Dairy Free Strawberry Rhubarb Date Truffles
These little bites pack a serious punch of fruity, warming flavor — tangy rhubarb cooked down with maple syrup, bright freeze-dried strawberries, and Medjool dates blended into a naturally sweet, fudgy dough. Ceylon cinnamon and ground ginger add just enough spice to make each bite feel a little fancy without any extra effort. The whole thing comes together in a food processor, so there's no baking, no tempering chocolate, and no dairy anywhere in sight — not even hidden in a coating or glaze. Instead, toasted shredded coconut gives the outside a golden, nutty crunch that makes these look genuinely impressive on a dessert plate. Coconut oil binds everything together and keeps the texture smooth and truffle-like once they've chilled in the fridge. They're the kind of treat you can make ahead and pull out whenever you need something that feels indulgent but is built entirely from whole, plant-based ingredients. Whether you're serving them at a gathering or just keeping a stash in the fridge for yourself, they disappear fast.
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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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