Chocolate Gingerbread Stars

250g (2 cups) almond flour
40g (¼ cup) arrowroot or tapioca starch
4 tbsp CHOC Chick cacao powder
3 tbsp CHOC Chick cacao butter, melted
2 tbsp chia seeds
1 tbsp blackstrap molasses
3 tsp ground ginger
1 tsp ground cinnamon
60ml (¼ cup) yacon syrup (or maple syrup for non-keto diet)
1-2 tbsp water, if necessary
 
Decorations
 
4 tbsp melted raw chocolate (recipe here - to make keto friendly use a sugar free sweetener)
A dusting of edible gold luster

Pre heat the oven to 120c and line a large baking tray. Alternatively, you can use a dehydrator at the same temperature.

Simply place all of the ingredients for the chocolate gingerbread stars into a food processor and process for a couple of minutes, until you have soft smooth dough. If the mixture is a little too dry, add in an additional 1-2 tbsp water until it sticks together.

Roll out the dough on a large piece of parchment paper, to approximately 0.5cm thickness. 

Use a star shaped cutter to cut a star shape out of the dough and place onto the baking paper, then use a cocktail stick to pierce a hole through the top of the star. Repeat this step with the rest of the dough.

Place in the oven or dehydrator for 6-8 hours, until the gingerbread is firm and reaches the desired gingerbread consistency. 

To decorate, drizzle raw chocolate over half of the chocolate gingerbread stars and sprinkle edible gold over the over half. To use the stars as edible decorations, thread a little ribbon through the hole in the star and tie together.