These Chocolate Ganache Tarts with Coconut Macaroon Crust are Paleo, gluten-free + refined sugar free, but you’d never guess from the decadent vegan chocolate ganache or sweet and chewy crust.
I’m an early riser. Like, my eyes were open before the clock hit 5 a.m. this morning kind of early. And even though waking up so early ensures I start getting drowsy around 8 or 9 p.m., there’s a certain calm energy in the air during those hours before most of the world has woken up.
Here in wintery Washington, the sun doesn’t rise until well after 7 a.m., leaving me a few hours of time before the sun (or clouds, more likely around here) comes out and cars start buzzing around. I haven’t always woken up quite this early, though I’ve always been a morning person. Since I started working from home, those pre-dawn hours have become my time to organize myself.
I read the news, jot recipes down in my notebook, and plan my day. Sometimes, when I wake up inspired, posts will be written so soon after I’m awake that it hasn’t felt like I’ve worked yet. Those drowsy morning hours spent quietly curled in my bed trying not to wake up my roommate end up being some of the most productive work hours I have all day, and it was a few days ago curled up in my bed around 5:30 a.m. that I dreamt up this recipe. By 6 a.m., the recipe was written, the photoshoot visualized, and I was ready to start testing.
I can get down with coconut macaroons, and I’ve wanted to make a coconut macaroon style crust for a heck of a long time. Now that it’s finally happened, all I can wonder is why did I wait so long? If you’re a fan of macaroons – particularly ones that have been dipped and drizzled with chocolate, these baby tarts just may be your new fave.
The crust is literally the same recipe you would use for a coconut macaroon, but I made it refined sugar free by using honey as the sweetener. It’s pressed into the tart pan and baked until golden brown. The edges will get crunchy and sweet, while the inside stays nice and chewy. After the crust is all baked, a vegan chocolate ganache made with coconut cream is poured into the tart and garnished with some toasted coconut flakes. Voila!
The tart has to cool for about an hour to let the chocolate set, but then you’re really to dig in! The chocolate ganache filling is so rich and decadent, and the dark chocolate pairs so well with the sweetness of the crust. If you’re not into mini tarts (or don’t have mini tart pans) you can also totally make this as one regular sized tart. Enjoy!
Remember to #bakerita if you try the recipe!
- 2 egg whites, room temperature
- ¼ teaspoon kosher salt
- ½ cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
- 1 cup canned coconut milk OR coconut cream
- 10 oz. dark chocolate, chopped
- ¼ cup flaked coconut, toasted, to garnish
- Preheat the oven to 325°F. Lightly grease 3 mini tart pans or one larger (8” to 10") tart pan.
- In a stand mixer or bowl and electric mixer, whip egg whites and salt until stiff peaks form. Add in the honey and vanilla extract, and then fold in the coconut until completely combined.
- Press the coconut mixture into the tart pan(s), including on the sides of the pan. Place on a baking sheet and bake for 25-30 minutes, or until golden brown. Make the chocolate filling while the crust cools.
- Place the dark chocolate in a bowl. Microwave the canned coconut milk for 1 minute in a microwaveable bowl or measuring cup, or until bubbling. Pour over the dark chocolate. Let stand for 2 minutes; whisk until smooth.
- Divide the chocolate filling between the tart pans and shake gently to even the chocolate out. Garnish with toasted coconut. Let cool in the refrigerator for 2 hours before serving.