Something a little different for you this time that doesn't actually use any raw cacao, but does go amazingly well with raw chocolate.
Many of us remember crystalised ginger from our childhood and most likely remember it as being rather sickly and really sweet. Well it doesn't have to be, which is a bit of a theme here at Elements for Life, bringing you amazing food and simple recipes that are good for you. This simple recipe for cyrstalised ginger uses our amazing Coconut Palm Sugar, so you end up with a great tasting low GI, diabetic friendly treat.
We guarantee you won't have tasted crystalised ginger quite like this before. It's lovely as it is, but can be used as a filling for your raw chocolates or in our Spiced Ginger and Brazil Raw Chocolate Brittle.
You can make it more or less fiery by adding more or less root ginger, simple as that.