Gluten Free Blueberry Lemon Date Truffles
These little bites pack a serious punch of bright citrus, warm spice, and deep berry sweetness — all from a short list of whole-food ingredients you can feel good about. Medjool dates and dried blueberries do the heavy lifting here, creating a naturally sweet, fudgy base that needs zero refined sugar or binders. Coconut flour keeps everything together and adds a subtle richness, while lemon zest and fresh lemon juice cut through with a zippy freshness that makes each truffle taste almost fancy. A hint of Ceylon cinnamon and ginger rounds it all out with gentle warmth that lingers just long enough. Every ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just blend, roll, and refrigerate. The shredded coconut coating adds a satisfying chew and a little visual flair that makes these look like they came from a boutique chocolate shop. Keep a batch in the fridge and you've got a grab-and-go treat that genuinely delivers on flavor.
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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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