Beef Free Pear, Ginger & Date Truffles
These little no-bake bites pack a serious flavor punch — chewy Medjool dates and dried pear blended with fresh ginger, warm cinnamon, and a hint of turmeric create a naturally sweet, spiced center that tastes far more indulgent than the ingredient list suggests. The food processor does all the heavy lifting, bringing everything together into a sticky, cohesive dough in under two minutes. Rolling them in toasted coconut and carob powder adds a satisfying outer layer with a subtle chocolatey note that makes each truffle feel genuinely treat-worthy. Because every ingredient here is whole-food and plant-based, there's zero concern about sneaky animal-derived additives — what you see is exactly what you get. A short chill in the fridge firms them up beautifully, and they hold their shape well whether you're serving them straight from the refrigerator or letting them come to cool room temperature. They're the kind of thing you can batch-make ahead of time and keep on hand for whenever a sweet craving hits.
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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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