Peanut Free Strawberry Rhubarb Date Truffles
These little no-bake bites are proof that a truly indulgent truffle doesn't need chocolate, cream, or anything from a candy shop. Medjool dates form the naturally sweet, fudgy 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 simply sweet. The whole thing gets rolled in toasted shredded coconut for a golden, nutty-scented finish that looks gorgeous on a dessert plate. Every ingredient here is straightforward and easy to verify, so you can skip the label-reading stress that comes with store-bought truffles and confections. They firm up beautifully in the fridge and hold their shape well, making them a great make-ahead treat for parties, lunchboxes, or whenever a craving hits.
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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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