• Remove the pits from the dates.
  8 large medjool dates
• Add the dates to the food processor and process on high for 1 minute. The dates will likely form a ball in the food processor.
  8 large medjool dates
• Add the pecans to the food processor with the dates and process on high 1-2 minutes, until the mixture resembles sand.
  1 cup pecans
• Add the molasses, cinnamon, ground ginger and salt to the food processor. Process on high 1 minute until well blended. The mixture will form a ball in the food processor. 
  1.5 tsp cinnamon, 2 tbsp molasses, 1 tsp ground ginger
• Add the protein powder and process on high 30 seconds-1 minute, until it resembles a coarse sand like consistency. Scrape down the sides as needed.
  2 servings vanilla vegan protein powder
• Take about 1 tablespoon of the dough and squeeze it together in your hand, then roll into a ball. This will make 16 equally sized balls.
• Store in the freezer to harden a bit before covering in chocolate (about 10 minutes).

Chocolate coating

• To melt the chocolate chips, in a microwave safe bowl in 30 second increments, totally about 1 minute. Stir at the 30 second mark.
  1/2 cup dairy free dark chocolate chips
• After 1 minute, stir the chocolate well until it fully melts.
• Once the chocolate coating is finished, set up a tray with wax paper.
• Use a large spoon to add the truffles one at a time to the chocolate coating. Move the gingerbread energy bites around in the chocolate until fully coated. 
• Remove the truffle from chocolate and place it on the wax paper. Do not touch it again until it has time to set up in the freezer or refrigerator. 
• Place the tray of truffles in the refrigerator or freezer to allow the chocolate coating to set. Let them sit in in the fridge for at least 30 minutes or in the freezer at least 15 minutes.
• Store these in the fridge for up to a week or freeze for up to 2 months.