Preheat the oven to 190°C. Blend the nuts until they are fine crumbles (but don’t grind it too fine – you want to have a few bigger bits of nuts) and transfer to a medium sized bowl.

Add sorghum flour and the rest of the dry ingredients and mix well.

Blend the dates with 1/2 cup water until they are a fine cream. Transfer to the bowl.

Flush the blender with 1/4 cup water and also add to the bowl. Zest the lemon and add the lemon zest and mix the dough well.

Line the baking tray with some baking paper. Use a spoon to scoop 10 portions onto the tray. Dip your hands in cold water to smooth and form the portions evenly.

Place tray in the oven and bake for approx. 15-20 minutes (depending on oven type) or until the ginger breads are starting to brown. Let them cool down properly before adding the chocolate icing.

For the chocolate glaze, melt the coconut oil by placing it in it’s container into a warm water bath. Blend the dates with 1/4 cup water until they are a smooth paste. Add cacao powder and coconut oil and blend to combine. Use a brush to spread the the icing on the gingerbread.