MSG Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of flavor — 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 into perfect little spheres. A coat of shredded coconut gives each truffle a satisfying texture and a subtly tropical finish that makes them feel genuinely indulgent. For anyone navigating monosodium glutamate sensitivities, packaged sweets and store-bought energy balls can be a minefield of hidden additives and flavor enhancers. Every ingredient here is whole and straightforward — dates, dried fruit, coconut, citrus, and spice — so there's nothing lurking in the label. That kind of clean simplicity is genuinely hard to find in a treat this satisfying. A short chill in the refrigerator is all it takes to firm them up into snackable, shareable bites you can feel good about.
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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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