Walnut Free Pear, Ginger & Date Truffles
These little no-bake bites pack an impressive amount of flavor into a single inch — sticky Medjool dates and chewy dried pear form the base, while fresh ginger, Ceylon cinnamon, and turmeric give every truffle a warm, subtly spiced kick that feels almost luxurious. A touch of coconut oil and a pinch of sea salt pull the whole mixture together into a smooth, rollable dough that comes together in the food processor in under two minutes. The coating is where things get really good: toasted shredded coconut and carob powder create a slightly crunchy, earthy shell that makes each truffle look like it came from a fancy confectionery. For anyone navigating tree nut allergies or sensitivities, these are a genuinely satisfying answer to the truffle craving — no nut flours, no nut butters, nothing hidden to second-guess. The ingredient list is short, whole-food, and completely transparent, which makes them a great option to bring to gatherings where dietary needs vary. A 30-minute chill in the fridge is all it takes before they're firm, set, and ready to devour straight from the tray.
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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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