Gluten Free
- ¼ Inch Fresh Ginger Minced
- 2 Tbsp Raw Coconut Oil
- 5 Tbsp Raw Local Honey
- 1 Tbsp Pineapple Juice
Directions:
Using a double boiler combine all ingredients. Melt down and bring to 300 degrees (use a candy thermometer to check temp) and cook at this temperature for about 5 minutes. Stirring frequently to prevent it from cooking too quickly on the sides. Remove from heat and pour into silicone molds or onto a silicone mat in small amounts. I like to use the mats that are for macarons and pour enough for the inner disk. Let it set up for 4-6 hours (goes faster if you transfer it into the refrigerator). Remove from silicone and wrap in parchment paper to prevent sticking or you can roll them in sugar too. Store in a cool dry space (I put mine into a glass jar and keep it in the pantry).