Method

1. Melt the white chocolate in a heatproof bowl until smooth. Add a small splash of coconut oil if needed to help the chocolate melt.
2. Toss the roasted nuts in the melted chocolate, then add the mixed spice and stir gently to coat evenly.
3. Spread the chocolate-coated nuts onto a lined baking tray and sprinkle the crushed gingerbread biscuits on top. Gently move the nuts around to disperse the gingerbread crumbs.
4. Allow to set at room temperature or place in the fridge until the chocolate sets slightly (they should still be a little tacky) .
5. Break the nuts into clusters and transfer to a container. Add the remaining crushed biscuits, cover, and shake until the nuts are evenly coated.
6. Allow to sit in the fridge until choc is set and enjoy!