3 Medium pieces of fresh ginger (peeled)
3 Tsp honey or maple syrup
5 Tbls raw or coconut sugar
3 Tbls coconut oil (melted)
3 Tbls maple syrup
2 Tbls cacao powder
+ a pinch of salt
Preparing the Ginger
1. Slice the ginger into pieces – the size of a 20 cent coin.
2. Place the sliced ginger in a small pot and fill with water so the ginger is totally covered. Bring to the boil and allow to simmer for 10 minutes.
3. Drain the water (you can drink this as a ginger tea!).
4. Repeat steps 2 and 3 with fresh water, draining that water and set aside the ginger.
5. Using the same pot to make the syrup: put one cup of water in the pot and add 3 tsp honey or maple syrup, the 5 spoons of sugar, the juice and rind (peel) of 1 orange. Bring to the boil and then turn down the heat.
6. To this syrup, add the ginger and leave on a low heat until it starts to caramelise (until the syrup is golden).
7. Remove each slice of ginger and place separate pieces on baking paper and allow to cool (option to put in the fridge).
8. You could choose to sprinkle a little coconut sugar on top of the ginger slices.
Adding the Chocolate Element
9. Ensure ginger slices have cooled.
10. In a bowl mix the coconut oil, cacao, maple syrup and salt, whisk until combined.
11. Dip the ginger slices into chocolate mix so half is coated in chocolate. Return to baking paper.
12. Before the chocolate sets you could add sprinkle, shredded coconut, chopped nuts or any other extra topping of your choice.
13. Place in fridge to cool.