Artificial Flavors Free Blueberry Lemon Date Truffles
These little truffles are proof that something genuinely indulgent can come together with nothing but whole, recognizable ingredients. Medjool dates and dried blueberries do all the heavy lifting here — they bring natural sweetness and a deep, jammy flavor that no synthetic additive could improve on. Fresh lemon zest and juice cut right through the richness, while Ceylon cinnamon and a touch of ginger add warmth without overwhelming the fruit. The whole thing gets rolled in shredded coconut for a satisfying finish that looks as good as it tastes. If you've ever flipped over a store-bought truffle or energy ball and felt uneasy about the ingredient list, this recipe is a breath of fresh air — every single item is exactly what it sounds like. A quick spin in the food processor and a short chill in the fridge is all it takes to go from pantry staples to a treat you'll actually feel good about eating.
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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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