by 
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.
Hi, I’ve made this recipe twice and both times the crust came out really sticky and I literally have to scrape it off the pan, what am I doing wrong, I followed the recipe as stated.
Hi Rebecca! Do you mean it’s sticky after the crust is baked? It’s definitely a stickier batter because of the egg whites, but should totally firm up once baked. The crust may just be underbaked and need a few more minutes in the oven!