Finely crush the gingerbread cookies to create a flavorful base for your truffles.

In a medium mixing bowl, combine the crushed gingerbread cookies with softened cream cheese and mix until smooth.

Add powdered sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, molasses, and vanilla extract to the mixture and stir until combined.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes.

Take the chilled mixture out and form into balls about 1 inch in diameter.

Combine chopped chocolate and coconut oil in a microwave-safe bowl and melt in intervals until smooth.

Dip each truffle into the melted chocolate and allow excess to drip off.

Sprinkle with optional toppings before the chocolate sets.

Return truffles to the fridge for about 30 minutes to set the chocolate.

Store in an airtight container in the refrigerator for up to a week.