Cashew Free Pear, Ginger & Date Truffles
These little no-bake bites pack a serious flavor punch — chewy Medjool dates and dried pear blended with fresh ginger, warm Ceylon cinnamon, and a hint of turmeric create something that tastes far more indulgent than the ingredient list suggests. The coconut oil binds everything into a smooth, fudgy center that firms up beautifully in the fridge, giving you that satisfying truffle texture without any baking required. Rolling them in a mix of toasted shredded coconut and carob powder adds a lightly crisp, aromatic finish that makes each bite feel genuinely special. For anyone navigating tree nut allergies or sensitivities, these are a breath of fresh air — every ingredient is straightforward, and there's no need to scrutinize labels for hidden nut-based fillers or coatings. The food processor does most of the heavy lifting, so the process is quick and low-fuss from start to finish. They're elegant enough to serve at a dinner party on a little platter, but honestly just as good eaten straight from the fridge on a Tuesday afternoon.
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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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