Pescatarian Blueberry Lemon Date Truffles
These little no-bake bites are proof that a truly satisfying treat doesn't need chocolate, refined sugar, or a hot oven. Medjool dates and dried blueberries form the naturally sweet, jammy base, while fresh lemon zest and juice cut right through with a bright, citrusy lift that keeps every bite from feeling heavy. A pinch of Ceylon cinnamon and ground ginger add just enough warmth to make the flavor feel layered and intentional rather than one-note. The whole thing comes together in a food processor in under two minutes, then gets rolled in shredded coconut for a slightly chewy, snowy finish that looks genuinely impressive. Chilling them for thirty minutes firms everything up perfectly, so you end up with a truffle that holds its shape and has a satisfying, fudgy texture when you bite in. They're naturally plant-based and free from any meat or seafood concerns, making them an easy crowd-pleaser for mixed groups — no label-reading required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!