Mustard Free Blueberry Lemon Date Truffles
These little no-bake truffles are proof that something genuinely indulgent can come together with nothing but whole-food ingredients and a food processor. Medjool dates and dried blueberries form a naturally sweet, jammy base, while fresh lemon zest and juice cut right through the richness with a bright, citrusy lift. A whisper of Ceylon cinnamon and ground ginger rounds everything out, giving each bite a warmth that feels almost sophisticated. Rolling them in shredded coconut adds a satisfying texture and a subtle tropical note that makes them look as good as they taste. Since every ingredient here is straightforward and plant-based, there's zero guesswork about hidden condiment-derived additives sneaking into your snack — what you see on the list is exactly what goes in. They firm up beautifully after a short chill in the fridge, making them easy to prep ahead for a party platter, a lunchbox treat, or an after-dinner bite you can feel genuinely 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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