Low Iodine Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of bright citrus, warm spice, and natural sweetness — all from a short list of whole-food ingredients. Medjool dates and dried blueberries do the heavy lifting here, blending into a thick, fudgy paste that holds together beautifully without any binders or additives you'd have to second-guess. A hit of fresh lemon zest and juice keeps everything tasting vibrant, while Ceylon cinnamon and ginger add just enough warmth to make these feel indulgent rather than virtuous. Managing iodine intake often means scrutinizing packaged sweets for iodized salt, dairy, or sea-derived ingredients — this recipe sidesteps all of that, using fine sea salt and coconut-based ingredients that fit comfortably within the guidelines. Rolling each truffle in shredded coconut gives them a satisfying texture and a finished look that's genuinely impressive for something that comes together in a food processor. Chill them for thirty minutes and you've got a firm, snackable treat that travels well and keeps in the fridge all week.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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