Low Sugar Blueberry Lemon Date Truffles
These little bites prove that skipping refined sugar doesn't mean skipping dessert. Medjool dates and unsweetened dried blueberries bring all the sweetness you need, while fresh lemon zest and juice cut through with a bright, citrusy lift that keeps every bite from feeling heavy. A pinch of Ceylon cinnamon and ground ginger add just enough warmth to make the flavor feel layered and intentional rather than one-note. The whole thing comes together in a food processor, so there's no baking, no thermometer, and no complicated technique — just pulse, roll, and chill. Coating each truffle in unsweetened shredded coconut gives them a satisfying texture and a clean, tropical finish. After 30 minutes in the fridge they firm up beautifully, making them easy to grab straight from the pan. They're the kind of treat you can keep stashed in the refrigerator all week without a second thought.
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Learn more →Ingredients
16 servings
- 16 medjool dates, pitted
- ½ cup dried blueberries, unsweetened
- ¼ cup coconut flour
- 2 tbsp coconut oil, melted
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
For rolling
- ½ cup unsweetened shredded coconut, for rolling
Instructions
- 1
If your dates feel firm or dry, soak them in warm water for 5 minutes, then drain and pat dry before using.
- 2
Add the pitted dates, dried blueberries, coconut flour, melted coconut oil, lemon zest, lemon juice, ground ginger, Ceylon cinnamon, and sea salt to a food processor. Process for 60–90 seconds, stopping to scrape down the sides once, until the mixture comes together into a thick, uniform paste that holds its shape when pressed between your fingers.
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