Ginger Orange Coconut Dark Chocolate Tarts
Decadent coconut ganache with ginger and orange zest fills date fig oatmeal no bake crust in small tart pans.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 4 mini tarts 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
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
1–14 ounce can coconut cream, chilled
1/4 cup dark chocolate chips
2 tablespoons maple syrup
Orange zest from one small orange
Garnish
Melted chocolate drizzle- 1/4 cup chocolate chips
Coconut pieces or sweetened shredded coconut
Sea Salt
Crystallized ginger pieces
Instructions
- In food processor bowl fitted with metal blade, pulse together all crust ingredients.
- 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.
Filling:
- 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.
- Add remaining ingredients to saucepan. Stir over medium low heat with a whisk until melted and thickened like ganache. Cool 5 minutes.
- Pour filling into chilled tart crusts evenly among pans. Return to refrigerator to chill.
- Serve tarts by removing tart shells from the pan on individual serving plates.
Notes
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.