Anti Inflammatory Blueberry Lemon Date Truffles
These little bites pack a serious flavor punch — bright lemon zest, sweet dried blueberries, and warm spices all rolled into one satisfying truffle. Medjool dates do the heavy lifting here, binding everything together naturally while delivering a rich, caramel-like sweetness that makes these feel genuinely indulgent. Ceylon cinnamon and fresh ginger are both well-regarded for their supportive properties, and they show up here in a way that actually tastes great rather than medicinal. Coconut oil and coconut flour keep the texture smooth and cohesive, while the shredded coconut coating adds a subtle chew and a little extra richness. The whole thing comes together in a food processor with no baking required — just chill, roll, and you're done. They're the kind of treat you can feel good about reaching for after dinner or tossing in a bag for a midday snack without second-guessing the ingredient list.
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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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