Lactose Free Strawberry Rhubarb Date Truffles
These little no-bake bites are proof that a truly indulgent truffle doesn't need a drop of dairy to deliver. Medjool dates form the fudgy, caramel-like base, while freeze-dried strawberries bring a bright, jammy punch and gently cooked rhubarb adds a subtle tartness that keeps every bite interesting. Ceylon cinnamon and ground ginger round out the flavor with just enough warmth to make these feel sophisticated rather than simple. Coconut oil binds everything together and gives the centers a silky, melt-in-your-mouth texture that rivals any chocolate shop confection. Rolling them in toasted shredded coconut adds a golden, nutty crunch on the outside that contrasts beautifully with the soft interior. The whole process comes together in a food processor, so there's no baking, no tempering chocolate, and no fussy technique to worry about. Pop them in the fridge to firm up and you've got an elegant, plant-based treat that's just as welcome on a dessert platter as it is grabbed straight from the container on a weeknight.
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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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