1. In a food processor, add dates, pecans, ginger, molasses, cacao powder, cinnamon, cloves and allspice and pulse to crumb-like consistency.
2. Roll mixture into 1-inch balls and place onto wax paper or parchment-lined baking sheets. Store in freezer for 20 minutes or until chilled.
3. Remove truffles from freezer and use one of the options for coating below:

Optional toppings:

1. Add cacao powder to a plate and roll each truffle in the powder until coated OR
2. Melt chocolate chips and coconut oil in a small saucepan over low heat, whisking frequently until melted. Turn off heat and place the balls, one at a time, into the melted chocolate until coated. Remove and return truffles to parchment-lined baking sheets.
3. Store in the refrigerator to keep chilled.