To a mixing bowl, add the almond butter, almond meal, sweetener, ground ginger, ground cinnamon, and ground cloves. Mix to combine until a firm but slightly crumbly dough forms. Use your hands to bring the dough together to form a firm uniform dough.
Refrigerate the mixture for about 15 minutes if the mixture is a little wet. Using your hands, divide the mixture into 16 evenly-sized truffle dough balls. Roll each dough ball between the palms of your hands to create evenly round truffles. Place the truffles on a baking sheet lined with parchment paper and transfer them to the freezer to chill.
Meanwhile, prepare the chocolate coating. To a food processor, add the erythritol and slightly blitz to form a powder. Add the cocoa powder along with the coconut oil. Blend until a smooth chocolate sauce forms.
Remove the food processor blade and take the chilled truffles out of the freezer. Dip one truffle at a time in the chocolate mixture and place them back on the same baking sheet. Return the truffles to the freezer to allow the chocolate to set for another 5 minutes. Refrigerate until ready to serve.