How to Make Gingerbread Truffles

• Combine the crushed gingerbread cookies and softened cream cheese in a mixing bowl. Use a spatula to blend until smooth.
• Add ground cinnamon and nutmeg to the mixture. Stir until all the spices are incorporated.
• Form the mixture into small balls, about one inch in diameter, and place on a lined baking sheet.
• Chill the truffle balls in the refrigerator for 30 minutes.
• Melt the dark chocolate and coconut oil together using a microwave or a double boiler.
• Dip each chilled truffle into the melted chocolate, using a fork to coat evenly. Let excess chocolate drip off.
• Return the coated truffles to the baking sheet, spaced out for drying.
• Chill the truffles until the chocolate hardens, about 20 minutes.