Mustard Free Pear, Ginger & Date Truffles
These no-bake truffles are the kind of treat that feels indulgent but is built entirely from whole, recognizable ingredients — sticky Medjool dates, chewy dried pear, and a bright hit of fresh ginger that makes every bite feel alive. The Ceylon cinnamon and turmeric add warmth and a subtle earthiness, while a pinch of sea salt pulls everything together in a way that keeps you reaching for another. Because the entire recipe relies on fruit, spice, and coconut oil, there's nothing here to trigger a mustard sensitivity — no condiments, no spice blends with hidden fillers, just clean pantry staples doing all the heavy lifting. The food processor does most of the work, binding everything into a smooth, rollable mass in under two minutes. Toasting the shredded coconut in a dry skillet before rolling is a small step that pays off enormously, adding a nutty crunch that contrasts beautifully with the soft, fudgy center. A dusting of carob powder deepens the coating with a gentle chocolatey note that makes these look far more impressive than the effort involved. Pop them in the fridge for half an hour and you've got a batch of elegant little bites that are just as at home on a dessert platter as they are tucked into a lunchbox.
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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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