Black Pepper Free Blueberry Lemon Date Truffles
These little no-bake truffles are proof that something genuinely indulgent can come together with nothing but whole, simple ingredients 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 touch of Ceylon cinnamon and ground ginger round out the flavor without any heat or sharpness — making these a perfect fit for anyone who needs to keep their food free from peppery spice. The whole mixture gets rolled into smooth balls and coated in shredded coconut for a satisfying bite that looks far more impressive than the effort involved. Chilling them for just thirty minutes transforms the paste into firm, truffle-shop-worthy bites you can pop straight from the fridge. They're great for meal prepping a week's worth of snacks, gifting in a little box, or just keeping on hand when a sweet craving hits and you want something that actually has real ingredients in it.
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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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