AIP Friendly Strawberry Rhubarb Date Truffles
These little bites prove that following an elimination-style protocol doesn't mean giving up on dessert. Medjool dates and freeze-dried strawberries form the sweet, fruity backbone, while a quick stovetop cook-down of fresh rhubarb adds a jammy tartness that makes each truffle genuinely complex. Ceylon cinnamon, ground ginger, and a pinch of sea salt round everything out, and the toasted coconut coating gives you that satisfying texture hit without a single grain or legume in sight. Every ingredient here is clean and protocol-friendly — no nightshades, no nuts, no seed oils, just whole foods doing the heavy lifting. The food processor does most of the work, so the process is surprisingly simple despite how impressive the finished truffles look on a plate. With 16 truffles per batch, you'll have plenty to stash in the fridge for the week ahead, which makes staying on track feel a lot less like deprivation and a lot more like a treat.
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Learn more →Ingredients
16 servings
For the rhubarb
- 1 cup rhubarb, cut into ½-inch pieces (about 2 medium stalks)
- 1 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1/8 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 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
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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