March 11, 2016 0 Comments

Something a little different for you this time that doesn't actually use any raw cacao, but does go amazingly well with raw chocolate.

crystalised ginger before drying

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.


  • 30-50g Root Ginger
  • 100g Coconut Palm Sugar


  1. Finely grate or chop the Root Ginger
  2. Mix together with the Coconut Palm Sugar
  3. Spread out on a bit of baking sheet and place somewhere warm (such as the airing cupboard, on a radiator or in the window if it's hot n sunny) to dry for up to 48 hours
  4. Once dry break up in to pieces and store in an air tight container

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.

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