In a milk pot melt the raw honey, the coconut flower sugar, Rum and vanilla. Set aside and let it cool.
Preheat the oven to 175°C/350°F.
In a big bowl add all the other dry ingredients and mix well. Make a well in the middle and add the egg and the honey-sugar-mixture. Stir and then knead the dough well until all is smooth and well mixed. The dough is very sticky!
On a baking tray place a parchment paper. Transfer the gingerbread dough on the tray and spread it evenly. As it is very sticky, use a spatula dipped into water previously.
Slide the tray into the oven and bake for 25 minutes. After 20 minutes prick a tooth pick in the middle of the cake, if it comes out clean the cake is ready.
Transfer the cake on a cooling rack and let it cool for a while.
When the cake is still warm cut the cake horizontal into a bottom and upper half. On the bottom part spread the apricot jam evenly. Transfer the upper part back to the bottom part and let the cake cool out completely.
When the cake is cool, in a melting pot melt the chocolate and spread it all over the upper part and sides of the gingerbread cake. Decorate with sliced almonds and chopped pistachios on the warm chocolate.
Let the chocolate harden in a cool place (but out of the fridge). Slice into pieces and serve with hot chocolate, tea or coffee.
If you don't like apricot jam, you can use any other. But the taste naturally will alter.
Instead of raw honey you can use also maple syrup. The taste is a little different but still great.
If you don't have ginger cake spice, you can use also pumpkin cake spice. It's nearly the same taste.
For decoration, you can use any other kind of chopped (or not) nuts.