Xanthan Gum Free Pear, Ginger & Date Truffles
These no-bake truffles bring together the caramel-like sweetness of Medjool dates, chewy dried pear, and a bright kick of fresh ginger into a bite-sized treat that tastes far more indulgent than the ingredient list suggests. Ceylon cinnamon and ground turmeric add a warm, subtly exotic depth, while a pinch of sea salt keeps everything balanced and craveable. The whole thing comes together in a food processor, so there's no baking, no complicated technique, and absolutely no need for any binding agents or stabilizers — the dates and coconut oil do all the work naturally. For anyone navigating recipes that typically sneak in thickeners or additives, this one is refreshingly clean from start to finish. Rolling each truffle in a mix of toasted coconut and carob powder gives them a gorgeous, rustic finish with a gentle crunch and a hint of chocolatey bitterness. A quick chill in the fridge sets them perfectly, and they're just as good served straight from the refrigerator as they are at room temperature. Whether you're making them for a party platter or just keeping a stash in the fridge for yourself, they disappear fast.
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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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