These Mint Chocolate Chip Cups are paleo, creamy, cashew based and packed with collagen protein!

Mint Chocolate Chip Cups

  • Author: Kelsey


  • 2 cups cashews, soaked (4-12 hours)
  • ½ cup almond milk
  • ½ cup maple syrup
  • 2 teaspoons mint extract (not peppermint!)
  • 3 tablespoons mini chocolate chips
  • ½ cup Vital Proteins Collagen peptides
  • 2 cups chocolate chips


  • In a blender or small food processor combine soaked cashews, almond milk, maple syrup, mint extract and collagen peptides.  Blend on high until super smooth. Add in 3 tablespoons of mini chocolate chips and pulse a few times to combine.
  • In a microwave safe bowl, add the chocolate chips. Microwave the chocolate for 30 seconds at a time, stirring between each time, until fully melted.
  • Take your silicone cup cups and add 1 teaspoon (for small) and 1 tablespoon (for large) of chocolate to each cup. Use the end of a wooden spoon to swirl the chocolate up the sides of the mold. Place the mold in the refrigerator for about 5 minutes to firm the chocolate up. Once chocolate is set, scoop the mint chocolate chip mixture into each cup.
  • Then scoop the remaining chocolate on top of the mint filling until the cup is full. Once they are all filled, place cups in the refrigerator (on a cookie sheet for stability), until set.
  • Pop out of the mold and enjoy! Keep them in the freezer for best texture!