In a small saucepan, heat coconut milk over medium-low heat for 3-4 minutes until warm. Turn off heat, keeping saucepan on burner, and stir in chocolate chips.
Continue to stir chocolate chips and coconut milk until all chocolate has melted. Add cinnamon and ginger, stir until evenly incorporated. Remove from heat and allow to cool for about 5 minutes before placing in the refrigerator to set. Chill in the refrigerator for at least 3 hours.
Once chocolate mixture has set, place gingersnap cookies in the bowl of a food processor and pulse into crumbs. Alternatively, you can place cookies in an ziplock bag and crush with a rolling pin.
Place cookie crumbs onto a plate. Scoop tablespoons (or smaller) of chocolate and roll into balls. Roll balls in crumbs. Place finished truffles on a serving plate and store covered in the refrigerator until ready to serve.