Emulsifier Free Blueberry Lemon Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, recognizable ingredients. Medjool dates and dried blueberries form the chewy, naturally sweet base, while fresh lemon zest and juice cut right through with a bright citrusy lift that keeps every bite from feeling heavy. A touch of Ceylon cinnamon and ground ginger add warmth without overpowering the fruit, and a roll in shredded coconut gives the outside a satisfying, slightly toasty finish. For anyone navigating emulsifier-free eating, store-bought truffles and chocolate confections are almost always off the table — lecithin and similar additives show up constantly in that aisle. Here, the food processor does all the binding work, using coconut flour and melted coconut oil to hold everything together naturally, no additives required. The whole process is straightforward: blend, roll, chill, done. Keep a batch in the fridge and you have a genuinely satisfying treat ready whenever the 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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