Paraben 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 smooth, fudgy paste that rolls beautifully into truffles and coats perfectly in shredded coconut. Parabens are synthetic preservatives that sneak into far more products than most people realize, including some packaged snacks and flavored confections, so making your own treats from whole, recognizable ingredients is one of the easiest ways to sidestep them entirely. Every ingredient here — from the coconut flour to the sea salt — is straightforward and clean, with nothing processed or artificially preserved in the mix. The result is a truffle that tastes indulgent but is genuinely made from real food. A quick chill in the fridge sets them up firm and ready to eat, making them ideal for prepping ahead and keeping 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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