Gingernut Chocolates

Sjha’ra was given a gift of these super delicious Gingernut Chocolates on her birthday by her dear friend Tracey. They looked sooo good and after tasting just one bite of the heavenly goodness she was insisting on getting the recipe to share with you!

So here it is - a deliciously morish recipe by Tracey Durey ♥️

Ingredients

Filling

• 1 cup of cashew nut butter *
• 8 ginger cookies (we used Leda Gingernut Cookies)
• 1 tsp of finely grated fresh ginger
• 1 tbsp honey
• Pinch of salt

Chocolate Sauce

• 1/2 cup of Sacred Earth Medicine Ceremonial Cacao, finely ground
• 1/2 cup of cacao butter 
• 2 tbsp honey (or maple syrup)
• 1/2 teaspoon of vanilla (or 1 teaspoon of real vanilla extract)
• Pinch of Celtic sea salt

Directions

Filling

1. Place the gingernut cookies in the food processor and blend to a crumb.
2. Mix the gingernut crumb and honey into the cashew nut butter (add a pinch of salt if the cashew butter is unsalted). Stir well until evenly combined.
3. You may want to put the mix in the fridge for 10 - 15 minutes to make it easier to shape.
4. Make the filling into small logs / circular shapes. Placing them on a tray with baking paper.
5. Put in the freezer for several minutes.

Chocolate Sauce

1. In a heatproof bowl, put the SEM cacao, cacao butter, vanilla and salt. Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl is not touching the water). Stir mixture until melted and smooth.
2. Finally, stir in the sweetener and allow to cool.

Dipping the Chocolates

1. Using two forks, pick up the filling and place it in the chocolate sauce, rotate well to coat. Carefully take the chocolate out, allowing extra sauce to drip back in the bowl.
2. Place chocolates on to the same tray and put in the freezer for 5 - 7 minutes, then dip in the chocolate sauce a second time!
3. Once finished, allow chocolates to set properly in the fridge. Before storing them in a jar or container.

* To Make your own Cashew Butter

1. Place 1.5 - 2 cups of unsalted cashews on a tray and roast in the oven (160 degrees) for approx. 12 minutes or until lightly browned. Stir once or twice while roasting.
2. Allow the cashews to cool.
3. Place the cashews and a pinch of salt in a high-powered food processor and blend until smooth. You will likely need to scrap down the side of the processor a few times while blending.