Gluten 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 every bite feel intentional rather than one-note. The whole thing comes together in a food processor, so there's no baking, no flour, and no gluten-containing ingredients anywhere in the process — just whole, recognizable foods doing all the heavy lifting. Rolling them in toasted shredded coconut gives the outside a satisfying golden crunch that contrasts beautifully with the soft, chewy center. They're the kind of treat that feels indulgent but is actually built on fruit, spice, and coconut oil — nothing you'd feel weird about eating three of. A quick chill in the fridge sets them up perfectly, and they hold their shape well for parties, lunchboxes, or late-night snacking straight from the container.

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