Red Meat Allergy Friendly Pear, Ginger & Date Truffles
These no-bake bites pack a serious flavor punch — sweet Medjool dates and chewy dried pear form a naturally sticky base, while fresh ginger, Ceylon cinnamon, and a hint of turmeric give every truffle a warm, almost exotic depth. A touch of melted coconut oil brings it all together into a smooth, fudgy center that feels genuinely indulgent. The whole thing comes together in a food processor, so there's minimal effort between you and a tray of gorgeous little treats. Rolling them in toasted coconut and carob powder adds a satisfying finish with just enough bitterness to balance the fruit's sweetness. Since every ingredient here is plant-based and naturally free from red meat and its derivatives, these are a worry-free option for anyone navigating that allergy — no label-scanning required. They firm up beautifully in the fridge and taste just as good served slightly cool, making them ideal for prepping ahead and keeping on hand throughout the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!