Homemade Strawberry Twists

These three ingredient strawberry twists are easy to make with a little dehydrator time and they are tasty! No red dye, no ingredients we can’t pronounce, just three ingredients blended to perfection. Yes these strawberry twists have beet juice in them to give them a brighter red color, but the sweetness of the dates combined with freeze-dried strawberries over powers the earthiness of the beets.

Start by pitting the dates. Slice the date from end to end, separate and pull out the seeds. If any of the insides have black power, bugs, or dark specks, discard them. You can chop the dates to help your blender or leave them as is.

Next, blend pitted dates, beet juice, and freeze-dried strawberries with 3/4 cups of warm water. You are looking for a thick paste consistency so if you need to add more water do so a little bit at a time until desired consistency.  

Once you have a thick paste, ready a Ziploc bag (or piping bag if you have one) by cutting the tip and inserting a star-shaped frosting tip. Pipe paste on to dehydrator trays in long rows. Endure they don’t touch but you can squeeze them pretty close together.

Dehydrate strawberry twists at 145° for an hour and then reduce temperature to 115° for about 24 hours or until they are the consistency of store-bought twizzlers. They should be firm and leathery, not mushy or soft.

Option to keep them in long strips or cut them into bites.

Strawberry Twists Storage:

Short-term (1-2 weeks): Store in an airtight container/Ziploc bag in cool, dark place. 

Medium-term (2-4 weeks): Layer on parchment paper and store in an airtight container/Ziploc bag in the fridge.

Long-term (2-3+ months): Wrap in parchment paper and place in freezer bag. Remove as much air as possible.