Cashew Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of bright, fruity flavor — Medjool dates and dried blueberries blended together create a naturally sweet, fudgy base that tastes far more indulgent than the ingredient list suggests. A hit of fresh lemon zest and juice cuts through the richness beautifully, while Ceylon cinnamon and ground ginger add just enough warmth to keep things interesting. The whole thing comes together in a food processor, then gets rolled in shredded coconut for a satisfying finish that looks almost too pretty to eat. For anyone navigating tree nut allergies or sensitivities, store-bought truffles and energy balls are notoriously risky territory — shared equipment and sneaky cashew-based fillings show up everywhere. This recipe sidesteps all of that by relying entirely on wholesome, straightforward ingredients with no nuts in sight. A short chill in the fridge is all it takes to firm them up into perfectly scoopable, snackable spheres. Make a batch on Sunday and you'll have a genuinely satisfying treat ready to grab all week long.
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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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