Chocolate Coconut Ganache Cups with Ginger and Orange

This Chocolate Coconut Ganache Cups with Ginger and Orange has delicious little morsels of crunchy crusts with a creamy filling that offers 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-inch 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

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Course

Desert

Servings

12 mini cups

Print Recipe

Ingredients

Crust

• 1/2 cup raw chopped walnuts
• 1/4 cup large flake oatmeal gluten free if desired
• 1/4 cup pure unsweetened cocoa
• 3 Medjool dates pitted
• 2 Tbsp maple syrup
• 1 tsp ground ginger
• 1 Tbsp minced crystallized ginger

Filling

• 14 oz can coconut cream chilled
• 3 oz dark chocolate
• 2 Tbsp maple syrup
• Zest from 1/2 orange

Ingredients Crust 1/2 cup raw chopped walnuts 1/4 cup large flake oatmeal gluten free if desired 1/4 cup pure unsweetened cocoa 3 Medjool dates pitted 2 Tbsp maple syrup 1 tsp ground ginger 1 Tbsp minced crystallized ginger Filling 14 oz can coconut cream chilled 3 oz dark chocolate 2 Tbsp maple syrup Zest from 1/2 orange

Course Desert Servings 12 mini cups Print Recipe

Instructions

1. In food processor fitted with metal blade, place walnuts, oatmeal, and cocoa. Whirl until finely ground. Add dates, maple syrup, and ground ginger. Continue to whirl until mixture begins to stick together (it doesn’t matter if it’s a bit crumbly).
2. Press equal amounts of mixture into 12-cup silicone mini muffin mold, forming a base for each ganache cup. This works best for easy removal. Alternatively, use metal mini muffin pan lined with muffin papers. Scatter each ganache cup with even amounts of minced crystallized ginger and press into surface.
3. Drain liquid from chilled coconut cream. Reserve liquid for another recipe. In small saucepan, combine coconut cream, 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.
4. Pour cooled chocolate coconut ganache, dividing evenly among cups. Refrigerate overnight or freeze. To serve, pop out of silicone mold and decorate with a drizzle of melted chocolate, ginger, and candied orange peel, if you wish.

Recipe Notes

Per cup: 215 calories; 9 g protein; 15 g total fat (6 g sat. fat); 14 g total carbohydrates (10 g sugars, 2 g fiber); 296 mg sodium