On The Menu: Chocolate Peppermint Honey Cups

Our January Guest Editor, Jessica Murnane of One Part Plant, shares an exclusive recipe from her upcoming cookbook: a delectably good-for-you dessert with just four familiar ingredients.
Publish date:
Image Credit: Nicole Franzen

Image Credit: Nicole Franzen

I used to eat a lot of candy. I'm talking A LOT. Like, it might make you sick thinking about how much candy I used to eat. I usually went for the sticky, fruit-flavored variety— kids that were sour and bears that were gummy. But on days when I wanted chocolate, I'd go with the classic peppermint patty. I'd take it home, freeze it, and then sit down and really focus on every single bite of minty-ness as I devoured it. After I changed my diet to revolve around nutritious plant-based foods, there was no way I was going to say goodbye to my favorite chocolate treat, so I came up with a new version. These are a little richer, a lot creamier, and the best part is they only have four ingredients (and all of them you can pronounce). (They're also my personal favorite treats from my book that will hit shelves in February!)



2 tablespoons raw honey
1/4 teaspoon peppermint extract
1 cup dairy-free chocolate or dark chocolate
Sea salt


1. In a small bowl, stir together the honey and peppermint until combined. 

2. Arrange mini cupcake liners on a large plate, or fill a mini cupcake pan with the liners if you have one.

3. Melt the chocolate (if you need help with this, check this out). Fill the bottom of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the honey mixture, then top it with another teaspoon of chocolate. 

4. Sprinkle a little sea salt on top of each cup. Freeze the candies for an hour and keep them frozen until ready to serve.

Extra kitchen note! Swap out the peppermint for rose, almond, anise, or really any oil or extract that you want to pair with chocolate.

p.s. Did you catch Jessica's suggestions for podcasts to check out, depending on your mood