Walnut Free Strawberry Rhubarb Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need chocolate, cream, or a single nut in sight. Medjool dates form a naturally caramel-like base, while freeze-dried strawberries bring a bright, jammy punch and cooked rhubarb adds a subtle tartness that keeps every bite interesting. Ceylon cinnamon and ground ginger round things out with a warm, almost exotic spice note that makes these taste far more complex than the ingredient list suggests. The toasted shredded coconut coating adds a satisfying chew and a faint nuttiness without any tree nut cross-contact concerns — a real win when you're navigating store-bought confections that so often sneak in walnut pieces or shared-facility warnings. The process is straightforward: a quick simmer, a food processor, and your hands are basically the only tools you need. After a short chill in the fridge, they firm up into perfectly rollable, snackable truffles that hold their shape beautifully on a dessert platter. Whether you're packing them for a road trip or setting them out at a dinner party, they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!