AIP Friendly Blueberry Lemon Date Truffles
These little no-bake bites are proof that treating yourself doesn't have to mean compromising your protocol. Medjool dates and unsweetened dried blueberries form the naturally sweet, jammy base, while fresh lemon zest and juice cut right through with a bright, citrusy lift that makes each bite feel genuinely indulgent. Ceylon cinnamon and ground ginger add a warm, subtle spice that rounds everything out beautifully. Every single ingredient here — from the coconut flour to the melted coconut oil — fits cleanly within autoimmune-friendly guidelines, so there's no need to audit a label or swap anything out. Rolling the finished balls in shredded coconut gives them a satisfying texture and a gorgeous snowy coating straight out of the fridge. The batch makes 16 truffles, which means you'll have plenty to stash for the week or share without anyone guessing these were made with any restrictions in mind at all.
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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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