Seed Oil Free Strawberry Rhubarb Date Truffles
Tart rhubarb, jammy Medjool dates, and bright freeze-dried strawberries come together in a no-bake truffle that tastes genuinely indulgent — yet every single ingredient is exactly what it says it is. Coconut oil is the only fat in the mix, keeping things completely free of refined vegetable and seed oils without any compromise on that rich, fudgy texture. The rhubarb gets a quick simmer with maple syrup until it's meltingly soft, and that concentrated tartness cuts right through the natural sweetness of the dates in the best possible way. Ceylon cinnamon and ground ginger add a gentle warmth that makes these feel almost sophisticated for something you rolled between your palms. A coat of toasted shredded coconut gives each truffle a satisfying crunch and a nutty, golden aroma that makes them hard to stop eating. After a short chill in the fridge they firm up beautifully, making them perfect for prepping ahead and keeping on hand for whenever a sweet 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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