Place aquafaba (liquid from a can of chickpeas) and guar gum in a narrow bowl.

With a handheld mixer whip for 5 minutes, or until stiff peaks form.

Add 25 g powdered sugar and whip for another 2 to 5 minutes, or until the mixture resembles thick marshmallow fluff or very stiff whipped cream.

Place remaining ingredients in a large bowl and mix well.

Add whipped aquafaba and use a spatula to fold it into the nut mixture. This will take one or two minutes. Your dough will be stiff and sticky.

Preheat the oven to 150°C and line two baking sheets with parchment paper.

Roll the cinnamon star dough out 1/2 cm thick) between two sheets of plastic wrap.

Cut out as many cookies as possible.

Form the dough scraps into a ball, roll out again and cut out more cookies until no dough is left.

Place on a baking sheet. Bake one sheet at a time for 11 minutes or until the bottoms are only slightly browned.

Let cool on a cookie rack.

To make the frosting, place powdered sugar in a small bowl and add lemon juice by the teaspoon. You'll want a stiff frosting that can be spread but will not drip off your cookies.

Dip the cookies upside down into the frosting and let dry on a cookie sheet.

Store in an airtight container. The cookies will soften after a day.

Use a food processor to grind your cookies into a very fine meal.

Place in a bowl and add remaining ingredients.

Stir until everything is combined well.

Place in the fridge for about an hour.

Melt your dipping chocolate and have a piece of parchment ready.

Remove your spread from the fridge and use a teaspoon to scoop out a portion of the spread.

You can form it into balls or shape it only roughly.

Dip into the melted chocolate and let dry on a piece of parchment paper.

Store in the fridge.