Chicken Free Pear, Ginger & Date Truffles
These no-bake truffles are the kind of treat that feels indulgent but is built entirely from whole, plant-based ingredients — no poultry, no meat, nothing remotely animal-adjacent beyond what you choose. Medjool dates and dried pear do the heavy lifting here, blending into a naturally sweet, caramel-like base that holds together beautifully without any binders or fillers. Fresh ginger brings a bright, warming heat, while Ceylon cinnamon and turmeric add depth and a gorgeous golden undertone that makes these little bites look as good as they taste. The toasted coconut and carob rolling coat adds a nutty, slightly chocolatey crunch that finishes each truffle perfectly. Everything comes together in a food processor, so the hands-on effort is minimal — just roll, coat, and chill. They firm up in the fridge and are just as satisfying served cold as they are at room temperature, making them ideal for prepping ahead and keeping 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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