Xanthan Gum Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious flavor punch — 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 and coats beautifully in shredded coconut. There's no baking, no complicated technique, and absolutely no xanthan gum or any other binding additive — the dates and coconut flour do that job naturally on their own. For anyone navigating gum-free eating, finding a truffle or confection that holds together without stabilizers can feel like a small miracle, and this one genuinely delivers. A short chill in the fridge firms them up into something that looks and tastes like it came from a fancy chocolate shop. They're rich enough to feel indulgent but made entirely from whole, recognizable ingredients you can feel good about.
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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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