Chocolate-coconut gingerbread

Chop the chocolate (30 g) and melt it until it becomes liquid.

Warm the nut paste (30 g) until it becomes soft and runny.

Mix the paste, melted chocolate, and egg (100 g) until smooth.

Add coconut flour (10 g), xanthan gum (1 g), vanillin (0.5 g), salt (0.5 g), and sweetener to taste. Knead the dough.

Coconut flour absorbs moisture more strongly. If the dough is too thick, mix in 1–2 g of chocolate or a little paste. If it is too runny, add another 1 g of coconut flour.

Pipe the gingerbreads onto a baking sheet lined with parchment, forming round shapes of any size.

Bake at 170–180°C for 25–30 minutes.

Transfer the finished gingerbreads to a rack and let them cool completely.