Gingerbread Truffles (Vegan, Gluten Free)

Soak the dates for 15 minutes in hot water. In the meantime add 8-10 ginger snap cookies to a food processor and process to crumbs. Transfer to a small bowl.
Drain and pit the dates. To the same food processor (there's no need to wash it, it's ok if there are a few crumbs left in it) add the dates, almond butter and molasses. Process until it forms a thick paste. Add the almond flour, vanilla extract, cinnamon, ginger, nutmeg, cloves and all spice. Process until combined. It should look crumbly but stick when pressed together.
Rolls the mixture into 16 balls and place on to a tray lined with parchment paper.
Place the chopped chocolate in a medium sized bowl. Fill a small pot with 2 inches of water and bring to a simmer. Place the bowl with the chocolate on top of the pot, making sure the water is not touching the bottom of the bowl (double boiler method). Stir the chocolate occasionally until it's melted, about 7-10 minutes. Alternatively it can be melted in a microwave at 30 second intervals, stirring at each one.
Dip half of the truffles into the melted chocolate and place them on the lined tray. Sprinkle with some of the ginger snap crumbs. Roll the other half in the ginger snap crumbs to coat. Store the truffles in a sealed container in the fridge. They will last up to a week. Enjoy!