Hazelnut Free Pear, Ginger & Date Truffles
These no-bake truffles are the kind of treat that feels indulgent but is built entirely from whole, recognizable ingredients — sticky Medjool dates, chewy dried pear, and a warming hit of fresh ginger that makes every bite feel alive. Ceylon cinnamon and turmeric add a subtle golden depth that sets these apart from your average energy ball. 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 batch of something genuinely special. Rolling them in a mix of toasted coconut and carob powder gives each truffle a slightly smoky, nutty finish without a single nut in sight — a real win for anyone navigating tree-nut concerns at parties or in lunchboxes. Many store-bought truffles and confections are processed on shared lines with hazelnuts or other tree nuts, making homemade the smartest and most satisfying route. A quick chill in the fridge sets them perfectly, and they keep well so you can make a batch ahead for the week.
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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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