1. Chop the dried fruits into small pieces and add together with the rum into a small bowl. Cover and let soak overnight.

 

2. Add the flour, sugar, gingerbread spice, baking powder, and salt to a large bowl and mix. Warm up the coconut oil so it gets liquid and add together with the soaked dried fruits to the bowl and knead until you get a nice dough. Make two logs with a thickness of about 2 inches (5cm). Chop the pistachios and cover the logs with it. Wrap in plastic wrap and place on the fridge for about 1 hour to cool down.

 

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Cut the fist roll into (not too thick) slices and place them on the baking sheet. Bake for 10-12 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.