Celery Free Pear, Ginger & Date Truffles
These little no-bake bites pack an incredible amount of flavor into a single, palm-sized treat. Medjool dates and dried pear create a naturally sweet, chewy base, while fresh ginger and warm Ceylon cinnamon give every bite a gentle, aromatic heat that feels almost indulgent. A touch of turmeric and coconut oil round out the mixture, binding everything into a smooth, fudgy mass that rolls beautifully by hand. Toasted shredded coconut and carob powder make the coating fragrant and slightly earthy — a combination that looks gorgeous and tastes even better. The whole process happens in a food processor and a skillet, so there's no baking, no complicated technique, and very little cleanup. They firm up in the fridge and hold their shape well, making them ideal for prepping ahead and keeping on hand for a quick, satisfying snack. Completely free of any sneaky allergens or hard-to-source ingredients, this is the kind of recipe you'll come back to again and again.
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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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