Almond Free Pear, Ginger & Date Truffles
These little no-bake bites pack a serious punch of warmth and sweetness, with Medjool dates and dried pear forming a naturally sticky, caramel-like base that holds everything together without any baking required. Fresh ginger brings a bright, spicy kick, while Ceylon cinnamon and turmeric add a subtle depth that makes each truffle taste far more complex than the short ingredient list suggests. The whole thing comes together in a food processor in under two minutes, then gets rolled into smooth, satisfying spheres that firm up beautifully in the fridge. A coating of toasted shredded coconut and carob powder gives the outside a gorgeous, slightly crunchy finish with a rich, chocolatey look — no cocoa needed. For anyone navigating tree nut allergies, these are a genuinely safe treat: every single ingredient is naturally free from almonds and other nuts, so there's no swapping or substituting required. They're elegant enough to serve at a dinner party and easy enough to make on a weeknight when you just need something sweet and wholesome.
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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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