Chocolate Coconut Ganache Cups with Ginger and Orange - alive magazine
Delicious little morsels of crunchy crusts with a creamy filling offer just enough sweetness to end a special meal. They’re easy to make ahead—and they’re vegan!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Food processor
- Tart pan
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Refrigerator
Ingredients
- 1/2 cup (125 mL) chopped walnuts
- 1/4 cup (60 mL) large flake oatmeal
- 1/4 cup (60 mL) pure unsweetened cocoa
- 3 Medjool dates, pitted
- 2 Tbsp (30 mL) maple syrup
- 1 tsp (5 mL) ground ginger
- 1 Tbsp (15 mL) minced crystallized ginger
- 14 oz (398 mL) can coconut cream, chilled
- 3 oz (85 g) dark chocolate
- Zest from 1/2 orange
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