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!
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Chocolate Ganache Tarts with Coconut Macaroon Crust (GF + Paleo)
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
For the coconut crust
- 2 egg whites (room temperature)
- ¼ teaspoon kosher salt
- ½ cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
For the chocolate filling
- 1 cup canned coconut milk OR coconut cream
- 10 oz. dark chocolate (chopped)
- ¼ cup flaked coconut (toasted, to garnish)
Instructions
- 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.
Notes
I made three tarts, but as you can see, I had enough of the macaroon mixture left over to make some macaroons! You could probably get four tart crusts out of this recipe, but you would likely need to increase the chocolate filling recipe by about 25% (1 1/4 cups coconut cream & 12.5 ounces dark chocolate). Enjoy!
- Category: Dessert
Gayle @ Pumpkin 'N Spice says
I wish I was a morning person! Even though I work from home, I force myself to get up when my husband does for work (and he’s also a definite morning person). But I agree with you, I do have some of my most productive hours early in the morning. This tart looks absolutely gorgeous, Rachel! I was drooling over your snapchat pictures, so I love that I get to see this recipe!
Melanie @ Melanie Cooks says
You are right, I’d never guess they are gluten-free and refined sugar free, or healthy in any way :) These tarts look amazing! I’m a huge fan of coconut, so I know I’m going to LOVE these!
★★★★★
Meghan | Fox and Briar says
I so wish I was a morning person. I feel like I get more done when I am up early than I do in the same amount of time later in the day. But alas, I would rather sleep. I am loving these tarts! The coconut macaroon crust is brilliant, and the chocolate ganache, gah, so good.
Meriem @ Culinary Couture says
YUM! These are perfection Rachel!
Kelly says
These tarts are gorgeous, Rachel! I have such a weakness for anything with coconut so these would be gone in no time! Love that there is no refined sugar and paleo friendly too! I’m with you, I wake up when it’s still dark before anyone else because that is my “me” time to organize and write :)
★★★★★
Cailee says
Wow!! These look amazing!! You never seize to amaze me with this beautiful and still super healthy treats!! They all look so wonderful. Just pinned this for later!! Thanks for sharing :)
Ashley says
I’m the same way – my husband has to get up at 5 to get to work so I get up at the same time. I love the quiet of the morning (although am totallyyyy ready for bed by like 8!) haha These tarts sound so so delicious!
Jess @ Flying on Jess Fuel says
I made homemade macaroons for the first time over Christmas and they were sooo easy and SO yummy! What a genius idea to make them into pie crusts!! These look AMAZING!
Medha (Whisk and Shout) says
That macaroon crust really takes the coconut factor of these tarts to the next level- so delicious! Pinning :)
Rachel @the dessert chronicles says
These look incredible! Hard to believe they are gluten free AND paleo. So awesome!
Emily says
Wow! I just came across your blog (from Instagram) and I love it already. Your photography is beautiful as well. I’m an avid baker, so I must try this recipe soon! Look so good and chocolatey! Love that the crust incorporates coconut.
Rachel says
Hi Emily – thanks so much for stopping by to say hi and check out my site! I hope you love the recipe :)
Lisa | Mummy Made.It says
I love the macaroon crust. I’ll have to put this on my weekend bake list
Lisa @ Chocolate Meets Strawberry says
Umm, WOW Rachel! Every time I think your recipes can’t get any better, they do! This is absolutely amazing! I have to try it. Love that this is grain-free and a much healthier dessert option. Pinning now! I am drooling…
Sarah @Whole and Heavenly Oven says
Oh my gooooosh, Rachel! These tarts are absolutely STUNNING! I’m obsessed with dark chocolate and really, ANYTHING coconut so I’m pretty sure I must try these asap. Such gorgeous photos too, girl!
Phi @ The Sweetphi Blog says
I cannot believe these are vegan, and gluten-free, they’re SO insanely delicious looking (gorgeous photography!) And I’m an early riser too…maybe tomorrow morning I’ll wake up early to make these!
Mary Frances says
Yummy!! These tarts look so good! Love the recipe and the fact that it is gluten free :)
Cheyanne @ No Spoon Necessary says
I can be an early riser, it really just depends. Some days I wake up at 5 and some days closer to 8… but regardless, once I am up, I am UP. :) Anyways, these tarts are gorgeous, Rachel! LOVING the dark chocolate and coconut flavors in here! Now these are worth waking up early for! Cheers, lovely!
★★★★★
Rachel says
Haha I’m totally the same way Cheyanne – once my eyes are open, there’s no going back! Thanks so much, girl!
Rachel @LittleChefBigAppetite says
These look SOOOOOO stinking good! And I can’t believe they are GF and refined sugar free! GIRRRRL you’re a genius!
Bethany @ Athletic Avocado says
I am also a morning person! I find that my most popular recipes are the ones that I think about while Im sipping my first cup of coffee! These tarts are perfection, literally!
shaina says
I have had these and they are some of the best tarts in the WHOLE LAND!!!!! my mouth is watering.
Heather Mason says
Yum! These look amazing! I can’t believe they are Paleo! SO happy I found your blog!
karrie @ Tasty Ever After says
5am??? I can’t even imagine waking up that early so kudos to you Rachel! lol! Seriously thou’, you had me at dark chocolate with this recipe and so happy you woke up early to make them. I love coconut macaroons and it’s genius using them as a crust. My Hubby dislikes coconut so the great news is, when I make these, they are all mine!!! Yay me! :)
★★★★★
Rachel says
My roommate isn’t a big coconut fan either, so I got devour most of these myself too :) thanks for the love, Karrie!
June @ How to Philosophize with Cake says
Mmm those look delicious! Chocolate coconut is such a great flavor combo, I imagine it works great in here :)
Anne says
You didn’t say it was Vegan or VEGETARIAN.
Rachel says
Hi Anne, because of the egg whites, this recipe is not vegan. It is vegetarian though!
Kayle (The Cooking Actress) says
these tarts are BEAUTIFUL!!!! I cannot believe that they’re paleo!
★★★★★
Bobbi says
I will be making this dessert on friday, i bought bakers chocloate for the ganache to go with the coconut milk. Do you think it will be sweet enough? It was hard to find a chocolate with no other ingrediants in my town.
Thanks
Rachel says
Hi Bobby. By bakers chocolate, do you mean unsweetened? If so, the filling will definitely be much too bitter without any other sweetener. I would add maple syrup or honey about a tablespoon at a time, tasting it, until you reach your desired sweetness. Hope this helps. Enjoy!
Bobbi says
Thanks so much, i will try the honey, what type of chocolate do u suggest for the next time i make it, i’ m sure i will make it more than once.
Rachel says
Hi Bobbi! I like to use a chocolate that’s around 60-70% cocoa – it depends how dark you like your chocolate.
AlyxV says
These were so good! I’m on the hunt for some healthy-ish treats I can send to school with my kiddos when they have to bring snacks. They have to be nut free. While my daughter didn’t like the coconut in these, my son and I thought they were awesome! And super easy to make. Thanks for the great recipes. I’ve already spied quite a few that I need to try out!
Rachel says
I’m so glad you liked them, Aly! Hope you find some more recipes you like :) thanks for sharing how they turned out for you.
Mindy says
This looks amazing! But is there a sub for the coconut cream?
Rachel says
Hi Mindy, thanks! Sure – you can sub in heavy cream for the coconut cream.
Mindy says
Thank you for your response! Is the dark chocolate sweetened or unsweetened?
Rachel says
Hi Mindy, I use about a 60 or 70% dark chocolate, so it’s lightly sweetened – I wouldn’t recommend unsweetened. It would be far too bitter!
Ms Lavender says
This was so delicious! I’ll be making this again. I filled the extra coconut crust with home made lemon curd, topped with frozen raspberries. Divine.
Rachel says
Your lemon curd twist sounds incredible – I’ll have to try that! So glad you enjoyed the recipe.
Kaye says
Made this twice…Yummy!! but the “crust” isnt thick enough to stup on the sides. Any suggestions? Still great as bars!
★★★★
Rachel says
Sorry for the trouble Kaye – that hasn’t happened to me! Are you using finely shredded coconut?