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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. 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. 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., I had written the recipe, visualized the photoshoot, and I was ready to start testing.
I can get down with coconut macaroons! 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 the same recipe you would use for a coconut macaroon. However, I made it refined sugar-free by using honey as the sweetener. You’ll press it into the tart pan and bake until golden brown. The edges will get crunchy and sweet, while the inside stays nice and chewy. After you’ve baked the crust, you’ll add a vegan chocolate ganache made with coconut cream to the tart and garnish with toasted coconut flakes. Voila!
The tart has to cool for about an hour to let the chocolate set. Then, you’re really to dig in! The chocolate ganache filling is so rich and decadent. 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 make this as one regular-sized tart. Enjoy!
Want more chocolate coconut dessert recipes?
- Dark Chocolate, Coconut & Macadamia Nut Tart
- Double Chocolate Macaroons
- Toasted Coconut Butter Cups
- Dark Chocolate Coconut Almond Butter
Chocolate Ganache Tarts with Coconut Macaroon Crust (GF + Paleo)
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.
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!
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!
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.
YUM! These are perfection Rachel!
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 :)
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 :)
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!
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!
That macaroon crust really takes the coconut factor of these tarts to the next level- so delicious! Pinning :)
These look incredible! Hard to believe they are gluten free AND paleo. So awesome!