Barley Free Pear, Ginger & Date Truffles
These little no-bake bites pack an incredible amount of warmth and complexity into a single mouthful — sticky Medjool dates and chewy dried pear form the fudgy base, while fresh ginger, Ceylon cinnamon, and turmeric layer in a spiced depth that feels almost luxurious. A touch of melted coconut oil pulls everything together into a smooth, rollable dough that comes together in the food processor in under two minutes. The coating of toasted shredded coconut and carob powder adds a satisfying crunch and a subtle chocolatey finish without any actual chocolate required. Every single ingredient here is naturally free of barley and grain-based fillers, so there's no label-squinting or substitution gymnastics involved — just whole, recognizable foods doing all the heavy lifting. After a quick chill in the fridge, they firm up into perfectly scoopable truffles that hold their shape beautifully at room temperature. They're elegant enough to set out on a dessert platter but easy enough to batch-make on a weeknight and stash in the fridge for the week ahead.
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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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