Rice 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 warming hit of fresh ginger that makes every bite genuinely interesting. The Ceylon cinnamon and turmeric add depth without overpowering, and the melted coconut oil pulls everything into a smooth, rollable mass that comes together in under two minutes of food processor time. For anyone navigating grain-free snacking, it can be surprisingly hard to find confections that don't sneak in rice flour or puffed rice as a filler — these skip all of that entirely, relying on fruit and spice to do the heavy lifting. Rolling the finished balls in a mix of toasted coconut and carob powder gives them a gorgeous, slightly smoky finish that looks far more impressive than the effort involved. A quick chill in the fridge firms them up beautifully, and they hold their shape well whether you serve them straight from the cold or let them come to room temperature. Make a batch on the weekend and you'll have a genuinely satisfying sweet bite ready to grab all week long.
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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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