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Chocolate Prune Truffles

chocolate prune truffles

This delicious, healthy and somewhat sophisticated treat is not too sweet, making a great candy for adult palates.  It may appeal to the younger crowd as well –my 10 year old ate a dozen of these and then packed more in his school lunch.

Along with their rich chocolate-prune flavor, these vegan truffles are packed with healthy antioxidants and quite nutritionally dense.

Chocolate Prune Truffles

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  1. Place prunes in a bowl and cover with cherry juice
  2. Soak for 1-2 hours
  3. If your prunes are hard, not juicy, you may need to heat them just a bit in the cherry juice until soft
  4. Place prunes and juice in food processor and pulse until smooth, about 30 seconds
  5. Pulse in vanilla, then melted chocolate
  6. Scrape mixture into a bowl and place in freezer for 30-45 minutes, until almost smooth
  7. Remove from freezer, and roll into 1″ balls in palm of hand
  8. Roll in coconut to coat
  9. Serve

Makes 15 truffles

These tasty little truffles are based on a recipe called Prune Armagnac Truffles in Baking with Agave Nectar, by Ania Catalano.  Her recipe has heavy cream and liqueur and looks absolutely divine.

I made these truffles liquor free (for the boys) and dairy free (for me) and swapped out a few other ingredients as well to create this vegan version.  I hope you enjoy this little treat as much as my family has!


posted on October 31, 2008, 20 comments

  1. Hi Elana,

    I found your website while googling gluten free squash recipes. You are one busy cook!!! In addition to your stuffed acorn squash, I think I’ll try your caramel dip for apples. I’m logging you my favorites. I know I’ll be back. I’m really overstocked on squash and apples at the moment. It has been a great gardening year in Indianapolis!

    May I add you to my blogroll? I think my gluten free blog buddies would be happy to find your wealth of recipes.

  2. Hi Kay,

    Thanks for your sweet comment. My children and I just finished trick or treating and were sitting here watching food videos when it came in.

    Feel free to add me to your blog roll.

    Many Thanks,
    Elana

  3. ~M

    Yum! I love prunes and think that prunes + chocolate = fabulousness! But since I have a case of unsweetened cranberry juice, I’ll use that instead of the cherry juice; both are *tart* so I think it will work!

    What brand of prunes do you recommend, Elana? I usually use Pavich organic ones. They are great soaked in orange juice and then stewed over low heat!

    We had your coconut flour based chocolate cake – in cupcakes – again tonight. My husband requested them for his 26th birthday since we both think they are awesome!

  4. Elana –
    I can’t find contact info for you, so the best I can do is to post this here as a comment totally unrelated to prune truffles but definitely related to your fine blog.

    I was recently honored with the blogger-to-blogger E for Excellence Award, and I’m thrilled to be passing it on to you too. As the blogger who bestowed it on me explained, “The rules for this award are a little blurry. But then most excellent recipes are created without exactly following the recipe. That’s what makes excellent recipes–tweaking them to suit your taste. Some foodies award it to three deserving bloggers, others award it to ten. You have to link to the person giving you the award and also post it on your sidebar, choose the excellent blogs you enjoy and give them the award.”

    See http://culinary-colorado.blogspot.com/2008/11/my-e-for-excellence-award-choices-in.html

  5. Fran

    Hi Elana,

    First off, congrats for giving a great, informative website to people (with or without digestive problems) who want to cook delicious & healthy meals.
    I do have one issue though, and it has probably already been adressed here, but will you in the (near) future perhaps be inclined to also offer these recipes with ingredients that are universally available? Especially considering that I read you are thinking of bringing these recipes out in a cookbook (great idea btw).
    I am from Europe, and because of digestive problems try to adhere as good as possible to the Specific Carboyhydrate Diet (SCD-Diet), and there aren’t that many good cook books or cooking recipes out, but your recipes almost perfectly fit. Since I can’t (or without a lot of effort and extra cost) order Dagoba Chocodrops or Agave Nectar or Grapeseed oil for example, it would indeed be extremely helpful if there was perhaps a seperate ingredient list with just the amount needed of grams of bitter dark gluten free chocolate (I can recommend Green&Blacks organic chocolate products btw http://www.greenandblacks.com/ , available in the US and Europe). Also, honey is a universal product to use in for example desserts as a replacement for refined sugar, with lots of health benefits (digestive enzymes, vitamins, much slower burning of calories compared to refined sugar).
    I hope I don’t appear offensive, but I do believe you could draw in a much larger audience if your ingredients were universally available.

  6. Tammy

    For Fran: Agave nectar is inexpensively available through Amazon, if you can order from them. See the “subscribe and save” link on this page:

    http://www.amazon.com/Madhava-Organic-Nectar-17-Ounce-Bottles/dp/B000FMTJL4/ref=sr_1_3?ie=UTF8&s=hpc&qid=1225598043&sr=8-3

    Honey is not a substitute for agave for many of us, because agave nectar has a very low glycemic index, so those with diabetic conditions can have it (or those who want to avoid diabetes!). Honey’s glycemic index is very high. However, if you can have honey, you can substitute it one for one, though you may have to adjust the amount of fluid in the recipe, as agave isn’t quite as thick.

    Elana, I took what I learned from your wonderful site and invented chocolate peanut truffles about a week ago, and have been making them every night! I can have peanuts and dairy, so I use crunchy peanut butter and dry milk powder, along with flaxseed meal, vanilla, agave and unsweetened baking chocolate instead of Dagoba chips (not sure if there is a sweetener in Dagoba), and roll them in unsweetened coconut. I can have prunes, but I’m not sure if I can have cherry juice; I’ll try it, and if it doesn’t make me fall asleep, I’ll be making them a lot, I’m sure! I love how you exemplify the principle of adaptability…every recipe leads to another.

  7. ~M -I use whatever is organic and bulk at the health food store in terms of prunes and other dried fruits. Happy Birthday to your husband!

    Claire -Thanks so much; I really appreciate it!

    Fran -Thanks for your great suggestions. I am going to go through my site and change all of the chocolate in recipes to read dark chocolate 73%. Per the agave, as you can see from the comment after yours, some people prefer agave over honey, though you can always experiment and use honey in these recipes. I think any brand of grapeseed oil will work. I hope that answers all of your questions and I really appreciate your feedback!

    Tammy -Thanks for your comment. Your peanut truffles sound AMAZING. I bet my boys would love them :-)

  8. veggiebelly

    oh my! this looks so beautiful! youve done a great job with the photo :) I love the prune-chocolate-liquor combination.

  9. Elana,
    I can’t say enough about your beautiful blog. It is truly simple and satisfying. I discovered your blog a few months ago and after making many of your recipes I feel even better than just going gluten free. I never thought I could have even more energy! I just want to say thanks for sharing, you never know who will read your blog or how it affects them so I wanted you to know you have added to my life and hence my family’s. My kids love your blondies and power bars. I love the simplicity of your recipes and am just starting to experiment. Here is a recipe I tried this morning that turned out really good. Thanks again!
    Karen

    Banana-Almond Butter Muffins

    1 ¼ c. + 2 T. Blanched Almond Flour
    2 T. arrowroot powder
    ¼ tsp. baking soda
    scant ¼ tsp. salt (omit if almond butter is salted)

    ¼ c. agave nectar
    1 ripe banana, peeled and mashed
    ¼ c. almond butter
    2 eggs

    ¼ c. chocolate chips or chopped almonds (optional)

    Mix first 4 ingredients together, in a separate bowl mix remaining ingredients. Combine the 2 mixtures stirring just until well combined. Fill muffin cups (lined with papers and sprayed with oil) 2/3 full and bake at 350 degrees for 30 minutes.

  10. This combination of prune and chocolate sounds divine. I love prunes, and I wish they were used more often. Thanks so much for another great prune idea!

  11. veggiebelly -Thanks!

    Karen -Thanks so much for your kind words and for sharing your delicious recipe with all of us.

    hanne -You are welcome!

  12. Rachel B

    Question about your 73% chocolate – is it a candy bar? Is it sweetened with sugar? I’m always on the lookout for dark chocolate that is not sweetened with sugar.

    Also, with the chocolate chips you use, all I can find are those sweetened with sugar or grain sweetened which isn’t GF. Curious about which ones you use.

    And have you ever heard of or used Xylitol? I just heard about it today and was wondering if you knew about it.

  13. Dear Rachel,

    All you need to do to get information regarding an item on my site is click the word you are interested in (the ones that have links are in bold lettering) and you will be taken directly to the product.

    Let me know if this helps, if it doesn’t leave another comment.

    Thanks,
    Elana

  14. courtney

    This recipe looks amazing!
    I am planning on making these for New Year’s Eve How and was wondering far ahead can I make them?

  15. courtney,

    I’ve made them a few days ahead and they kept quite well. I can’t recall though if I stored them out (uncovered on the counter) or in the fridge (wrapped up to prevent drying).

    Good luck and have a great New Year!

    Elana

  16. Denice

    My name is Denice Stout, director of Autism Ability Advocates, Inc. Below is a workshop I am putting on about Biomedical Interventions. We are looking for Gluten free chocolates that the parents can sample prior to the beginning of the workshop. We are happy to include the literature about your company into our packets for each participant. We expect about 40 to be in attendance. I hope you can help with our gfcf sampling we’ll be doing prior to the workshop. By receiving donations from companies like yours we keep the workshop registration fees from $10 to free. This way we reach the most critical in need. These workshops costs hundreds to put on, so I do look forward to your response! And hopefully, you will obtain some new customers. I expect you will as we will be discussing the importance of removing gluten from the diets of individuals with autism spectrum disorder during this workshop. However, most parents think they have to deprive their children of certain treats. That’s why it’s so important that we also provide them with resources to obtain these gfcf foods. My own son diagnosed with severe autism has been on the gfcf diet for years and I know how helpful removing gluten and milk from his diet has been. Many inappropriate behaviors go away just by putting our children on this special diet alone!

    Contact and Mailing Information:
    Autism Ability Advocates, Inc.
    470 Timberchase Lane
    Aiken, SC 29803
    Dstout6@bellsouth.net
    803-215-7593

    Autism Ability Advocates, Inc.
    Promoting the Independence, Health, & Happiness of Individuals with Autism Spectrum Disorders
    a 501(c)3, charitable organization
    Presents…

    BioMedical Treatments
    for Individuals with Autism Spectrum Disorder, Aspergers Syndrome, ADHD, and Pervasive Developmental Disorders

    Presented by Dr. Gary Weaver, DC, DABCO, DABFP, DAN!
    with Hyperbaric & Integrative Therapies of Columbia

    Dr. Weaver is the newest DAN! doctor in South Carolina & we are privileged to have him visit Aiken to fill us in on the most up-to-date DAN! protocols. The topics will include Hyperbaric Oxygen Therapy, Chiropractic Care, Craniosacral Therapy, Allergy and Environmental Testing, and Diet & Nutrition.

    Saturday January 17th, 2009
    At Cedar Creek Church
    3001 Banks Mill Road, Aiken, SC
    Sign In: 9:30am / Morning Refreshments Provided
    Workshop: 10:00am – 12:00pm / Open Forum Follows
    Cost: $7.00 Registration Fee

  17. Denice,

    Thanks so much for being in touch and good luck with your conference!

    Elana

  18. Rachel @ bb4wa.com

    Please help! I just tried to make these truffles and followed your directions but used dried plums instead of prunes ’cause that’s what I had on hand. However, when I took the chocolate mixture out of the freezer and tried to roll it in my palms it was just a sticky mess. I put it back in the freezer for a while but it’s still not working. I put a little spray oil on a spoon and tried to spoon it out and roll in the coconut that way. But it’s just too soft and won’t hold its shape.

    My question is, any suggestions on how I can use this glob of delicious chocolate in another recipe?

  19. Rachel -Can you let me know exactly what ingredients you used? You could try adding a little more chocolate or next time you make it, don’t use as much cherry juice. Let me know how it goes!

  20. Rachel @ bb4wa.com

    I think you’re right. I may have used too much juice to cover the plums. I will try more chocolate the next time I make it. What I ended up doing was adding a little agave and some almond flour and making cookies out of them. They weren’t bad, just a little too soft.

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