BHA & BHT Free Strawberry Rhubarb Date Truffles
Tart rhubarb, sweet strawberry, and caramel-rich Medjool dates come together in a no-bake treat that tastes far more indulgent than its ingredient list suggests. The rhubarb is gently simmered with maple syrup until silky and jammy, which gives these little bites a bright, fruity tang that balances the natural sweetness of the dates beautifully. Freeze-dried strawberries get pulverized right into the dough, so every truffle is packed with concentrated berry flavor from the inside out. A pinch of Ceylon cinnamon and ground ginger add just enough warmth to make these feel sophisticated, and a roll in toasted shredded coconut gives each one a satisfying, golden crunch on the outside. For anyone navigating preservative-free eating, these are a genuinely exciting find — every single ingredient is whole and recognizable, with no synthetic additives hiding anywhere in the mix. They firm up beautifully in the fridge and are easy to make ahead, which makes them perfect for keeping on hand when a sweet craving hits.
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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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