Pecan Free Pear, Ginger & Date Truffles
These little no-bake bites pack an incredible amount of warmth and complexity into a single mouthful. Medjool dates and chewy dried pear form a naturally sweet, caramel-like base, while fresh ginger, Ceylon cinnamon, and turmeric layer in a gentle heat and earthy depth that feels almost luxurious. A touch of coconut oil helps everything bind into a smooth, rollable dough that comes together in the food processor in under two minutes. The coating of toasted shredded coconut and carob powder adds a satisfying crunch and a subtle chocolatey finish without any of the bitterness of cocoa. For anyone navigating tree nut allergies or sensitivities, these truffles are a genuine find — the entire ingredient list is clean and straightforward, with no hidden nut-based fillers or coatings to second-guess. They firm up beautifully in the fridge, making them a great make-ahead treat for parties, gifting, or just keeping on hand when a sweet craving hits.
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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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