Chestnut Free Pear, Ginger & Date Truffles
These no-bake truffles bring together Medjool dates, dried pear, and a bold hit of fresh ginger into a naturally sweet, chewy bite that tastes far more indulgent than the ingredient list suggests. Ceylon cinnamon and ground turmeric add a warm, golden depth that makes each truffle feel almost exotic, while a pinch of sea salt keeps everything balanced and bright. The whole thing comes together in a food processor, so there's no baking, no tempering chocolate, and no complicated technique standing between you and a tray of gorgeous little treats. Rolling them in toasted coconut and carob powder gives each one a slightly crispy, aromatic shell that makes the first bite genuinely satisfying. For anyone navigating tree nut restrictions, truffle recipes can feel like a minefield — so many rely on almond flour, cashew cream, or hazelnut paste as the base. Here, sticky dates and dried pear do all the heavy lifting, binding everything naturally without a single nut in sight. A quick chill in the fridge sets them perfectly, and they keep beautifully for snacking, gifting, or serving alongside coffee after dinner.
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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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