Chocolate Coconut Ganache Tarts



For the coconut crust
1 1/2 shredded unsweetened coconut
2 large egg whites
1/4 cup white sugar
Coconut oil for baking

For the ganache
3/4 cup Enjoy Life Megachunks (or any chocolate you desire that melts nicely)
3/4 cup full fat canned coconut milk (use only the coconut fat)

For the top
6 large strawberries cut in half


  1. Preheat oven to 350 degrees.
  2. Coat muffin pan with a layer of coconut oil to prevent sticking. (I used silicone cups and still had some issues with sticking.)
  3. Combine coconut, egg whites, and sugar in a large bowl until mixture holds together when squeezed.
  4. Place a scoop, about 1 tbsp in size, into the bottom of each muffin tin.
  5. Press down on the mixture until it forms nicely into a cup shape around the bottom and sides of the tin - about 1/4 inch thick on all sides.
  6. Bake crusts for 20 minutes or until golden brown and set them aside until cool enough to handle.
  7. While the crusts are cooling begin to prepare the ganache filling, heat coconut milk in a small sauce pan over medium heat, do not boil.
  8. Once heated, pour in the Enjoy Life Megachunks and whisk until smooth.
  9. Allow the ganache to cool slightly before pouring into the coconut cups.
  10. Top the ganache with half of a fresh strawberry.
  11. Place the coconut cups in the fridge to cool for 30 minutes before serving.

Note: These should be stored in the fridge.