Dark Chocolate Coconut ganache tart lizbushong.com

Want some chocolate but want to eat healthy? This make a head recipe will satisfy every sweet tooth without the guilt.  Dark chocolate morsels is melted with coconut milk and flavored with orange zest and ground ginger as the filling.  While the filling thickens the walnut fig crust is processed in food processor and pressed into small tart pans with removable bottoms.

How to Make Chocolate Coconut Ganache tarts lizbushong.com

How to Make Chocolate Coconut Ganache Ginger Tart

This no bake dessert takes minutes to prepare. In addition this dessert is healthy meaning maple syrup is used as a sweetener, along with the figs and dates. Organic canned coconut is placed  in the refrigerator to chill so the liquid separates from the solid coconut.  Ginger adds just enough kick to make is spicy good while the orange zest perks up the dark chocolate.

How to make chocolate coconut ganache tart lizbushong.com

How to Make the Crust

If bowl of food processor fitted with metal blade, walnuts, oatmeal and special dark cocoa is whirled together until finely ground.  4 dates and 2 figs are added along with the maple syrup, ground ginger and zest are added to nut mixture and pulsed to blend.  The dough will be somewhat wet and sticky but should hold its shape when pressed together.

Press nut crust into bottom and sides of 5″ mini tart pans with removable bottom. Make sure the crust bottom is flat.  I found dividing the dough into quarters helped with getting the same amount of crust inside the pan.  Chill the crust while you make the filling.

Dark Chocolate Filling Makes Coconut Ganache

Drain water from chilled coconut cream.  Place solid coconut meat in a small saucepan to melt.  Add  dark chocolate morsels and maple syrup to the melted coconut, stir with a whisk until the ganache or mixture thickens.  You are actually making a coconut ganache.  You can add orange zest  to the ganache while melting or right before pouring into the chilled crusts. It’s totally up to you.  I added everything to the saucepan.

Now that you have the filling and crusts made, pour the ganache into the crust lined tart pans.  Chill to set about 20 minutes or one hour.  This dessert can be made ahead one or two days. Just keep chilled and covered in refrigerator. Cover with plastic wrap.

If you don’t want to make a tart or don’t have the small pans, you can serve in a parfait glass or small dish.  Because this dessert is very rich, use small parfaits or dessert cups for serving.  Keep in mind the smaller the container the more ganache servings you might have.  So thats a good thing …right?

Dark Chocolate Coconut ganache tart lizbushong.com

Right before serving, garnish with melted chocolate chips in zip lock baggie and pipe your design across the tops of the tarts. If you have crystallized ginger, before the chocolate sets up, sprinkle the tops with the ginger pieces. Otherwise use large flaked coconut and sea salt.   Bob’s red mill has this in health food section of grocery store.  You can always use sweetened shredded coconut too.  🙂

Takes moments to make. Serve it up Sassy simple dessert recipe for any occasion.

Dark Chocolate Coconut Tart lizbushong.com

Let me know if you make this dessert.  It’s super simple and delish!  It’s vegan and gluten free if you use gluten free oats.

Recipe makes 4 servings.  Ok.. here’s the recipe.


Ginger Orange Coconut Dark Chocolate Tarts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Decadent coconut ganache with ginger and orange zest fills date fig oatmeal no bake crust in small tart pans.

  • Author: Liz Bushong
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 30 minutes
  • Yield: 4 mini tarts 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American



Date Fig Crust

1 cup chopped toasted pecans or walnuts

1/2 cup old fashion rolled oats or gluten free oats

1/2 cup unsweetened dark cocoa

6 Medjool dates, pitted

4 dried figs, rinsed and cut in half

2 teaspoons ground ginger

Coconut Ganache Filling

114 ounce can coconut cream, chilled

1/4 cup dark chocolate chips

2 tablespoons maple syrup

Orange zest from one small orange


Melted chocolate drizzle- 1/4 cup chocolate chips

Coconut pieces or sweetened shredded coconut

Sea Salt

Crystallized ginger pieces


  1. In food processor bowl fitted with metal blade, pulse together all crust ingredients.
  2. Press equal amounts of crust into 4 mini tart pans with remove-able bottoms. Press crust up the sides of the pan as well as cover the bottom of tin.  Chill while making filling.


  1. Open coconut cream from can and drain off water. Place solid coconut pieces in small saucepan. Use the drained coconut water for other recipes if desired.
  2. Add remaining ingredients to saucepan.  Stir over medium low heat  with a whisk until melted and thickened like ganache.  Cool 5 minutes.
  3. Pour filling into chilled tart crusts evenly among pans.  Return to refrigerator to chill.
  4. Serve tarts by removing tart shells from the pan on individual serving plates.


Coconut cream is different than coconut milk.  You want the kind that comes in a can. C milk has water added and will not produce the creamy texture of ganache.

Crust will be sticky so chilling in a must.

Dessert can be made a head and kept chilled until serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Other Ideas you Might Like to Try:

How to make ganache tart lizbushong.com

Chocolate Almond Brownie Cake lizbushong.com

Easy Chocolate Espresso Tart Recipe lizbushong.com

No Bake Brownie Tarts lizbushong.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star