Shellfish Free Pear, Ginger & Date Truffles
These little no-bake bites pack a serious flavor punch — chewy Medjool dates and dried pear blended with fresh ginger, warm Ceylon cinnamon, and a hint of turmeric create a naturally sweet, spiced center that tastes far more indulgent than the ingredient list suggests. The coconut oil helps everything bind into a smooth, rollable mass, so no baking or candy thermometer is required. Once chilled, each truffle firms up beautifully and gets a fragrant finish from toasted shredded coconut and carob powder — a coating that adds crunch and a subtle chocolatey depth without any actual chocolate. The whole process comes together in a food processor, making this an approachable treat even on a busy weeknight. Since every ingredient here is whole-food and plant-based, there's zero concern about hidden shellfish derivatives that can sneak into processed confections and store-bought truffles. Keep a batch in the fridge and you've got a satisfying, naturally sweet bite ready whenever a craving hits.
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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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