MSG Free Strawberry Rhubarb Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need anything artificial to taste incredible. Medjool dates bring a deep, caramel-like sweetness, while freeze-dried strawberries add a bright, jammy punch that pairs beautifully with the gently cooked rhubarb. A touch of Ceylon cinnamon and ground ginger round everything out with warmth, and the toasted coconut coating gives each truffle a satisfying, slightly crunchy finish. Every single ingredient is whole and recognizable — no flavor enhancers, no additives, nothing that requires a second glance at a label. That matters a lot when you're navigating a sensitivity to added glutamates, since even "natural flavors" in packaged sweets can be a hidden source of concern. Here, the food processor does the heavy lifting, pulling everything into a cohesive, fudgy dough that rolls beautifully and sets up firm in the fridge. They're elegant enough to serve at a dinner party and easy enough to make on a weeknight whim.
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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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