VEGGIE & VEGAN
- 225g plain dairy-free chocolate
- 85g roasted hazelnuts, roughly chopped
- 85g crystallized ginger
- Break up the chocolate and place in a heat-resistant bowl over a saucepan of hot water. Stir gently until just melted, remove from heat and stir in nuts and ginger.
- Use a teaspoon to drop clusters of the mixture into small paper cases.
- Refrigerate until set.