AIP Friendly Apple Cinnamon Date Truffles
These little no-bake bites are proof that treating yourself well doesn't have to mean complicated cooking or a long list of questionable ingredients. Medjool dates and unsweetened dried apple rings come together in the food processor to create a naturally sweet, chewy dough that needs zero added sugar — the fruit does all the heavy lifting. Ground Ceylon cinnamon and ginger give every bite a warm, spiced depth that feels genuinely indulgent, while a pinch of sea salt and a touch of melted coconut oil round everything out beautifully. Each truffle gets rolled in unsweetened shredded coconut for a satisfying texture contrast and a snowy finish that makes them look as good as they taste. The whole process is straightforward: blend, roll, chill, done — no baking, no specialty equipment beyond a food processor. This recipe makes 16 truffles, so you'll have plenty to stash in the fridge for the week ahead, which is a genuine lifesaver when you need a grab-and-go option that actually aligns with a strict elimination approach. They firm up beautifully after 30 minutes in the refrigerator and keep well, making batch prep feel totally worth it.
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
- 1 cup dried apple rings, unsweetened
- 1 ½ cups medjool dates, pitted
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
For rolling
- ½ cup unsweetened shredded coconut, for rolling
Instructions
- 1
If the dried apple rings are very stiff, soak them in warm water for 5 minutes, then drain and pat dry. If the Medjool dates feel firm, soak them alongside the apple for the same 5 minutes and drain well.
- 2
Add the dried apple rings, pitted dates, melted coconut oil, Ceylon cinnamon, ground ginger, and sea salt to a food processor. Process for 60–90 seconds, scraping down the sides once halfway through, until the mixture forms a cohesive, sticky dough that holds together when pressed between your fingers.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!