Eggless Blueberry Lemon Date Truffles
These little bites pack a serious punch of flavor — sweet Medjool dates and dried blueberries blended with bright lemon zest, fresh lemon juice, and warm hints of Ceylon cinnamon and ginger. The food processor does all the heavy lifting, bringing everything together into a thick, fudgy paste that rolls into perfect little spheres. A coat of shredded coconut gives each truffle a satisfying texture and a subtly tropical finish that makes them feel genuinely indulgent. No baking, no eggs, no fuss — just whole-food ingredients that happen to come together beautifully. They're naturally bound by the sticky richness of dates and a touch of melted coconut oil, so nothing feels like a compromise. After a quick chill in the fridge, they firm up into snackable, shareable truffles that are just as at home on a dessert platter as they are tucked into a lunchbox.
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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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