Gut Friendly Pear, Ginger & Date Truffles
These no-bake bites pack a serious flavor punch — sweet Medjool dates and dried pear blended with fresh ginger, warming Ceylon cinnamon, and a hint of turmeric create a rich, fudgy center that tastes far more indulgent than it has any right to. The whole thing comes together in a food processor, so there's minimal effort between you and a tray of gorgeous little truffles. Fresh ginger and turmeric are both celebrated for their digestive benefits, making these a genuinely feel-good treat rather than a guilty one. Coconut oil helps bind the mixture while adding a subtle richness, and the toasted shredded coconut and carob powder coating gives each truffle a satisfying crunch and a deep, chocolatey-looking finish — without any actual cocoa. Everything here is whole-food, plant-based, and free from refined sugar, which means your gut isn't dealing with anything it doesn't recognize. A short chill in the fridge firms them up perfectly, and they keep well for snacking throughout the 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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