Citric Acid Free Blueberry Lemon Date Truffles
These little no-bake truffles are proof that a handful of whole-food ingredients can produce something that feels genuinely indulgent. Medjool dates and dried blueberries do the heavy lifting here — naturally sweet, deeply fruity, and rich enough that you'd never guess there's no chocolate or refined sugar involved. Fresh lemon zest and a splash of lemon juice bring brightness without leaning on citric acid additives, which are the hidden culprit in so many packaged sweets and store-bought energy balls. A pinch of Ceylon cinnamon and ground ginger round everything out with a gentle warmth that makes each bite feel a little more special. The food processor does most of the work, and a quick roll in shredded coconut gives them a satisfying texture on the outside that contrasts beautifully with the chewy, jammy center. After just 30 minutes in the fridge they're firm, set, and ready to eat — or stash in an airtight container for whenever a snack craving hits.
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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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