Soy Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of flavor — sweet Medjool dates and dried blueberries blended with bright lemon zest, fresh lemon juice, and warm hints of Ceylon cinnamon and ginger. The food processor does all the heavy lifting, bringing everything together into a thick, fudgy paste that rolls into perfect little spheres. A coat of shredded coconut gives each truffle a satisfying texture and a gorgeous snowy finish that looks way more impressive than the effort involved. Because every ingredient here is whole-food and plant-based, there's no need to squint at labels hunting for hidden soy derivatives — these are naturally free of it from start to finish. A short chill in the fridge is all it takes to firm them up into a treat that's genuinely snackable, gift-worthy, or dessert-table ready. Keep a batch in the refrigerator and you'll find yourself reaching for one every time a sweet craving hits.
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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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