Beef Free Blueberry Lemon Date Truffles
These little no-bake bites are proof that a truly satisfying treat doesn't need much more than a handful of pantry staples and a food processor. Medjool dates and dried blueberries form a naturally sweet, fudgy base, while fresh lemon zest and juice cut right through the richness with a bright, citrusy lift. A pinch of Ceylon cinnamon and ground ginger add just enough warmth to make each bite feel a little more complex than you'd expect from something this simple. The whole mixture gets rolled in shredded coconut for a light, chewy coating that makes them look as good as they taste. Everything here is completely plant-based — no animal products of any kind — so they're a genuinely easy option when you need a crowd-pleasing snack or dessert that works for a wide range of eaters. A short chill in the fridge is all it takes to firm them up into perfectly scoopable, snackable truffles you'll want to keep stashed in the back of the fridge all week.
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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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