Pork Free Blueberry Lemon Date Truffles
These little no-bake truffles are proof that something genuinely indulgent can come together with nothing but whole, plant-based ingredients and a food processor. Medjool dates and dried blueberries form a naturally sweet, jammy base, while fresh lemon zest and juice cut right through the richness with a bright, citrusy lift. A touch of Ceylon cinnamon and ground ginger add just enough warmth to make each bite feel a little more complex than you'd expect from something this simple. The whole mixture gets rolled in shredded coconut for a satisfying texture contrast that makes them feel like something you'd find at a fancy confectionery counter. Every single ingredient here is naturally free of pork and pork derivatives — no gelatin, no lard, no hidden animal fats to second-guess — so you can share them confidently at any gathering. A short chill in the fridge is all it takes to firm them up into perfectly scoopable, snackable bites that keep well and travel even better.
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!