Seed Oil Free Pear, Ginger & Date Truffles
These little no-bake bites pack an impressive amount of warmth and complexity — Medjool dates and dried pear create a naturally sweet, caramel-like base, while fresh ginger, Ceylon cinnamon, and turmeric layer in gentle heat and earthiness that makes each bite feel almost luxurious. A small spoonful of coconut oil is the only fat in the mix, keeping things clean and completely free of the refined vegetable and seed oils that sneak into so many store-bought confections and chocolate truffles. The food processor does the heavy lifting, binding everything into a smooth, sticky dough that rolls beautifully between your palms without any fuss. Toasted shredded coconut and carob powder make for a coating that's fragrant, slightly bitter, and just rustic enough to look like something from a fancy health food counter. A short chill in the fridge firms them up into satisfying, truffle-worthy bites that hold their shape and taste even better the next day. They're the kind of treat you can set out for guests or stash in the back of the fridge for yourself — no guilt, no questionable oils, just real ingredients doing all the work.
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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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