Start by layering baking tin with parchment paper and set it aside.
Tip the Gingernuts biscuits into a food processor and blitz to a fine crumb.
Transfer the gingernuts into a bowl then pour the coconut oil over the biscuits mixing through until all the oil is combined with the gingernuts biscuits.
Tip the mix into the prepared tin. Press into even layer and chill for 10 minutes.
Place the chocolate above a bai marie with 1 tablespoon of coconut oil and ginger syrup, mix slowly into all the chocolate has melted. Pouring the boiling water into the chocolate mixture, making sure to continue mixing through until you achieve a chocolate ganache consistency.
Roast your pistachios for a few minutes then roughly chop them along side the candied ginger.
Pour the chocolate ganache over the gingernuts layer and scatter the candied ginger, as well as the pistachios with a bit of sea salt.
Chill for a few hours until it all set, then cut into 20 bite-sized squares, sprinkle or spray some gold dust and enjoy.
