Three Ingredient Almond & California Prune Truffles

Provided by: Fitting into Vegan for the California Prune Board.

Servings: 17


1 cup California Prunes
• 2-3 tablespoons water
• 1 1/4 cup almonds
• 2 tablespoons cocoa powder
• 2-3 tablespoons water


Soak prunes in hot water about 30 minutes then drain. In a small food processor add 1/4 cup almonds and pulse until crumbs, not butter. Dump into a small bowl.  Add rest of almonds and cocoa and pulse about 30 seconds. Add Prunes then blend until combined, and butterish.  Dump into a bowl and put in fridge about an hour.  Roll into balls then roll in almond crumbs. Place on parchment lined plate and put in fridge. Eat cold.


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