Turkey Free Pear, Ginger & Date Truffles
These little no-bake bites pack an incredible amount of flavor into a single, palm-rolled sphere — chewy Medjool dates and dried pear form the sticky, naturally sweet base, while fresh ginger, Ceylon cinnamon, and a touch of turmeric give every bite a warm, aromatic kick. The food processor does all the heavy lifting, pulling everything into a cohesive mass in under two minutes before you shape them by hand. Rolling each truffle through a mix of toasted shredded coconut and carob powder adds a gorgeous, slightly smoky finish that looks as good as it tastes. Completely free from any poultry-derived ingredients, these truffles are built entirely from fruit, spice, and coconut — no hidden animal proteins to second-guess on the label. They firm up beautifully in the fridge and hold their shape well, making them ideal for prepping ahead and keeping on hand for snacking or gifting. Whether you serve them chilled straight from the refrigerator or let them come to cool room temperature, the texture is fudgy, satisfying, and genuinely indulgent without any of the fuss of traditional confections.
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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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