Mushroom Free Pear, Ginger & Date Truffles
These no-bake truffles bring together the caramel-like sweetness of Medjool dates, chewy dried pear, and a bright kick of fresh ginger into a bite-sized treat that feels genuinely indulgent. Ceylon cinnamon and ground turmeric add warmth and a subtle earthiness, while a pinch of sea salt keeps everything balanced and interesting. A quick blitz in the food processor is all it takes to bring the mixture together into a sticky, rollable dough — no oven, no fuss. Each truffle gets coated in a mix of toasted shredded coconut and carob powder, giving them a gorgeous, slightly crunchy exterior with a rich, chocolatey-looking finish. For anyone navigating a diet that rules out fungi, these are a genuinely safe and satisfying option — every single ingredient is clean, whole, and easy to verify. They firm up beautifully in the fridge and hold their shape well, making them ideal for prepping ahead and keeping on hand for a quick snack or an impressive little dessert to share.
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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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