Oral Allergy Syndrome Friendly Blueberry Lemon Date Truffles
These little no-bake truffles are the kind of treat that feels indulgent but is built entirely from whole, minimally processed ingredients — exactly what you want when fresh fruits and raw foods can be unpredictable for your system. Dried blueberries and Medjool dates sidestep the raw-fruit triggers that often cause tingling or discomfort, while still delivering that deep, jammy berry flavor you crave. The lemon zest and juice bring brightness without the raw-produce concerns, and the warm notes of Ceylon cinnamon and ginger make every bite feel like something you'd find at a fancy chocolate shop. Everything comes together in a food processor, so there's no baking, no complicated technique, and no long ingredient list to stress over. Rolling them in shredded coconut gives a satisfying texture contrast and a subtle sweetness that makes them feel genuinely finished and special. After a quick chill in the fridge, they firm up into perfectly scoopable, snackable bites you can keep on hand 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
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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