Anti Inflammatory Pear, Ginger & Date Truffles
These no-bake bites pack a serious flavor punch — sweet Medjool dates and dried pear blended with bright fresh ginger, warming Ceylon cinnamon, and golden turmeric create a rich, fudgy center that tastes far more indulgent than it has any right to. Every single ingredient pulls double duty here, delivering natural sweetness while also bringing compounds long celebrated for their role in supporting a low-inflammation lifestyle. Ceylon cinnamon and turmeric are the real stars of the spice cabinet when it comes to this style of eating, and using both together means you're not just snacking — you're being genuinely intentional about what goes into your body. The toasted coconut and carob powder coating adds a nutty, slightly chocolatey finish without any of the refined sugar or dairy that can undermine an otherwise clean treat. Rolling them by hand takes only a few minutes, and after a quick chill in the fridge they firm up into perfectly scoopable little spheres that hold their shape beautifully. Keep a batch in the refrigerator and you'll always have something satisfying ready when a sweet craving hits — no compromise required.
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Learn more →Ingredients
16 servings
For the truffles
- 1 cup medjool dates, pitted
- ½ cup dried pear, roughly chopped
- 1 tbsp fresh ginger, peeled and finely grated
- ¼ tsp ceylon cinnamon
- ¼ tsp ground turmeric
- 1 tbsp coconut oil, melted
- 1 pinch fine sea salt
For rolling
- ½ cup unsweetened shredded coconut, toasted
- 2 tbsp carob powder
Instructions
- 1
Spread the shredded coconut in a dry skillet over medium heat and stir constantly until golden and fragrant, about 3–4 minutes. Transfer immediately to a small bowl and set aside to cool.
- 2
Combine the dates, dried pear, ginger, Ceylon cinnamon, turmeric, coconut oil, and sea salt in a food processor. Process until the mixture comes together into a cohesive, sticky mass that pulls away from the sides of the bowl, about 60–90 seconds, scraping down the sides once halfway through.
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