A Kid Could Make It Spicy Chocolate Candy

1. 1

   Put coconut in a nine inch pie pan (or an 8 by 10 square pan would work too) and toast it (add cashews if they also need to be roasted) in a 350 oven for about 10 minutes, but check it a few times as coconut may vary in its toasting speed. Keep the coconut spread out in the pan and let it cool. Spread cashews in with the coconut if they weren't roasted with the coconut and add optional diced candied ginger or dried fruit.

2. 2

   Put all the other ingredients in a microwave proof bowl. Microwave on high/normal for 45 seconds. Stir. If the chocolate is lumpy stick it back in the microwave for another 45 seconds and stir again. Continue till the mix is smooth and pourable.

3. 3

   Pour in cooled pan over coconut and cashews (the pan needs to be cooled or it might scorch the chocolate). Stick in fridge to set. The candy can be cut into pieces after its set, if it is too hard leave it out for a bit to soften. It can also be poured over ice cream while not set or eaten with a spoon if you are impatient.

* Per serving · 4 servings · Values may vary.