BHA & BHT Free Pear, Ginger & Date Truffles
These little no-bake bites pack a serious flavor punch — sweet Medjool dates and chewy dried pear form the sticky, fudgy base, while fresh ginger adds a bright, warming kick that keeps every bite interesting. Ceylon cinnamon and a touch of turmeric round things out with gentle spice and a gorgeous golden hue, making these feel far more sophisticated than their short ingredient list suggests. One of the trickiest parts of avoiding synthetic preservatives like BHA and BHT is that they hide in so many packaged snacks and confections — these truffles sidestep that entirely by relying on whole fruits, spices, and coconut oil with nothing artificial in sight. The food processor does the heavy lifting, bringing everything together into a cohesive, rollable dough in under two minutes. Toasted shredded coconut and carob powder make for a coating that's nutty, slightly chocolatey, and just rustic enough to look like something from a fancy health food shop. A quick chill in the fridge firms them up beautifully, and they're just as good served straight from the refrigerator as they are at room temperature. Whether you're making them for a party platter or just keeping a stash in the fridge for yourself, they disappear fast.
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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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