Seeds Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of bright, citrusy flavor balanced by the deep caramel sweetness of Medjool dates and chewy dried blueberries. The lemon zest and fresh lemon juice cut right through the richness, while a hint of Ceylon cinnamon and ginger gives each truffle a warm, almost exotic finish. Coconut flour helps bind everything into a smooth, rollable paste, and the shredded coconut coating adds a satisfying chew and a bit of visual flair. For anyone navigating a seeds-free lifestyle, these are a genuinely satisfying treat — every single ingredient is naturally free of seeds, so there's no label-scanning or substitution stress involved. The food processor does most of the heavy lifting, and a quick chill in the fridge is all it takes to get them perfectly firm and snackable. They're elegant enough to serve at a gathering but easy enough to throw together on a weeknight when you need something sweet without a lot of fuss.
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!