Oats 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 and chewy dried pear do all the heavy lifting, binding everything together without a single grain in sight. Fresh ginger brings a lively, warming heat that plays beautifully against the gentle spice of Ceylon cinnamon and turmeric, making each bite feel far more complex than the short ingredient list suggests. Coconut oil gives the mixture a silky richness, while a pinch of sea salt sharpens every flavor just enough. The toasted shredded coconut and carob powder coating adds a nutty, slightly chocolatey finish that makes these look like they came from a fancy confectionery counter. For anyone navigating grain-free snacking, these are a genuine win — no oats, no fillers, no compromise on flavor or texture. The food processor does most of the work, and a quick chill in the fridge is all it takes before they're ready to serve. Keep a batch in the refrigerator and you'll find yourself reaching for one every time a sweet craving hits.
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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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