High Fructose Corn Syrup Free Pear, Ginger & Date Truffles
These little no-bake bites pack an impressive amount of warmth and complexity — Medjool dates and dried pear create a naturally caramel-sweet base, while fresh ginger, Ceylon cinnamon, and turmeric layer in spice and depth that feels almost luxurious. The whole thing comes together in a food processor, which means minimal effort and maximum reward. Because every bit of sweetness here comes straight from whole fruit, you can enjoy them without any concern about sneaky added syrups showing up in the ingredient list. Toasted shredded coconut and carob powder make for a coating that's earthy, slightly chocolatey, and completely satisfying. A short chill in the fridge is all it takes to transform the sticky mixture into firm, rollable truffles that hold their shape beautifully. They're the kind of treat you can keep stashed in the refrigerator for whenever a craving hits — and they disappear fast.
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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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