Wheat Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of bright citrus, warm spice, and deep berry sweetness into one perfectly rollable truffle. Medjool dates and dried blueberries do all the heavy lifting here — they blend into a thick, fudgy paste that holds together beautifully without any flour-based binders. Coconut flour keeps the texture just right while staying completely free of wheat, so there's no substitution stress or label-scanning required. A hit of fresh lemon zest and juice cuts through the richness, while Ceylon cinnamon and ground ginger give every bite a subtle, sophisticated warmth. Rolling each truffle in shredded coconut adds a satisfying chew and a snowy finish that makes them look almost too pretty to eat. They firm up in the fridge in about 30 minutes, which means you're never far from a genuinely impressive treat that also happens to be made from whole, recognizable ingredients.
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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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