No-Bake Chocolate Mint Cups (Vegan, Gluten-Free, Sugar-Free)
Rich, silky chocolate-mint ganache tucked into a chewy, nutty no-bake crust. Freezer-friendly, holiday-ready, and perfectly peppermint without tasting like toothpaste.
Ingredients
Crust
- 1 cup rolled oats certified gluten-free if needed
- 1 cup pecan halves you could swap with walnuts, but pecans bring that warm, toasty flavor
- 1 cup unsweetened shredded coconut
- 3 tablespoons cacao powder or unsweetened cocoa powder
- fine sea salt pinch
- 1/2 cup Medjool dates packed; soft and sticky is key
- 1/2 cup coconut oil melted and cooled (don’t skip the cooling — helps everything bind)
Ganache Filling
- 1 1/2 cups dairy-free chocolate chips choose sugar-free chips like stevia-sweetened ones if needed
- 3/4 cup full-fat canned coconut milk
- 3/4 teaspoon peppermint extract start light — peppermint can overpower fast
Optional garnish
- shredded coconut
- fresh mint leaves
- crushed peppermint candies GF-certified
Instructions
- Prep the Tin: Line a 12-cup muffin tin with little parchment strips or silicone liners. This makes pop-out easy later.
- Make the Crust: In a food processor, pulse the oats, pecans, coconut, cacao powder, and salt until fine and crumbly. Add the dates and coconut oil. Pulse until a sticky dough forms. Pinch a bit — it should hold together.
- Chill the Dough: Pop it in the fridge for 5 minutes. This step makes it easier to press into cups without it gumming up your fingers.
- Form the Cups: Drop about 3 tablespoons of dough into each muffin cup. Use your fingers to press it up the sides and bottom, making a nest for the ganache. Stick the tray back in the fridge while you prep the filling.
- Ganache Time: Pour the chocolate chips and peppermint extract into a heatproof bowl. Warm the coconut milk on the stove (just until bubbling), then pour it over the chocolate. Let it sit 1 minute, then stir until glossy and smooth. If the chocolate doesn’t melt all the way, microwave for 10 seconds and stir again.
- Fill & Chill: Divide the ganache among the crusts. Chill in the fridge at least 2 hours until set.
- Serve: Let them sit at room temp for 20–30 minutes before serving. Run a knife around the edge to help lift them out.
Notes
Makes 12 dessert cups.
Tips & Swaps
Nut-Free: Try sunflower seeds in the crust instead of pecans.
Make-Ahead: These freeze beautifully.
Budget Tip: Use store-brand chocolate chips and coconut flakes — they work just fine.
Don’t skip the salt — it balances the sweet and brings out the chocolate.
Nut-Free: Try sunflower seeds in the crust instead of pecans.
Make-Ahead: These freeze beautifully.
Budget Tip: Use store-brand chocolate chips and coconut flakes — they work just fine.
Don’t skip the salt — it balances the sweet and brings out the chocolate.