Hazelnut Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of bright, fruity flavor — chewy Medjool dates and dried blueberries blended with fresh lemon zest and juice create a naturally sweet, jammy center that tastes far more indulgent than the ingredient list suggests. A touch of Ceylon cinnamon and ground ginger adds just enough warmth to keep things interesting, while a roll in shredded coconut gives every truffle a satisfying, slightly chewy exterior. The whole thing comes together in a food processor, which means minimal effort and almost no cleanup. Tree-nut-free treats can be surprisingly hard to find at specialty shops, where hazelnut pralines and mixed-nut confections dominate the shelves — this recipe sidesteps all of that with a lineup built entirely around fruit, coconut, and spice. After a quick chill in the fridge, they firm up beautifully and hold their shape, making them easy to pack into a lunchbox, serve at a party, or stash in the freezer for whenever a sweet 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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