Sesame Free Pear, Ginger & Date Truffles
These no-bake truffles are the kind of treat that feels indulgent but is built entirely from whole, wholesome ingredients — sticky Medjool dates and chewy dried pear form the fudgy base, while fresh ginger, Ceylon cinnamon, and a touch of turmeric give every bite a warm, spiced depth that's genuinely surprising. A little melted coconut oil pulls everything together into a smooth, rollable dough that comes together in the food processor in under two minutes. For anyone navigating sesame allergies, these are a breath of fresh air — no tahini, no hidden sesame oil, no coating blends to second-guess, just clean ingredients you can read at a glance. The rolling mixture of toasted shredded coconut and carob powder adds a slightly smoky, chocolatey finish without any of the usual allergen concerns. Toasting the coconut in a dry skillet first is a small step that makes a big difference, coaxing out a nutty fragrance that elevates the whole truffle. After a quick chill in the fridge they firm up beautifully, making them easy to pack, share, or stash for whenever 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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