Peanut Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious flavor punch — bright lemon zest, sweet Medjool dates, dried blueberries, and warm hints of Ceylon cinnamon and ginger all rolled into one chewy, coconut-dusted truffle. The whole thing comes together in a food processor, so there's no baking, no fuss, and no mystery ingredients hiding in the mix. For anyone navigating store-bought snacks with "may contain" warnings plastered across the label, making these at home means you know exactly what went into every single ball. The base is entirely fruit, coconut flour, and coconut oil — naturally free from peanuts and tree nut butters — so you get a rich, satisfying texture without any of the usual worry. A quick roll in shredded coconut gives them a gorgeous snowy finish and a subtle chew that makes them feel genuinely indulgent. Pop them in the fridge for thirty minutes and they firm up into perfect little truffles that are easy to grab, pack, or share at a party without having to explain a thing.
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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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