Pork Free Pear, Ginger & Date Truffles
These no-bake truffles bring together Medjool dates, dried pear, and fresh ginger into something that tastes genuinely indulgent — warm, fruity, and a little spicy all at once. The food processor does the heavy lifting, binding everything into a sticky, cohesive dough that rolls into perfect little spheres without any fuss. Ceylon cinnamon and ground turmeric add depth and a subtle earthiness that makes each bite feel more complex than the short ingredient list suggests. Toasted shredded coconut and carob powder form the coating, giving the outside a satisfying texture and a gentle bittersweet finish. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, clean components from start to finish. A short chill in the refrigerator firms them up beautifully, and they keep well, making them a smart treat to prep ahead for gatherings or an everyday sweet fix.
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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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