Macadamia Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious flavor punch — sweet Medjool dates and dried blueberries blended with bright lemon zest, fresh lemon juice, and warm hints of Ceylon cinnamon and ginger. The food processor does all the heavy lifting, bringing everything together into a thick, fudgy paste that rolls beautifully into smooth, snackable spheres. A coat of shredded coconut gives each truffle a satisfying texture on the outside while the inside stays dense and chewy. Store-bought energy balls and truffles can be a minefield of unexpected nuts, but this recipe keeps things clean and straightforward — every ingredient is right there on the list, no surprises. They come together with minimal effort and just need a quick chill in the fridge before they're ready to eat. Whether you're meal-prepping snacks for the week or putting something out for guests, these truffles look impressive and taste even better straight from the fridge.
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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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