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).

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.

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.

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.