Black Pepper Free Pear, Ginger & Date Truffles
These no-bake truffles are the kind of treat that feels indulgent but is built entirely from whole, simple ingredients — sticky Medjool dates and dried pear blended into a fudgy, fruit-forward base that genuinely tastes like a confection from a fancy chocolate shop. Fresh ginger brings a bright, warming heat, while Ceylon cinnamon and turmeric add depth and a gorgeous golden undertone without any of the sharp bite that black pepper typically contributes to spiced sweets. For anyone navigating a sensitivity to piperine or simply avoiding that particular spice, this recipe is naturally and completely free of it — no substitutions needed, no workarounds. The toasted coconut and carob rolling mixture gives each truffle a slightly smoky, nutty finish that makes them look as polished as they taste. Everything comes together in a food processor, so the hands-on effort is minimal and the payoff is a whole tray of elegant little bites. A short chill in the fridge firms them up perfectly, and they keep well for snacking, gifting, or setting out at a gathering where you want something that looks like it took far more effort than it did.
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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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