High Fructose Corn Syrup 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 bring all the sweetness you need — no corn syrup, no refined sugar, no label-reading anxiety at the checkout line. The lemon zest and fresh lemon juice cut right through the richness of the coconut oil, while Ceylon cinnamon and a touch of ginger add a warm, almost spiced-truffle quality that makes them feel far more sophisticated than the effort involved. Everything gets blitzed in a food processor until it forms a thick, cohesive paste, then rolled into smooth balls and coated in shredded coconut for a satisfying finish. A quick chill in the fridge sets them up perfectly — firm on the outside, fudgy in the middle, and ready to pop straight from the parchment. They're the kind of treat you can keep stashed in the refrigerator all week without a second thought about what's actually in them.
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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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