Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the chocolate chips in the bowl over medium heat.*
Stirring constantly, heat chocolate mixture until smooth and melted. Remove from the heat.
Pour coconut milk, blackstrap molasses, and spices into the bowl with chocolate chips. Mix until smooth. Place in the fridge or freezer to harden.
Form into balls.
Roll in cacao powder and ground ginger. Store in the fridge or freezer.
Notes
*Alternatively, you can heat chocolate chips in the microwave at 30 second intervals until melted.This recipe will last up to 5 days in an airtight container in the fridge or up to 3 months in the freezer.