Citrus Free Pear, Ginger & Date Truffles
These no-bake truffles are the kind of treat that feels indulgent but is built entirely from whole, simple ingredients — sticky Medjool dates and chewy dried pear blended into a rich, fudgy base that holds together beautifully without any added sugar. Fresh ginger brings a lively warmth, while Ceylon cinnamon and turmeric add depth and a subtle golden hue that makes each truffle look as good as it tastes. For anyone navigating a citrus-free lifestyle, desserts can feel like a minefield since lemon juice and orange zest sneak into so many sweets as flavor brighteners — here, the pear and ginger do all that work naturally. A quick roll in toasted coconut and carob powder gives each bite a slightly smoky, chocolatey finish without a drop of citrus in sight. The food processor does the heavy lifting, and a short chill in the fridge is all it takes to get them perfectly firm and snackable. They're elegant enough to serve at a dinner party and easy enough to batch-make on a weeknight.
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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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