Carrageenan Free Pear, Ginger & Date Truffles
These no-bake bites pack an impressive amount of warmth and complexity into a single small sphere — Medjool dates and dried pear create a naturally sweet, chewy base, while fresh ginger, Ceylon cinnamon, and turmeric layer in a gentle heat and earthiness that feels almost luxurious. A touch of melted coconut oil binds everything together and gives each truffle a satisfying richness. The coating of toasted shredded coconut and carob powder adds a slightly smoky, nutty finish that makes them look as good as they taste. Many store-bought truffles and confections rely on emulsifiers and thickeners that can be problematic for anyone avoiding carrageenan, but this recipe keeps things beautifully clean — every ingredient is whole, recognizable, and straightforward. The food processor does most of the heavy lifting, and a short chill in the refrigerator is all it takes to get them perfectly firm and ready to serve. They're elegant enough to set out at a dinner party and practical enough to stash in the fridge for a midweek treat.
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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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