High Fructose Corn Syrup Free Strawberry Rhubarb Date Truffles
These little no-bake bites pack a serious punch of natural sweetness without a drop of high fructose corn syrup anywhere in sight. Medjool dates do all the heavy lifting as the base sweetener, blending with freeze-dried strawberries and gently cooked rhubarb to create a fruity, jammy dough that tastes far more indulgent than it has any right to. A touch of maple syrup coaxes the rhubarb into a soft, tangy compote that weaves through every bite and keeps things bright and a little tart. Ceylon cinnamon and ground ginger add warmth and depth, while melted coconut oil helps everything bind into a smooth, rollable dough. The toasted shredded coconut coating gives each truffle a satisfying chew and a subtle nuttiness that rounds out the whole flavor profile. Store-bought truffles and chocolate confections are notorious for sneaking in corn syrup, so making these at home means you know exactly what went into every single one. Pop them in the fridge for half an hour and you have a genuinely elegant treat that's ready to impress.
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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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