Get Festive and make your own fabulous Chocolate!!. Every Christmas it is our family tradition to make a selection of homemade treats – chocolates included. We all love ginger so we often make chocolate gingers. These are also fabulous to give as presents too.  Christmas wouldn’t be the same without family traditions and all my boys get involved and love it. Use raw cacao butter for a deliciously creamy texture. You can use a range of sweeteners such as yacon syrup, coconut syrup, honey or maple syrup but try and keep the sugar content low. Instead of chopped stem ginger you could stir in various superfoods, berries, nuts or simply use a natural flavouring like almond, peppermint or coffee. Watch my demonstration on our Youtube channel

Homemade Ginger Chocolates


Difficulty – Easy

Time – 10 minutes preparation, 2-3 minutes cooking

Serves – 20 chocolates

What’s good about it?

Ginger is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. Ginger is traditionally used to ease nausea and indigestion but it may also be useful to ease pain and inflammation from injuries or muscle sprains.

  1. Place the cacao butter, powder and sweet freedom in a pan and very gently heat to melt the cacao butter.
  2. Stir well to combine.
  3. Add the chopped ginger.
  4. Pour the chocolate into lightly greased moulds then place in the fridge to set.
  5. Tap the chocolates out and place on a plate. Keep in the fridge until required.

Cacao powder is a wonderful ingredient in a array of different raw food recipes. The quickest and simplest way of using cacao powder is to add it into smoothies, for a delicious chocolate tasting hit or blend into warm almond milk with a little xylitol for a hot chocolate. Raw cacao butter (also known as theobromine oil) is a yellow vegetable fat that is extracted from raw cacao beans – delicious added to desserts, cheesecakes and ice creams or you can melt it and stir into drinks for a rich creamy taste.

100g raw cacao butter

6tbsp raw cacao powder

3-4 tbsp sweet freedom

2 stem ginger balls, finely chopped