Paleo Blueberry Lemon Date Truffles
These little bites hit every note you want in a no-bake treat — fruity, bright, and just sweet enough without a grain of refined sugar in sight. Medjool dates and dried blueberries do all the heavy lifting here, blending into a dense, fudgy paste that holds together beautifully once chilled. Fresh lemon zest and juice cut through the richness with a citrusy pop, while Ceylon cinnamon and ground ginger add a subtle warmth that makes each bite feel a little more complex than you'd expect. Coconut flour keeps the texture just right, and rolling the finished truffles in shredded coconut gives them a satisfying, slightly chewy exterior. The whole process happens in a food processor, so cleanup is minimal and the results look genuinely impressive on a plate. They firm up in the fridge in about 30 minutes, making them a great make-ahead option for snacking, gifting, or satisfying a dessert craving without any compromise.
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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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