These no bake blueberry balls are soft, chewy and sweet. They need just 4 ingredients and don’t require any wheat flour, eggs, refined sugar, dairy, butter or oil. They are easy to prepare and they store well.
A pile of Blueberry Balls on a small plate

These blueberry balls are an easy quick dessert or snack. I love that there is no baking required and you can easily customize them.

Ingredients

  • Freeze dried blueberries
  • Dates
  • Almond flour
  • Dark chocolate

Freeze-dried blueberries: Freeze-dried blueberries are processed in a food processor until they become powder. Freeze-dried blueberries add blueberry flavor without making the balls too wet. Make sure you use freeze-dried blueberries and not regular dried blueberries or fresh blueberries.

Dates: Dates act as a binding agent and provide natural sweetness for the balls. This recipe uses Medjool dates which are a large type of date that has more soft flesh.

Almond flour: A little almond flour helps to bind the balls together. Make sure to use superfine almond flour which melts into the balls better. Regular almond flour will leave a gritty texture.

Dark chocolate: The balls are coated in melted dark chocolate. You can also use milk, semisweet or white chocolate coating. If you need the balls to be dairy-free, make sure to use dairy-free chocolate. If you need this dessert to be refined sugar free, make sure to use refined sugar free chocolate such as chocolate sweetened with unrefined sugar or with sugar substitutes.

How to Make No Bake Blueberry Balls

  • Blend the freeze dried blueberries in a food processor until they become fine crumbs.
  • Add softened dates and almond flour and blend until you have a dough.Freeze dried blueberries blended in a food processor and blended with other ingredients
  • Scoop the dough with a 1 tbsp cookie scoop and roll into balls. Dip and coat the balls in melted chocolate.
  • If desired, you can decorate with thin chocolate drizzles or garnish with additional crushed freeze dried blueberries.

Blueberry balls coated in chocolate

Expert Tips

  • This recipe only works with freeze-dried blueberries which use a vacuum freeze process to remove the moisture from the blueberries. If you use regular blueberries, the mixture will be too wet.
  • After you blend the blueberries in the food processor, make sure to scrape the sides of the food processor because a lot of the powder gets stuck on the sides.
  • You can coat the balls in whatever type of chocolate you prefer.
  • If you want the balls to be sweeter, you can add more dates, but you won’t taste the blueberry flavor as much.

Blueberry balls coated in chocolate with a chocolate drizzle and freeze dried blueberries on top

More No Bake Ball Recipes

4.67 from 3 votes

4 Ingredient No Bake Blueberry Balls

These 4-Ingredient Blueberry Balls are the ultimate no-bake snack or dessert—naturally sweet, packed with real fruit, and finished with a crisp dark chocolate shell. Made with Medjool dates, freeze-dried blueberries, and almond flour, they come together in minutes in the food processor and are perfect for meal prep, lunchboxes, or an easy grab-and-go bite. Keep a batch in the fridge or freezer for a healthier snack that tastes like a treat.
Servings: 12 balls
Prep Time: 15 minutes
Cook Time: 2 minutes
Set time: 10 minutes
Total Time: 27 minutes
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Ingredients

  • 1 cup (40g) freeze-dried blueberries
  • 1/2 cup (82g) pitted Medjool dates, softened, see note before starting
  • 1/2 cup (50g) superfine almond flour, or more as needed
  • 2 cups (372g) dark chocolate chips, see note before starting

Instructions
 

  • Line a small baking sheet with parchment paper. Set aside.
  • Add the freeze-dried blueberries to a food processor and process until finely ground into a fine powder with no large pieces remaining. Scrape the sides of the food processor so all of the powder that gets stuck on the sides ends up back into the mixture.
  • Add the softened dates and almond flour to the food processor. Process until the mixture is evenly combined and forms a sticky dough that holds together when pressed. If the mixture feels too wet or sticky, add more almond flour. If the mixture feels too dry, add a splash of water.
  • Use a 1 tbsp cookie scoop to scoop the mixture and roll into balls. Optional: If the balls feel too soft for dipping, you can place them in the freezer for a few minutes to firm up. I felt they were firm enough for me that I didn’t need to freeze them before coating in chocolate.
  • In a microwave-safe bowl, add chocolate. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, you can melt the chocolate on the stove using the double boiler method. If your chocolate is too thick, stir in melted coconut oil, 1 tsp at a time, until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily. How thin the chocolate consistency is will depend on the brand you use.
  • Using your preferred dipping tool, dip and coat each ball into the melted chocolate, letting the excess chocolate drip off. Place the coated balls back on the parchment-lined baking sheet. If desired you can garnish with chocolate drizzles or crushed freeze dried blueberries. You can let the chocolate set at room temperature or in the fridge. Store leftover balls in an airtight container in the fridge or freezer.

Notes

  • Dates note: If you are using a fresh new package of dates or your dates feel soft, you don't need to soften them and can use them as they are. If you are using an older package of dates or your dates seem dry, you will need to rehydrate and soften the dates first. To rehydrate them, soak them in warm water for 10-15 minutes. Then drain out the water and thoroughly pat dry the dates with paper towels. Then add dates to food processor.
  • Weight and measurement for the dates is after they have been pitted. I used Joolies Medjool Dates*
  • Dark chocolate note: If you need the balls to be dairy-free and/or refined sugar free, make sure to choose a chocolate that is dairy free and refined sugar free. I like using Hu dark chocolate chips.* 
  • Any brand of freeze dried blueberries should work. I used this brand.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Make sure to use superfine almond flour, regular almond flour will not melt into the dough and will be gritty. I used Kirkland superfine almond flour.
  • Estimated nutrition assumes 1 cup of chocolate used because not all of the chocolate ends up on the balls.
Serving: 1ball, Calories: 73kcal, Carbohydrates: 15g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Sodium: 8mg, Fiber: 3g, Sugar: 11g, NET CARBS: 12
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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