Brazil Nut Free Pear, Ginger & Date Truffles
These little no-bake bites pack an incredible amount of warmth and complexity into a single mouthful. Medjool dates and dried pear create a naturally sweet, caramel-like base, while fresh ginger, Ceylon cinnamon, and turmeric layer in a gentle heat and earthiness that keeps things interesting. A touch of coconut oil helps everything bind together into a smooth, rollable dough that comes together in under two minutes in the food processor. The finishing coat of toasted shredded coconut and carob powder adds a satisfying crunch and a subtle chocolatey note without any actual chocolate in sight. Every ingredient here is straightforward and easy to verify, which makes these a genuinely stress-free treat for anyone navigating tree nut concerns — no label-scanning required. They firm up beautifully in the fridge and are just as good served slightly cool, making them ideal for prepping ahead and keeping on hand for snacking or entertaining.
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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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