Yeast Free Blueberry Lemon Date Truffles
These little bites pack a serious punch of bright citrus, warm spice, and deep berry sweetness — all from a short list of whole-food ingredients you can feel genuinely good about. Medjool dates and dried blueberries do the heavy lifting here, creating a naturally sweet, fudgy base that holds together beautifully without any binders, refined sugar, or leavening agents. The lemon zest and fresh juice cut right through the richness, while Ceylon cinnamon and ground ginger add a subtle warmth that makes each bite feel a little more special than your average energy ball. Rolling them in shredded coconut gives a satisfying texture contrast and a slightly toasty finish once they've chilled and set. For anyone navigating a yeast-free lifestyle, store-bought sweets and packaged snacks can be a minefield of hidden fermented ingredients — these truffles sidestep all of that with total transparency. The food processor does most of the work, and a quick 30-minute chill in the fridge is all it takes to go from sticky paste to polished, gift-worthy truffles. Make a batch on Sunday and you'll have a genuinely craveable 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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