Pistachio 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. Ceylon cinnamon and turmeric add warmth and a subtle earthiness, while a pinch of sea salt pulls everything into focus. The food processor does the heavy lifting, binding the fruit and spices into a dense, fudgy mass that rolls beautifully into little spheres. A coating of toasted coconut and carob powder gives each truffle a slightly crisp, chocolatey exterior that contrasts perfectly with the soft center. For anyone navigating tree nut allergies or sensitivities, these are a genuinely satisfying confection — no nuts anywhere in the ingredient list, and no need to second-guess a store-bought box of truffles that might share a facility. They firm up in the fridge and hold their shape well, making them ideal for prepping ahead and pulling out when guests arrive or 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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