- Prep20 mins
- Cook10 mins
- Total30 mins
- Servings4 large tarts or 12 mini cups
- Ingredients11
Delicious little morsels of crunchy crusts with a creamy filling offer just enough sweetness to end a special meal. They’re easy to make ahead—and they’re vegan!
Alternative serving idea
Press nut crust mixture into bottom and partway up sides of 8 in (20 cm) tart pan with removable bottom. Chill crust, then fill, and chill again until chocolate ganache is firm. Garnish and serve.
The icing on the cake!
This chocolate and coconut cream ganache is so decadent, it can also be used as piped frosting on a cake. Simply chill until firm enough to pipe.
Chocolate Coconut Ganache Cups with Ginger and Orange
- Prep20 mins
- Cook10 mins
- Total30 mins
- Servings4 large tarts or 12 mini cups
- Ingredients11
Ingredients
- 1/2 cup (125 mL) chopped walnuts
- 1/4 cup (60 mL) large flake oatmeal
- 1/4 cup (60 mL) pure unsweetened cocoa
- 3 Medjool dates, pitted
- 2 Tbsp (30 mL) maple syrup
- 1 tsp (5 mL) ground ginger
- 1 Tbsp (15 mL) minced crystallized ginger
- 14 oz (398 mL) can coconut cream, chilled
- 3 oz (85 g) dark chocolate
- 2 Tbsp (30 mL) maple syrup
- Zest from 1/2 orange
Nutrition
Per serving:
- calories215
- protein9g
- fat15g
- saturated fat6g
- trans fat0g
- carbohydrates14g
- sugars10g
- fibre2g
- sodium296mg
Per mini cup.
Directions
01
In food processor fitted with metal blade, place walnuts, oatmeal, and cocoa. Whirl until finely ground. Add dates, maple syrup, ground ginger, and crystallized ginger. Continue to whirl until mixture begins to stick together (it doesn’t matter if it’s a bit crumbly).
02
Press equal amounts of mixture into greased mini tart shell pans with removable bottoms, forming a base for each ganache cup. This works best for easy removal. Alternatively, a greased 12-cup silicone mini muffin mould will also work.
03
Drain liquid from chilled coconut cream and reserve for another recipe. Scoop out the firmed coconut cream into small saucepan along with chocolate and maple syrup. Heat over medium-low, whisking until chocolate is melted and mixture is blended and creamy. Stir in orange zest. Transfer to bowl with pouring spout and set aside to slightly cool.
04
Pour cooled chocolate coconut into tart shells or mini muffin cups. Refrigerate overnight or freeze. To serve, pop out of pans and decorate with a drizzle of melted chocolate, ginger, and candied orange peel, if you wish.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
