This elegant, healthy treat is lightly sweet and makes a sophisticated candy that appeals to adult palates—and kids love them too. My 10-year-old devoured a dozen and even packed more for school.
With a rich chocolate-prune taste, these vegan truffles are full of antioxidants and are nutritionally dense, making them a satisfying snack or dessert.
Chocolate Prune Truffles
Ingredients
- 1 cup prunes, pitted
- ¾ cup tart cherry juice
- 1 tablespoon vanilla extract
- ½ cup chocolate chips, melted over very low heat
- ¾ cup unsweetened shredded coconut
Instructions
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Place the pitted prunes in a bowl and pour the tart cherry juice over them.
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Let the prunes soak for 1 to 2 hours so they rehydrate and soften.
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If the prunes are still firm, warm them briefly in the cherry juice until tender, then cool slightly.
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Transfer the prunes and the soaking juice to a food processor and pulse until smooth, about 30 seconds.
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Add the vanilla and then pulse in the melted chocolate until fully combined.
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Scrape the mixture into a bowl and chill in the freezer for 30–45 minutes, until firm but still pliable.
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Remove the mixture from the freezer and shape into 1-inch balls using your palms.
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Roll each ball in the unsweetened shredded coconut to coat evenly.
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Serve immediately or store the truffles in the refrigerator until ready to enjoy.
Equipment
These truffles are adapted from a recipe called Prune Armagnac Truffles in Baking with Agave Nectar by Ania Catalano. Her original version includes heavy cream and liqueur and looks wonderful.
I adjusted the recipe to be dairy-free and alcohol-free—suitable for children and those avoiding dairy—while keeping the flavor rich and satisfying. I hope you and your family enjoy these little treats as much as mine does!