Dairy Free Pear, Ginger & Date Truffles
These little no-bake bites pack a serious punch of warmth and sweetness, with Medjool dates and dried pear doing the heavy lifting as a naturally rich, caramel-like base. Fresh ginger, Ceylon cinnamon, and turmeric layer in a spiced depth that makes each truffle taste far more complex than the short ingredient list suggests. A touch of melted coconut oil binds everything together, so the whole thing comes together in a food processor without a drop of butter or cream in sight. The coating of toasted shredded coconut and carob powder adds a satisfying crunch and a subtle chocolatey finish that makes these feel genuinely indulgent. They're a great option when you want a treat that skips the dairy entirely but still delivers on richness and flavor — no substitutions or workarounds needed, just whole ingredients doing their thing. After a quick chill in the fridge, they firm up beautifully and are ready to serve straight from the baking sheet.
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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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