Capsaicin Free Blueberry Lemon Date Truffles
These little no-bake bites 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 add warmth and depth without any heat, making these a perfect treat for anyone who needs to keep capsaicin completely off the table. The shredded coconut coating gives each truffle a satisfying texture and a subtle tropical note that ties everything together beautifully. Once you've rolled and chilled them, they firm up into these gorgeous, jewel-toned bites that look far more impressive than the effort required. Keep a batch in the fridge and you've got a ready-made snack or dessert that feels special every single time you reach for one.
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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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