Barley 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 come together in a way that tastes far more indulgent than the ingredient list suggests. The coconut oil and warm spices — Ceylon cinnamon and ground ginger — give each truffle a silky, almost ganache-like texture once they've chilled and set. Everything gets blended in a food processor, so the technique is straightforward even if the results feel a little fancy. Rolling them in toasted shredded coconut adds a satisfying crunch and a nutty aroma that makes them genuinely hard to stop eating. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your snack. They're perfect for keeping in the fridge and grabbing whenever a sweet craving hits, and they hold up beautifully for days.
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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
- 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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