Almond Free Strawberry Rhubarb Date Truffles
These little no-bake bites pack a genuinely surprising depth of flavor — tart cooked rhubarb, jammy Medjool dates, and bright freeze-dried strawberries all swirled together into something that tastes far more indulgent than the ingredient list suggests. The rhubarb gets a quick simmer with maple syrup until it's silky and sweet-tart, which gives the truffle filling a complexity you just don't get from dates alone. Ceylon cinnamon and ground ginger add a gentle warmth that ties everything together without overpowering the fruit. Rolling each ball in toasted shredded coconut gives you a satisfying, lightly crunchy shell that makes these feel like something from a fancy confectionery counter. For anyone navigating tree nut allergies, these are a genuinely safe treat — every ingredient is straightforward, with no almond flour, almond extract, or nut-based coatings anywhere in the recipe. A quick chill in the fridge sets them up perfectly, and they hold their shape beautifully whether you're packing them for a lunchbox or setting them out on a dessert platter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the rhubarb
- 1 cup rhubarb, cut into ½-inch pieces (about 2 medium stalks)
- 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!