INGREDIENTS

1 cup roasted hazelnuts

¼ cup peeled and chopped ginger

3 tsp honey

½ cup or raw cacao or organic cocoa powder

½ cup coconut cream

¼ cup coconut oil + 1 tsp of coconut oil

½ cup Medjool dates

DIRECTION

In a small saucepan over medium heat, add coconut oil and ginger, stirring until ginger begins to soften. Add honey and continue to stir until crystalized. Remove from heat and stir through the roasted hazelnuts, coating well.

In a food processor or high-powered blender, add the raw cacao, coconut cream, coconut oil and dates, and process or blend until smooth. Add a tablespoon of water if the mixture isn’t smooth enough. Transfer to large mixing bowl.

Mix through hazelnut ginger mixture until well combined.

Spread mixture evenly over parchment lined tray in a thin layer and place in the freezer to set for 30 minutes. To serve, break into pieces.