Ginger Orange Coconut Dark Chocolate Tarts

Dark Chocolate Coconut ganache tart

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



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.

Keywords: #Coconut, #Dessert #ganache #chocolate #tart