Combine the almonds, coconut and dates in your food processor. Blend the ingredients to a coarse mixture.

Add the remaining filling ingredients to your food processor. Note, if you're using a protein powder other than pea protein, then add the water little by little.

Blend the ingredients until the dough becomes thick and sticky. 

Roll the filling into balls about one tablespoon in size, making about 17-18 protein balls.

Either eat the balls as-is, or pop them in the freezer for 30 minutes and then dip them in melted chocolate.

To melt the chocolate, place the dark chocolate and coconut oil in a small sauce pan. Set the sauce pan on the stove top (over a small burner) and turn the heat to low. Stir the chocolate every so often until it is fully melted.

Grab the gingerbread protein balls from the freezer and dip them, one at a time, into the melted chocolate. Place the dipped balls on a sheet of parchment paper.

Drizzle any excess chocolate over the balls and top them with a pinch of ground ginger.