Ginger chocolate and chocolate orange are ideal flavour combinations, so I thought why not add them all together. The result is a christmassy kind of shortbread topped with a layer of rich raw chocolate that melts all too perfectly on the tongue.
I love using Choc Chick cacao products when I’m thinking anything chocolaty. Their products are excellent quality and I love their work to support farmers in Ecuador and the traceability of their cacao right back to where it’s grown.
Add the oats to a food processor and pulse into a coarse flour.
Add the remaining ingredients and blitz into a sticky crumb. You want the mixture to hold together so if it feels a little too crumbly when pressed down add a little more coconut oil.
Line a baking tray with grease proof paper.
Press the mixture firmly into the lined tray and refrigerate for at least an hour until set.
In the meantime make the raw chocolate topping. Gently melt the cacao butter over a low heat. Once melted stir in the raw cacao power, xylitol and salt until you have a smooth melted chocolate.
Pour the raw chocolate over the ginger orange base and sprinkle with the edible flowers. Return to the fridge to set.
Cut into roughly 12 squares.
Warning – highly addictive and goes particularly well with frothy coffee.