Low Sodium Strawberry Rhubarb Date Truffles

Total time1 hr 5 min

Prep time25 min

Cook time10 min

Low Sodium Strawberry Rhubarb Date Truffles

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Ingredients

16 servings

For the rhubarb

1 cup rhubarb, cut into ½-inch pieces (about 2 medium stalks)
Rhubarb Essential Everyday Rhubarb, Cut 16 oz Our Family Fresh Frozen Sliced Rhubarb Fresh Rhubarb Dole Rhubarb
See all
1 tbsp maple syrup
1 tbsp water

For the truffles

2 cups medjool dates, pitted (about 16 dates)
½ cup freeze-dried strawberries
2 tbsp coconut oil, melted
½ tsp ceylon cinnamon
¼ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For rolling

¾ cup unsweetened shredded coconut, toasted

Instructions

1
Combine the rhubarb, maple syrup, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is completely soft and most of the liquid has been absorbed, about 8–10 minutes. Spread onto a plate and let cool to room temperature, about 15 minutes.
2
Spread the shredded coconut in a dry skillet over medium-low heat and toast, stirring frequently, until lightly golden and fragrant, about 3–4 minutes. Watch closely, as it can brown quickly. Transfer to a shallow bowl and set aside.

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