Honey Free Pear, Ginger & Date Truffles
These no-bake truffles are proof that something genuinely indulgent can come together with nothing but whole-food ingredients and a food processor. Medjool dates and dried pear bring all the natural sweetness you need, making them a perfect fit for anyone avoiding added sweeteners like honey or agave without sacrificing a single bit of richness. Fresh ginger and Ceylon cinnamon give every bite a warm, aromatic kick, while a touch of turmeric adds depth and a gorgeous golden hue to the mixture. Coconut oil helps bind everything into a smooth, rollable dough that firms up beautifully in the fridge. The finishing coat of toasted shredded coconut and carob powder adds a slightly smoky, chocolatey exterior that makes these look far more impressive than the effort involved. They're the kind of treat you can keep stashed in the refrigerator for whenever a craving hits, and nobody will guess they're made from such a short, clean ingredient list.
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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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