No-Bake Coconut Chocolate Tart Cups

Sometimes you need dessert but don’t want to turn on the oven – especially during hot summer months. These elegant tart cups were born from that exact craving last July when I was hosting a dinner party and needed something impressive yet achievable. The almond-coconut crust provides the perfect nutty base, while the silky chocolate ganache filling made with coconut cream is pure indulgence. What makes them special is that they actually taste better after sitting overnight in the fridge, making them perfect for entertaining.

aka Midnight Chocolate Bliss Cups

Ingredients

For the Crust:

• 1½ cups raw almonds
• ½ cup unsweetened shredded coconut
• ¼ cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

For the Chocolate Filling:

• 1 can (14 oz) full-fat coconut milk, chilled overnight
• 8 oz dark chocolate (70% cacao), chopped
• 3 tablespoons raw honey
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

For Garnish:

• ¼ cup toasted coconut flakes
• Fresh berries (optional)
• Sea salt flakes for finishing

Instructions

1. Prepare Muffin Tin: Line 12 muffin cups with parchment paper liners or lightly grease with coconut oil. Set aside.
2. Make the Crust: In a food processor, pulse almonds and coconut until finely ground (don’t over-process into butter). Add maple syrup, melted coconut oil, vanilla, and salt. Pulse until mixture holds together when pressed.
3. Form Crust Cups: Divide mixture evenly among prepared muffin cups (about 2 tablespoons each). Press firmly into bottom and up sides to form cups. Refrigerate while making filling.
4. Heat Coconut Cream: Open chilled coconut milk and scoop out the thick cream from the top (save liquid for smoothies). Heat cream in a small saucepan over low heat until just steaming, about 3-4 minutes.
5. Make Chocolate Ganache: Place chopped chocolate in a bowl. Pour hot coconut cream over chocolate and let sit 2 minutes. Whisk until smooth. Stir in honey, vanilla, and salt until glossy.
6. Fill and Chill: Divide chocolate filling evenly among crust cups. Refrigerate for at least 4 hours or overnight until set.
7. Garnish and Serve: Before serving, top with toasted coconut, fresh berries if using, and a pinch of sea salt flakes. Remove from muffin tin and serve chilled.

Tips for Success

• Chill Your Coconut Milk: This is crucial! The cold separates the thick cream from the liquid, giving you the right consistency for ganache.
• Quality Chocolate Matters: Use good-quality dark chocolate for the best flavor and texture. Avoid chocolate chips as they don’t melt as smoothly.
• Press Firmly: Really pack that crust into the muffin cups so they hold their shape when you remove the liners.
• Storage: Keep covered in refrigerator for up to 5 days. They’re actually best on day 2 when flavors have melded.