Fish 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 — sticky Medjool dates and chewy dried pear blended into a fudgy base that needs zero chocolate or dairy to deliver serious dessert energy. Fresh ginger brings a bright, warming bite, while Ceylon cinnamon and turmeric add depth and a gorgeous golden hue that makes each truffle look almost too pretty to eat. A splash of melted coconut oil pulls everything together into a smooth, rollable dough that comes together in under two minutes in the food processor. The coating is where things get really fun — toasted shredded coconut and carob powder combine into a fragrant, slightly smoky shell that clings to every truffle and adds just the right amount of texture. Because every single ingredient here is naturally free from seafood and ocean-derived products, there's no label-reading stress or substitution gymnastics required. A quick chill in the fridge sets them perfectly, and they're just as good served cold as they are at room temperature. Whether you're making a batch for a party platter or just keeping a stash in the fridge for yourself, these little bites punch well above their weight.
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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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