The EASIEST vegan chocolate peppermint cups, that come together in less than 20 minutes! Perfect for your next holiday party or cookie exchange. Made with coconut, cashews, and ALL the peppermint.

stack of vegan peppermint cups with candy cakes and chocolate chips in the background

This post is sponsored by Enjoy Life Foods. Thank you for supporting the brands who make this space possible!

Ohhh you know I wouldn’t let the holiday season go by without another peppermint recipe, right? I’ve kind of always wanted to make my own version of vegan chocolate peppermint cups, but they all seem to be totally based on a coconut butter middle and to be honest, I NEVER keep that stuff on hand. Plus, I wanted something that I could throw together, pop in the freezer, and bring out when people came over or (let’s be real) when I needed a little after dinner sweet treat. I love that these are a little bit messy and don’t really require perfection, just a few super simple steps to pull them together!

bag of chocolate chips with a peppermint cup

One of my BIGGEST tips for these vegan chocolate peppermint cups is to use good chocolate! One of the reasons I love and partnered with Enjoy Life for this post is because I genuinely LOVE and buy their products, especially the chocolate chips, on a regular basis. I always know their chocolate is going to be vegan, allergy friendly, and SO GOOD. Trust me, if you use sub-par chocolate with this recipe, you are going to be able to taste it, since there are so few ingredients. Ok, thank you for coming to my short TED talk about the importance of good chocolate, let’s get back to it! 

Close up of chocolate peppermint cup with a stack of peppermint cups in the background

How to make vegan chocolate peppermint cups

  • Melt! First, you’re going to melt your chocolate and coconut oil, then while that’s microwaving (because who has time for a double boiler?) you can make the peppermint part of your cups. It’s going to be a super easy combo of raw cashews, coconut flakes, and olive oil.
  • You can use coconut oil for the peppermint portion of the vegan chocolate peppermint cups, but I used olive oil because it tends to not freeze as solidly as coconut oil does. I wanted these to freeze solid, but not be so hard that they crack your teeth when you’re trying to bite into them. Totally up to you, but I used olive oil and they turned out great!
  • After your chocolate is melted and your peppermint layer is all blended and smooth, it’s time to assemble! Pour equal parts of your chocolate mixture into the lined muffins tins, then a peppermint layer, then another chocolate layer. You can totally just pour in one chocolate and one peppermint layer, or combine them and pour it all in together, but I like the look of the chocolate layer contrasting with the white peppermint layer. All up to you!
  • Freeze! I checked mine after a few hours and they were well on their way to being frozen solid, but I would for sure give them at least 8-10 hours before popping out and eating them, just to be sure.
  • That’s it! These vegan chocolate peppermint cups are easier than easy and would reallllly make for a perfect little bite to end your holiday party or Christmas dinner. I love that the peppermint is sweet, but slightly refreshing too!

small silver pan with peppermint chocolate cups stacked

More easy candy recipes:

Crispy Peanut Butter Cups

Popped Amaranth Peanut Butter Cups (Vegan, Gluten Free)

Dark Chocolate Red Wine Truffles

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Dark Chocolate Coconut Cups

Dark Chocolate Coconut Macaroon Cups (Vegan, No Bake) Easy, quick and taking macaroons to a whole new level!


Vegan Chocolate Peppermint Cups

  • Author: Heart of a Baker
  • Prep Time: 8 hours 15 minutes
  • Total Time: 8 hours 15 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


The EASIEST vegan chocolate peppermint cups, that come together in less than 20 minutes! Perfect for your next holiday party or cookie exchange. Made with coconut, cashews, and ALL the peppermint.





  1. Line a muffin pan with cupcake tin liners and set aside. 
  2. In a blender, blend together the shredded coconut, cashewsolive oil, and peppermint extract until smooth. Set aside until ready to assemble. 
  3. In a small, microwave-safe bowl, melt the chocolate and coconut oil together for 30 seconds at a time, until chocolate is smooth and melted. 
  4. Pour half of the melted chocolate evenly between the 12 liners. Top with the peppermint filling, dividing between the cups evenly. Finally, top each cup with the rest of the chocolate mixture, swirling the layers together with a knife, if desired. 
  5. Freeze for at least 8-12 hours or overnight before eating or serving. Keeps up to 3 weeks in a sealed container in the freezer. 

Keywords: peppermint, vegan dessert, dessert, chocolate, no bake, easy