Shellfish 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 pinch of Ceylon cinnamon and ground ginger add just enough warmth to make every bite feel a little more complex than you'd expect from something this simple. The mixture gets rolled in shredded coconut for a satisfying texture contrast — soft and fudgy inside, lightly chewy on the outside. Since every ingredient here is straightforwardly fruit, coconut, and spice, there's zero guesswork about what's actually in them, which makes them a genuinely stress-free treat to share. A quick chill in the fridge is all they need to firm up into perfectly scoopable, snackable bites you'll want to keep stocked at all times.
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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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