-free chocolate chips
  • 3/4 teaspoon peppermint extract
  • 3/4 cup complete fat coconut milk (from a can)

Directions

  • Line a 12-cup nonstick muffin tin with little strips of parchment paper and reserved.
  • In the bowl of a food mill fitted with the “S” blade, integrate the oats, pecans, coconut, cacao powder, and salt. Pulse the mix till whatever is carefully sliced.
  • Include the dates and coconut oil to the food mill. Pulse till a sticky “dough” begins to come together. Pinch it in between your fingers to make certain that it will hold together. Location the dough in the refrigerator for about 5 minutes, simply to tighten.
  • In the muffin tin, drop about 3 tablespoons of the dough into each cup. Gently spread it out with your fingers. Then, with the bottom of a shot glass (or something likewise sized), press an indent into each part of dough to form a “cup.” Location the ready cups in the refrigerator while you make the ganache.
  • Make the ganache. Location the chocolate chips and peppermint extract in a medium bowl. Location the coconut milk in a little pan on the range over medium-high heat. When the coconut milk begins bubbling and simmering, put it over the chocolate chips. Let this mix sit for a minute prior to stirring with a spatula till you have a smooth, totally blended, and shiny ganache.
  • Obtain the cups from the refrigerator. Divide the ganache equally amongst the cups. Location the peppermint ganache cups in the refrigerator to set for a minimum of 2 hours. When prepared to serve, let the cups sit at space temperature level for thirty minutes prior to thoroughly running a paring knife around the edges of each cup to launch. Keep the ganache cups on a plate in the refrigerator till prepared to serve. Garnish with fresh mint leaves and shredded coconut if you like!

Notes

  • I utilized the Enjoy Life brand name non-dairy dark chocolate chips here.
  • These are SUPER abundant! You might get away with serving these as a plated dessert with a dollop of coconut whip.

Program Conceal 30 remarks

  • Bronwyn Underhill

    These look fantastic!

    Have you had success making them in tiny muffin tins?

    Likewise, do you believe they would freeze all right? Reply

    • Laura

      Hey There Bronwyn,
      I have actually not made them in tiny muffin tins, however I believe it would be great. You would simply require something rather little to make the imprints for the filling. I believe these would freeze great if they remained in a sealed container!
      – L Reply

  • supal

    I’m going to be that frustrating individual and ask if you have rolled oats options? Would a mix of seeds work rather? Reply

    • Laura

      You might most likely simply utilize more nuts and coconut (an additional 1/2 cup of each), however I need to inform you that I have not attempted this myself so can’t ensure anything. Possibly include a tablespoon of ground flax for some additional binding power if needed? Let me understand how they end up if you attempt them without oats.
      – L Reply

  • Lise

    This looks truly scrumptious! I’m going to attempt making them into a bar and cut into little pieces for Christmas. Reply

  • EMILY

    Wow, these sound fantastic! I can’t wait to attempt them out! Reply

  • Jen

    These sound and look fantastic. I’m going to attempt them as composed however pushed into an 8 × 8 meal and cut into squares. Yum! Reply

    • Laura

      I enjoy that concept, Jen! Please let us understand how it exercises.
      – L Reply

  • Joshua Howard

    We made these previously today and they are scrumptious! Everyone truly take pleasure in mint and chocolate together, so they were a struck with everyone. Thank you for this extraordinary dish! Reply

  • LOTUSWEI

    OMG, Laura, these appearance SO magnificent! YUM! I might likewise think of making the ganache in a weak minute and after that, well, consuming the ganache, hahahaha. xoxo Reply

  • Lisa

    I made these for our Christmas dessert and they were fantastic! I likewise got your cookbook for Christmas from a buddy– eagerly anticipating diving into it! Thanks a lot for all you show us! Reply

  • Faye

    I am making these a second time. They were a hit at my good friend’s infant true blessing event Dec 15:-RRB- Curious if they will freeze well … I’m thinking yes. Reply

    • Laura

      I believe they would freeze great if they were covered positioned in an airtight container!
      – L Reply

  • Amanda

    These are scrumptious! I have actually made them two times and each time divided the ganache in order to make some mint cups and some plain chocolate. I like the minor coconutty taste of the plain and my partner likes the mint. I’ll be making them once again today as we shelter in location; I virtually constantly have all of these components in the kitchen. Reply

  • Veronica

    These look so excellent! I have whatever other than the pecans. Would walnuts or almonds operate in the crust? Reply

    • Laura

      Hey There Veronica! Walnuts would be a best alternative:-RRB-
      – L Reply

  • Lisa

    5 stars
    What can u usage in location of pecans if adverse nuts? Reply

    • Laura

      I would utilize raw sunflower seeds rather! You can replace the exact same quantity, however you might need to run the food mill awhile longer to get them good and carefully sliced.
      – L Reply

  • Rachael

    If we do not have a food mill, would a mixer work, or a portable mixer (like the ones utilized for soups)? Reply

    • Laura

      Hey There Rachael,
      I believe that the mixer may be the very best alternative of the 2. I would grind the oats, pecans, coconut, and salt individually till fine and after that discard them into a bowl. Then, I would mix the dates and coconut oil till they’re good and puréed. Then, I ‘d include that mix to the ground up nuts, coconut etc. From there, you can stir it up till it sticks perfectly.
      – L Reply

  • Madison

    5 stars
    My “dough” ended up truly damp– I returned and inspected and I followed the dish precisely. Any concept what failed? Reply

    • Laura

      Hey There Madison,
      Did you have truly fresh, extremely soft and sticky dates? Or did you need to soak them in water a bit to soften them up? If they were certainly extremely fresh dates, I question if you may have overpacked the cup when you were determining them? If you needed to soak the dates, it’s possible that you might not have actually drained them enough. Beyond these 2 choices, I truthfully can’t think about what failed here. The crust mix ought to be a bit sticky, however certainly not damp. If this occurs to you once again, you can constantly include another handful of oats and a spray of cocoa powder to dry the mix up a bit!
      – L Reply

  • Rachael

    I inadvertently got coconut cream rather of coconut milk for this dish. Could I utilize the coconut cream rather, perhaps if I dilute it with some water? Reply

    • Laura

      Hey There Rachael!
      Coconut cream would be great if you dilute it a bit, as you stated. Simply let it come totally to space temperature level initially so that it’s quickly scoop-able/spoonable and after that dilute it in a different measuring cup/bowl with some water.
      – L Reply

  • Sam

    5 stars
    These are AMAZING! I have actually been considering them for some time therefore happy that I lastly got the opportunity to make them. Thank you !! Reply

  • Kari

    5 stars
    I made these today, (delighted Winter season in the middle of the pandemic) and they are so excellent. I didn’t have coconut flakes so I utilized peanuts. I rolled the 3 Tbls of the dough in my hands and after that pressed a shot glass down the middle of the ball to produce the well. I likewise put all the components into the food mill together and pulsed. Reply

  • Chelsea Crissup

    5 stars
    These Mint Cups are fantastic! So simple therefore scrumptious!
    My partner likes mint and chocolate and mentioned this was his preferred dessert, ever.
    Can’t wait to make once again. Next time I prepare to serve with coconut whipped cream and fresh strawberries. Reply

  • Chelsea

    These are fantastic!!! My other halves FAVORITE dessert. Thank you! Reply

  • Anita

    5 stars
    Outstanding! Thanks a lot for sharing this dish. I enjoy that I can enjoy this reward without excessive regret. Reply

  • JLS

    5 stars
    Am late to the celebration on these, however I have actually been making simply the ‘crust’ bit, rolling them into balls to freeze and consuming them as a treat OR melting one into my early morning oatmeal. Is AMAZING!! Thanks for this super-adaptable dish!! Reply

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