Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Chocolate Coconut Ganache Cups with Ginger and Orange

Makes 4 large tarts or 12 mini cups

Written by
Chocolate Coconut Ganache Cups with Ginger and Orange

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!

Prep

20 min

Cook

10 min

Servings

4 large tarts or 12 mini cups

Ingredients

Crust
  • 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
Filling
  • 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:

  • calories 215
  • protein 9g
  • fat 15g
    • saturated fat 6g
    • trans fat 0g
  • carbohydrates 14g
    • sugars 10g
    • fibre 2g
    • sodium 296mg

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.

READ THIS NEXT