Line a cookie tray with parchment paper. Pulse gingersnap pieces into crumbs in a food processor. Add dates and pecans and pulse again until combined. You still have more ingredients to add so pulse just enough to break down the dates and nuts. Add the remaining filling ingredients and pulse again making sure to combine but leaving some texture to the mixture. With a portion scoop or a teaspoon, scoop out mixture and form uniform walnut-sized balls and place on prepared baking tray. Divide the batch depending on how many you want to dip in melted chocolate or roll in other coatings to finish. Place the ones you want to dip in chocolate in the freezer for up to an hour. To melt the chocolate, use a double boiler or a small pot with a glass or stainless steel bowl that fits the pot’s circumference. Fill the pot with enough water so that the bowl or double boiler is above but not touching the water. Place the bowl with chocolate and coconut oil over the pot and bring water to a gentle simmer. Stir as the chocolate melts. Remove from heat when chocolate is nearly 100% melted. The remaining chips will melt. Using spoon, carefully dip frozen/chilled balls into melted chocolate, remove and place on the tray lined with parchment paper. Sprinkle any desired toppings on while still wet. Chill again until firm, then serve. Store in an airtight container in the refrigerator, separating truffles with layers of wax paper.