Vegan Blueberry Lemon Date Truffles
These little bites pack a serious punch of flavor — chewy Medjool dates and dried blueberries blended with bright lemon zest, fresh lemon juice, and warm hints of Ceylon cinnamon and ginger. Everything comes together in a food processor, so there's no baking, no tempering chocolate, and no complicated technique standing between you and a tray of gorgeous truffles. The coconut flour and melted coconut oil help bind the mixture into a smooth, rollable paste that firms up beautifully in the fridge. Rolling each ball in shredded coconut gives them a snowy, elegant finish that looks far more impressive than the effort involved. Every single ingredient here is whole-food and plant-based, so there's no need to scan labels for hidden dairy or honey — it's all clean from the start. They're sweet enough to satisfy a real dessert craving but grounded by fruit and spice rather than refined sugar. Make a batch on Sunday and you'll have a genuinely satisfying treat ready to grab all week long.
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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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