Peppermint Cups (Vegan)
These peppermint cups are the sweetest combination of dark and white chocolate with a hidden layer of candy cane and a dash of peppermint. A tasty, dairy-free, festive treat.
Wonderfully festive and easy to make, these peppermint cups are deliciously minty with a surprise candy cane crunch. Dark chocolate sandwiches a minty white chocolate layer filled with crushed candy cane. These cute little guys are simple to bring together but do require just a little bit of your time. A delightfully sweet treat that is dairy-free and perfect for the holiday season.
What you will need:
You can not make these delicious little treats without chocolate and candy canes. I used Yum Earth Candy Canes; they use organic cane sugar and most importantly no Red 40. I have found them at Target and I have ordered them from Amazon.
- dark chocolate – I used Lindt Excellence 70%
- white chocolate – I used Enjoy Life white baking mini chips
- coconut oil
- peppermint extract
- Yum Earth mini candy canes
How to:
These tasty little treats are super easy to make but do require a little bit of your time. Each layer requires 10 to 15 minutes in the refrigerator to set before moving on to the next step. Believe me, it’s all worth it.
I like to use a double boiler to melt my chocolate. You can melt the chocolate however you are most comfortable. The 1st layer requires 135 grams of chocolate along with 1 tsp of coconut oil. Melt them together, making sure to stir as you go. With your molds out and ready to go, measure out 1 tsp of chocolate for each cup. Once you are done with the 1st layer, place the molds in the refrigerator for the chocolate to set.
The candy canes need to be crushed and ready to go for the next layer. Once the chocolate is set, the mold can be removed from the refrigerator. Place 1/2 tsp of crushed candy cane over the top of the chocolate. Save any leftover candy canes for decorating later. Melt the white chocolate along with 2 tsp of coconut oil. Once melted, add the peppermint extract and give a good stir to combine all of the ingredients. Pour the white chocolate over the candy cane layer. Each cup should get 1 tsp of white chocolate. Once done, place the mold back in the refrigerator to set. If you have any white chocolate left over, save it for decorating later.
For the last layer, melt the remaining dark chocolate—165 grams—along with 1 tsp of coconut oil. Once melted, pour 1 to 1 1/2 tsp of chocolate over the white chocolate layer. Once done, place the molds back in the refrigerator for the cups to set. Once the peppermint cups are set, they can be removed from the molds and decorated. A drizzle of white chocolate and a sprinkle of crushed candy cane is a nice final look. Store the peppermint cups in the refrigerator until you are ready to serve them.
Alright, let’s get started. Please make and enjoy!
Peppermint Cups (Vegan)
Ingredients
Bottom Layer
- 135 grams dark chocolate
- 1 tsp coconut oil
Middle layer
- 150 grams white chocolate
- 2 tsp coconut oil
- 10 mini candy canes – crushed – I used Yum Earth Candy Canes
- ¼ tsp peppermint extract
Top Layer
- 165 grams dark chocolate
- 1 tsp coconut oil
optional
- white chocolate – for decorating
- crushed candy cane -for decorating
Instructions
Bottom Layer
- Have your molds ready. I provided a picture of the molds that I used. I bought them at Amazon, they came in a set of 3 and they are the size of a peanut butter cup.
- Using a double boiler, melt 135 grams of dark chocolate along with 1 tsp of coconut oil over medium heat. Once melted, start pouring the 1st layer of your cups into the molds. There is just enough chocolate to place 1 tsp in each cup to create the bottom of the peppermint cup. Place the molds in the refrigerator to set. Clean the double boiler for the next step.
Middle layer
- Crush the candy canes. Place ½ tsp of crushed candy cane over the top of the chocolate in the molds Save any left over candy cane for decorating later.Using the double boiler, melt the 150 grams of white chocolate and 2 tsp of coconut oil over medium heat. Add the peppermint extract to the white chocolate and stir. Pour the white chocolate over the layer of candy cane. You will need 1 tsp of white chocolate per cup. Place the molds back in the refrigerator to set. Clean the double boiler for the last step. If you have any white chocolate left over, save it for decorating later
Top Layer
- Using a double boiler, melt 165 grams of dark chocolate and 1 tsp of coconut oil over medium heat. Once melted, the last layer can be poured into the molds. You will need 1 to 1½ tsp of chocolate to cover the 2nd layer sufficiently. Place the molds in the refrigerator to set.Once the peppermint cups are set, remove them from the molds. They can be decorated with a drizzle of white chocolate and a few pieces of crushed candy cane.
- Store the peppermint cups in the refrigerator until you are ready to serve them.
