Pecan Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of bright, citrusy flavor wrapped in a chewy, naturally sweet center. Medjool dates and dried blueberries do all the heavy lifting here, blending into a thick, fudgy paste that holds together beautifully without any binders or refined sugar. A hit of fresh lemon zest and juice cuts through the richness, while Ceylon cinnamon and ground ginger add just enough warmth to make each bite feel a little more special. Rolling them in shredded coconut gives a satisfying texture contrast and a snowy finish that looks almost too pretty to eat. Tree nut allergies can make truffle recipes genuinely tricky since so many rely on cashew cream or almond flour as a base — this one sidesteps all of that with coconut flour and coconut oil instead, so the ingredient list stays completely clean. A quick spin in the food processor and thirty minutes in the fridge is all it takes to go from pantry staples to an impressive little treat you can share without a second thought.
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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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