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.
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.
Did you make this recipe?Please leave a star rating and review below!