In a medium microwave-safe bowl, combine chocolate chips and coconut milk. Heat in the microwave for two 30-second increments, stirring after each.
Continue to stir chocolate chips and coconut milk until all chocolate has melted. Add cinnamon and ginger, cocoa powder, and salt, and stir until evenly incorporated. Stir in vanilla extract. Chill in the refrigerator 15 minutes.
While the melted chocolate mixture is chilling, place gingersnap cookies in the bowl of a food processor and pulse into fine crumbs. Alternatively, you can place cookies in an ziplock bag and crush with a rolling pin.
Place cookie crumbs onto a plate. Use a tablespoon or a small cookie scoop and scoop chocolate and roll into balls. Roll balls in crumbs to coat. Place finished truffles on the prepared baking sheet and chill in the fridge for 10-15 minutes.
Notes
When chilling the chocolate mixture, make sure to not to chill for over 20 minutes. Otherwise, the mixture will harden too much to be rolled into a ball. If you prefer a more intense chocolate flavor, omit the ground cinnamon and ginger. To store: Keep the homemade truffles in a an airtight container at room temperature for up to one week.Recipe adapted from Tasty.