Vegan Blueberry Truffles

Naturally sweetened with medjool dates, these no-bake blueberry truffles from Fit Foodie Finds are vegan and paleo friendly and contain just 173 calories a pop. Swap the blueberries with dried cranberries or use a blend of both to switch up the flavor profile.

Ingredients for servings

    Vegan Blueberry Truffles

  • 2 cup raw cashews

  • 1 cup medjool dates pitted

  • 1 cup unsweetened dried blueberries

  • 0.125 teaspoon sea salt

  • 1 teaspoon vanilla extract

  • 1 teaspoon water

  • 2 cup dark chocolate chips

  • Sea salt for garnish


  • Line a cookie sheet with parchment paper and set aside. Then, place cashews in food processor and mix until you’ve created a fine meal.

  • Add pitted dates, dried blueberries, salt, vanilla extract and water. Process for 2–3 minutes. You will likely need to stop a few times to scrape the sides. Depending on how soft your dates are, you might need to add 1–2 teaspoons or more water to loosen your dough up a bit. It should be sticky but malleable.

  • Using a tablespoon scoop, portion out dough and roll between the palms of your hands to form a ball. Repeat.

  • Place chocolate in a microwave-safe bowl and melt. Using two forks, dip each blueberry truffle into the chocolate and fully coat. Place on a parchment-lined cookie sheet to set. Repeat with each truffle, then place the cookie sheet in the freezer for at least 1 hour.

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