Rice Free Blueberry Lemon Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, simple 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 every bite feel a little more complex than you'd expect from a truffle this easy to make. Coconut flour binds everything together and keeps the texture dense and fudgy, and a roll through shredded coconut gives the outside a satisfying, slightly chewy finish. Grain-free snacks and sweets can sometimes feel like a compromise, but there's nothing missing here — these are genuinely craveable. After a quick chill in the fridge, they firm up beautifully and hold their shape, making them ideal for meal prepping a week's worth of treats in one go.
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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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