Add the almonds, coconut and dates to the bowl of a food processor. Manually pulse until coarsely chopped.

Add the remaining ingredients, except the water, to the food processor and manually pulse until just combined. Add the water, one tablespoon at a time, until the mixture becomes thick and sticky.

Line a large rimmed baking sheet with wax or parchment paper. Roll the dough into 1-inch balls and place on the prepared baking sheet. Place in the freezer while preparing the chocolate drizzle.

In a microwave-safe dish, combine the chocolate chips and olive oil and microwave for 15-second increments, stirring after each cycle, until smooth and melted. Add the cinnamon and stir until well combined. Pour the melted chocolate into a zip-top plastic bag or pastry bag. Cut a small corner off of the bag and drizzle over each bite. Top each truffle with a large piece of crystallized ginger. Return to the freezer for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week.