Dairy Free Blueberry Lemon Date Truffles
These little bites pack a serious punch of bright, fruity flavor — sweet Medjool dates and dried blueberries blended with fresh lemon zest and juice create a filling that tastes almost indulgent, even though every ingredient is completely plant-based. The coconut oil and coconut flour give the mixture just enough body to roll into smooth, satisfying truffles that hold their shape beautifully after a quick chill. A dusting of shredded coconut on the outside adds a subtle chew and makes them look like something you'd find at a fancy chocolate shop. The warm spice notes from Ceylon cinnamon and ginger round everything out without overpowering the citrus, so each bite feels layered and interesting. Store-bought truffle-style treats are notorious for sneaking in butter, cream, or milk solids, but this recipe relies entirely on whole-food, plant-based ingredients — no substitutions needed. The food processor does most of the heavy lifting, and the hardest part is honestly waiting the 30 minutes for them to firm up in the fridge. Make a batch ahead of time and keep them chilled for an easy, grab-and-go treat 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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