Seed Oil Free Blueberry Lemon Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need anything processed or refined to taste incredible. Medjool dates and dried blueberries form a naturally sweet, jammy base, while fresh lemon zest and juice cut right through with a bright, citrusy punch that keeps every bite feeling light. A touch of Ceylon cinnamon and ginger adds warmth without overpowering, and the shredded coconut coating gives each truffle a satisfying, slightly chewy finish. The whole thing comes together in a food processor, so there's almost no effort involved — just blend, roll, and chill. Coconut oil is the only fat here, which means you're completely clear of the industrial seed oils that sneak into so many packaged snacks and store-bought energy balls. They firm up beautifully in the fridge and hold their shape well, making them easy to prep ahead and grab throughout the week. Whether you're serving them at a gathering or just keeping a stash in the fridge for yourself, these truffles genuinely feel like a little luxury.
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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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