Preheat the oven to 175°. Heat the fiber syrup in the microwave (about 30-60 seconds). Heat the coconut oil and then mix with the fiber syrup. Add the remaining ingredients. Distribute and mix together well (the batter should be workable, if it is very crumbly and falls apart - add another splash of (heated) fiber syrup). Form about 1.5 cm balls and place on a baking sheet covered with parchment paper. Make sure you have some space between the balls as they expand in the oven. Place in the oven for about 10 minutes. Keep an eye on them so they don't burn! Every oven is different, between 7-12 minutes should be fine. Remove and let cool while you heat the chocolate gently(!) in the microwave. Then dip each ball in the chocolate. Place on baking paper and let the chocolate cool and harden before serving (a tip is to pour over the very last chocolate using a spatula). The gingerbread balls can be stored in the refrigerator.