Seeds Free Pear, Ginger & Date Truffles
These little no-bake bites pack an incredible amount of warmth and complexity into a single mouthful — chewy Medjool dates and dried pear form the fudgy base, while fresh ginger, Ceylon cinnamon, and turmeric layer in a spiced depth that feels almost luxurious. A touch of melted coconut oil brings everything together into a silky, rollable dough that comes together in under two minutes in the food processor. The coating of toasted shredded coconut and carob powder adds a satisfying crunch and a subtle chocolatey finish without a single seed in sight, making these a genuinely worry-free treat for anyone navigating seed sensitivities. So many store-bought energy balls and raw truffles sneak in chia, flax, hemp, or sesame, which means label-reading becomes a part-time job — this recipe sidesteps all of that with clean, straightforward ingredients. Rolling them is oddly satisfying, and after just 30 minutes in the fridge they firm up into elegant little spheres that look far more impressive than the effort involved. Keep a batch chilled for an after-dinner sweet, a lunchbox treat, or an afternoon pick-me-up that actually delivers on flavor.
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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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