A quick, easy and delicious treat, rich in antioxidants with the cacao melts and anti inflammatory properties from the ginger.
Melt the cacao and coconut oil on low in a small saucepan. Stir until melted.
Remove from the heat and mix in the salt, sweetener to taste, 1/2 the grated ginger and any optional add ins.
Spoon onto a baking tray lined with baking paper, or into mini cupcake holders as per the photograph, make them into bite sized rounds and sprinkle with the rest of the ginger on top.
Place into the freezer to set.
Once set, remove from the tray and enjoy.
Store in a container in the fridge or freezer
Ingredients
Directions
Melt the cacao and coconut oil on low in a small saucepan. Stir until melted.
Remove from the heat and mix in the salt, sweetener to taste, 1/2 the grated ginger and any optional add ins.
Spoon onto a baking tray lined with baking paper, or into mini cupcake holders as per the photograph, make them into bite sized rounds and sprinkle with the rest of the ginger on top.
Place into the freezer to set.
Once set, remove from the tray and enjoy.
Store in a container in the fridge or freezer
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