No-bake chocolate mint cups (vegan)
By
Ellen Bates
Posted 1 year ago
Wed 25 Jan, 2023 12:01 AM
The easiest and tastiest thing you'll do today
There's nothing better than the no-bake chocolate mint cups. Simple to prepare and are super decadent. Dairy and gluten-free! Recipe by @The First Mess.
Cooking time:
Prep: 15 mins
Cook: 40 mins
Servings: 12 cups
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)
Method:
- 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.
- To 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!