Updated 12.13.25
Pouring the chocolate-nut mixture into cups rather than onto a sheet pan is the detail that makes the difference. Spread onto parchment, the chocolate runs thin and you end up with bark. In a cup it stays thick and compact, so every bite has a proper ratio of chocolate to nut. The sea salt on top is optional in the recipe and not optional in practice; it’s what keeps the richness of the dark chocolate in check.
The recipe makes about twenty cups and welcomes variation; any two nuts work, or a nut paired with a dried fruit. The rule of thumb is no more than two additions per cup, otherwise they compete in a space that small. Twenty cups stores well in the fridge for a month or two, which makes them as practical a gift as they are a thing to keep on hand.
These Dark Chocolate Nut Cups could serve as a dessert, a midday snack, a nice welcome gift or a holiday gift, nice packed in a festive manner.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Dark chocolate – or a combination of dark and milk chocolate.
- Peanuts
- Macadamia nuts – any combination of nuts would work. You can also use a combination of nuts and dried fruits.
- Sea salt flakes
Want to see the recipe in action? This short video below walks you through the key steps.
How to Make Dark Chocolate Nut Cups
Step 1– Melt the chocolate.
Step 2 – Mix roughly chopped nuts with the chocolate.
Step 3 – Pour the mix into mini paper cups (1 5/8 inch). Fill them with half a tablespoon of the chocolate mix. This is about one large bite or two smaller bites and sprinkle with some coarse sea salt flakes. Then allow them to cool. You will have about 20 paper cups.
Step 4 – Store the Dark Chocolate Nut Cups in an airtight container in the refrigerator. They will be good for 1-2 months.
Alternative Combinations
Many combinations of nuts and/or dried fruits can work in this recipe. I would not use more than 2 different ones, as they will compete for flavor in such a small cup. Some suggestions of crunch and chewy are:
- Peanuts and apricots
- Macadamia nuts and mango
- Almonds and raisins
- Pistachios and dates
- Almonds and cherries
- Cashew and cranberries
Dark Chocolate Nut Cups
Pin Recipe Facebook Share by TextIngredients
- 12 ounces dark chocolate, chopped
- 1/2 cup peanuts, coarsely chopped
- 1/2 cup macadamia nuts, coarsely chopped
- sea salt flakes (optional)
Instructions
- Line a baking sheet with parchment paper, and place mini baking cups on the parchment paper. (NOTE 1)
- In a bowl, mix together the coarsely chopped peanuts and macadamia nuts and set aside.
- Melt the chocolate. You can do this au-bain-marie (place a heatproof bowl over hot water) or in a microwave. Stir constantly until melted and smooth. (NOTE 2)
- Stir the nuts into the chocolate and mix thoroughly.
- Scoop half tablespoons into mini paper cups. You can decide how full you want them to be. I used mini baking cups (1 5/8 inch) and filled them just over half and was able to make about 20. (NOTE 3)
- Sprinkle with sea salt flakes if you like.
Notes
- The only reason to cover the baking sheet with parchment paper is to avoid that you have to clean it, if you by mistake pour some chocolate outside the paper cups, onto the baking sheet.
- You can make these chocolate nuts cups from dark chocolate or from a mixture of dark and milk or just milk. Just depends on your preference. Additionally, be creative and think about other nut combinations, or a nut and a dried fruit.
- 1/2-1 tablespoons of chocolate in mini cups (1 5/8 inch) is about two small bites.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.