In the bowl of a food processor combine dates, molasses, spices, and coconut flour. Process until smooth and sticky. Place mixture into fridge while you melt your chocolate.
Melt chocolate chips either over a double boiler (if you don't have a double boiler pot, place a metal bowl inside a small pot, place 2-3 inches of water in the pot and bring to a boil. Carefully whisk chocolate chips in a metal bowl until melted, being careful not to splash water into the chocolate), or melt in the microwave in 20 second intervals stirring between each interval to assure you don't burn the chocolate. Add coconut oil and stir until chocolate is shiny.
Roll gingerbread mixture into 1 inch balls and dip each ball into the chocolate using a fork. Make sure the gingerbread balls are completely covered in chocolate and drain additional chocolate off of the truffle by tapping the fork on the edge of the bowl, place on a sheet pan lined with parchment paper. Continue until all of the gingerbread mixture is rolled into balls and dipped in chocolate. Finish by drizzling any extra chocolate over the truffles.
Place in the freezer to set for 30 minutes.
You can store the gingerbread truffles in your fridge or freezer. I prefer keeping them in the freezer.
Trouble Shooting Tips!
If your dates are hard place them in a bowl of hot water for 10 minutes before processing with other ingredients.
If your dough is too soft add 1 additional tbsp of coconut flour. The dough should be super tacky and sticky.