Peanut Free Pear, Ginger & Date Truffles
These no-bake truffles are the kind of treat that feels indulgent but is built entirely from whole, simple ingredients — Medjool dates and dried pear blended into a sticky, fragrant base that practically rolls itself. Fresh ginger brings a lively heat, while Ceylon cinnamon and turmeric add warmth and a subtle earthiness that makes every bite feel a little more interesting than your average energy ball. Coconut oil binds everything together, and a pinch of sea salt makes all those sweet, spiced flavors pop. The rolling coating — toasted shredded coconut and carob powder — adds a slightly smoky, nutty finish without a single nut in sight, which is exactly what you want when you're navigating store-bought sweets that so often carry cross-contamination warnings. The food processor does the heavy lifting, and a quick chill in the fridge is all it takes to get them perfectly firm and snackable. They're elegant enough to serve at a dinner party and easy enough to batch-make on a Sunday afternoon for the week ahead.
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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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