Preheat the oven to 170C/340F
Place the dates in a small bowl and cover with boiling water.
Allow to sit for a minimum of 20 minutes (the longer the better).
Place the dates in the blender and process on high until a paste forms.
Add the golden syrup and blend on high for 3 minutes.
In a separate bowl lightly whisk together the dry ingredients.
Add the dry ingredients to the wet and blend until combined.
Add the coconut oil in small pieces and blend on high until combined (1-2 minutes).
Press the dough into the Ginger bread house mould.
Alternatively bake in a tray and use these templates to cut house pieces.
The dough should be approximately 7-10mm thick (1/3 Inch).
Bake for 20-25 minutes, or until golden brown.
Remove from oven, but do not remove pieces from the mould until cooled.
Construct the house using Gingerbread Cookie Dough Frosting (see recipe below) as the glue. Use the frosting on the base of the pieces (to stick to tray) and edges to join walls.
Decorate with dried fruits, nuts, jellies, Marshmallow; using the frosting to adhere the decorations to the walls.
Alternatively, use golden syrup or honey to help stick the decorations to the walls.
Spread golden syrup/honey over the serving tray and sprinkle desiccated coconut to look like snow.
Sprinkle desiccated coconut over the top of the house for the snow.
Place finished house in the fridge to set the frosting.
If you live in a hot or humid environment you may need to keep the house in the fridge so the frosting doesn't become soft.