Nutmeg 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 bright hit of fresh ginger that makes every bite feel alive. The warm spice notes come from Ceylon cinnamon and turmeric, which give depth and a gorgeous golden hue without any of the warming spices that can be harder to avoid in conventional confections. A touch of melted coconut oil binds everything together into a smooth, rollable dough that comes together in the food processor in under two minutes. Rolling the finished balls in a mix of toasted shredded coconut and carob powder adds a satisfying outer layer — slightly smoky, slightly sweet, and beautifully fragrant. Chilling them for half an hour firms everything up into a truffle that holds its shape and delivers a clean, clean snap when you bite in. They're elegant enough to serve at a dinner party and simple enough to make on a weeknight when you just need something sweet that won't derail you.
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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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