Capsaicin Free Pear, Ginger & Date Truffles
These no-bake truffles bring together the natural caramel sweetness of Medjool dates, chewy dried pear, and a bright kick of fresh ginger in a way that feels genuinely indulgent without a single ingredient that could trigger capsaicin sensitivity. So many spiced sweets and "energy ball" recipes sneak in chili, cayenne, or warming blends that are off-limits — here, the warmth comes entirely from Ceylon cinnamon and turmeric, which are both naturally free of that compound. The food processor does all the heavy lifting, binding everything into a sticky, fudgy mass that rolls into perfect little spheres with almost no effort. Toasted shredded coconut and carob powder make for a coating that's earthy, slightly chocolatey, and satisfying in a way that feels far more sophisticated than the ingredient list suggests. A short chill in the fridge firms them up beautifully, and they hold their shape well whether you serve them straight from the cold or let them come to room temperature. They're the kind of treat you can set out at a gathering without needing to explain a single thing — they just disappear.
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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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