Begin by crushing your gingerbread cookies until they’re finely ground.

In a mixing bowl, combine the finely crushed gingerbread cookies with softened cream cheese.

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

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

Once chilled, roll the mixture into 1-inch balls.

In a microwave-safe bowl, combine chopped semisweet chocolate and coconut oil, if using. Melt in 30-second intervals until smooth.

Dip each truffle into the melted chocolate, allowing excess to drip off before placing on a parchment-lined sheet.

Sprinkle with extra crushed gingerbread or cocoa powder while still wet.

Refrigerate for about 30 minutes to let the chocolate set.

Transfer your truffles to an airtight container for storage.