Dark Chocolate Gingerbread Crunch

Serves: 8-10

Prep: 10 Minutes

Cook: 10 Minutes


  • 300g dark chocolate 85-100% cocoa solids
  • 1-1 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp ginger powder
  • 2-3 tbsp cacao nibs (optional)
  • zest of 1/2 orange (optional)
  • 3-4 tbsp crystallised ginger, soaked in hot water to soften and chopped into small pieces (optional)
  • 80g oatcakes, broken into small chunks


  1. Line an 8” loaf tin with greaseproof paper.
  2. Melt the chocolate in a heatproof bowl over a saucepan of simmering water.
  3. Remove the melted chocolate from the heat and allow to cool a little.
  4. Stir in the spices, cacao nibs, orange zest and crystallised ginger if adding (soak the ginger in hot water first to soften).
  5. Add the oatcakes and stir to combine the ingredients.
  6. Pour the chocolate mixture into the loaf tin and place in the freezer to set.
  7. Once set cut into large chunks and serve.