These chocolate prune truffles are a rich, fudgy, no-bake treat that comes together in minutes. The prunes add natural sweetness, a chewy texture, and a subtle fruitiness that pairs beautifully with dark chocolate, while the cocoa powder coating gives them a classic truffle finish. They’re perfect for holidays, gift-giving, or a healthier-ish sweet craving, and they require just a handful of ingredients and no special equipment.
Ingredients
- 1 cup (150 g) pitted prunes (about 12–14 prunes)
- 1/2 cup (60 g) raw almonds or walnuts (or use 1/4 cup almond flour plus 1/4 cup rolled oats)
- 1/4 cup (20 g) unsweetened cocoa powder, plus 2–3 tablespoons for rolling
- 2 tablespoons (30 ml) honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1–2 tablespoons mini chocolate chips or chopped dark chocolate for extra texture
Instructions
- Place the prunes in a small bowl and cover with hot water. Let soak for 5–10 minutes until slightly softened, then drain well and pat dry with a paper towel. This step ensures the prunes blend smoothly.
- In a food processor, combine the drained prunes, nuts (or almond flour and oats), 1/4 cup cocoa powder, honey or maple syrup, vanilla, and salt. Pulse until the mixture starts to clump together and forms a sticky dough. It should hold together when pressed between your fingers. If it seems too dry, add 1–2 teaspoons of water or more honey; if too sticky, add a tablespoon of cocoa powder or almond flour.
- Transfer the mixture to a bowl. If using chocolate chips, fold them in now.
- Line a baking sheet or plate with parchment paper. Scoop out rounded teaspoons of the mixture (about 1 tablespoon each) and roll between your palms to form smooth balls. If the mixture sticks to your hands, lightly moisten your palms with water.
- Place the remaining 2–3 tablespoons of cocoa powder in a shallow bowl. Roll each truffle in the cocoa powder until fully coated. Shake off any excess.
- Place the truffles on the prepared sheet. Refrigerate for at least 30 minutes to firm up before serving.
Tips
- Soaking is key: If your prunes are very dry, soaking them in hot water for a few minutes makes them easier to blend and gives a smoother texture. Don’t skip this step if your prunes are hard.
- Adjust sweetness: Prunes vary in sweetness. Taste the mixture before rolling and add a little more honey or maple syrup if needed. Remember the cocoa powder adds bitterness, so you want a good balance.
- Chill before rolling: If the mixture is too soft to roll, refrigerate it for 15–20 minutes first. This makes it easier to handle.
- Storage: Keep truffles refrigerated in an airtight container. They firm up nicely and last up to two weeks. You can also freeze them for up to three months.
Serving Suggestions
Serve these truffles chilled or at room temperature. They’re great as a bite-sized dessert after dinner, alongside coffee or espresso, or as part of a holiday cookie platter. For a fancier presentation, place each truffle in a mini paper liner and dust with a little extra cocoa powder or powdered sugar just before serving.
Variations
- Spiced: Add 1/2 teaspoon of ground cinnamon, cardamom, or a pinch of cayenne pepper to the mixture for a warm kick.
- Nut-free: Replace the nuts with 1/2 cup of sunflower seeds or pumpkin seeds (process them first into a fine meal). Or use 1/2 cup of rolled oats.
- Different coatings: Roll the truffles in finely chopped nuts, shredded coconut, or crushed freeze-dried raspberries instead of cocoa powder.
- Boozy twist: Replace 1 tablespoon of the honey with bourbon, rum, or orange liqueur for an adult version.
Storage and Reheating
Store the truffles in an airtight container in the refrigerator for up to 2 weeks. They actually taste better after a day or two as the flavors meld. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator for a few hours or at room temperature for about 15 minutes. No reheating needed—serve cold or at room temperature.
Frequently Asked Questions
Can I use dried plums instead of prunes? Yes, prunes are just dried plums, so they are the same thing. If you have dried plums with pits, remove the pits before soaking.
Can I make these without a food processor? Absolutely. Finely chop the prunes and nuts by hand, then mix everything in a bowl. The texture will be chunkier, but it works. Just make sure the mixture holds together when pressed.
Why are my truffles too sticky? This usually happens if the prunes were too wet or you added too much liquid. Add more cocoa powder or almond flour, one tablespoon at a time, until the mixture firms up. You can also chill the mixture for 20 minutes before rolling.
Can I use milk chocolate instead of cocoa powder? The recipe uses cocoa powder, not melted chocolate, so it’s not a direct swap. If you want a milk chocolate flavor, you could reduce the cocoa powder to 2 tablespoons and add 1/4 cup of melted milk chocolate to the mixture, but you may need to add more dry ingredients to compensate.
Are these truffles vegan? They can be! Use maple syrup instead of honey, and make sure your chocolate chips (if using) are vegan. Everything else is plant-based.
How long do they last at room temperature? They can sit out for a few hours during a party, but because they contain fruit and no preservatives, it’s best to refrigerate them for longer storage. If left out overnight, they may become too soft and spoil.