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No-Bake Chocolate Mint Cups

No-bake chocolate mint cups are simple to prepare, made with 10 ingredients, and are super decadent. Dairy-free and gluten-free.
Course Dessert, Snack
Cuisine Plant-Based, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword all seasons, cacao, coconut milk, coconut oil, fall, holiday baking, holiday entertaining, holidays, medjool dates, oats, pecans, peppermint, shredded coconut, winter
Prep Time 15 minutes
Resting Time 40 minutes
Total Time 55 minutes
Servings 12 cups

Equipment

  • Food Processor

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!

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.