Citric Acid Free Pear, Ginger & Date Truffles
These no-bake truffles bring together the caramel-like sweetness of Medjool dates, soft dried pear, and a bright kick of fresh ginger into a bite-sized treat that feels genuinely indulgent. The warm spice notes from Ceylon cinnamon and turmeric give each truffle a subtle depth that makes them taste far more complex than the short ingredient list suggests. For anyone navigating a citric acid sensitivity, finding a satisfying sweet treat can be a real challenge since so many confections and dried fruits rely on citric acid as a preservative or flavor enhancer — but every ingredient here is naturally free of it. Coconut oil binds the mixture beautifully, and a quick spin in the food processor is all it takes to bring everything together into a smooth, rollable dough. The finishing coat of toasted shredded coconut and carob powder adds a satisfying texture and a gentle chocolatey note without any of the usual additives to worry about. A short chill in the fridge firms them up perfectly, and they keep well so you can make a batch ahead for snacking all week.
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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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