Roasted Ginger and Honey Chocolate
Servings: 50 candies
Ingredients
- 1 pound ginger (unpeeled)
- 3 tbsp coconut oil, melted
- 1/4 cup raw honey
- 1 ½ cups semi-sweet or dark chocolate
- 2 tbsp coconut oil (at room temperature)
- dash flaky sea salt
Instructions
- Place unpeeled ginger on a baking sheet and roast for 55 minutes, flipping once, halfway through the roasting process. Set aside to cool.
- Once ginger has cooled, peel skin off of ginger and finely chop in a food processor.
- Next, add three tablespoons of melted coconut oil to the food processor and process until smooth.
- Add honey and process for a third time until the mixture is very smooth.
- Put the ginger mixture into a bowl and refrigerate for at least one hour or until firm.
- When ready, melt semi-sweet or dark chocolate and coconut oil. Set aside.
- Using a teaspoon, scoop out a dome-shaped portion of ginger and place on a fork. Dip into the bowl of chocolate to coat the underside of the candy, then use a spool to drizzle chocolate over the top. Cover the ginger entirely in chocolate.
- Place the chocolates onto a baking sheet lined with parchment paper and sprinkle each candy with a little salt. Repeat until all of the ginger mixture has been used.
- Let candies harden at room temperature or in the freezer. Store uneaten candies in the refrigerator and enjoy at your leisure.