California Prune & Almond Truffles (Naturally Vegan + Gluten-Free)
Created by: Meg of This Mess is Ours
Active Prep time: 15 minutes
Soak time: 30 minutes
Chill time: 1 hour
- 1 cup California Prunes
- 1 1/2 cups toasted slivered almonds, divided
- 1/4 teaspoon coarse kosher salt, plus more to taste
- 1 tablespoon cocoa powder
- 1 1/2 tablespoons vanilla paste or extract
- 1/4 teaspoon almond extract
Pour boiling water over the prunes and soak for 30 minutes, drain.
In a food processor fitted with the “S” blade, pulse 1/2 cup of the toasted almonds with a generous pinch of salt until fine crumbs are formed. Transfer the crumbs to a shallow bowl and set aside.
Add the remaining almonds to the food processor with the 1/4 teaspoon salt and the cocoa powder. Pulse for 30 seconds to combine. Add the prunes, vanilla bean paste, and almond extract to the almond mixture and process until combined, the mixture should be creamy with a slight fleck of texture from the almond crumbs. Transfer the prune mixture to a bowl and refrigerate for 1 hour.
Once chilled, use a small cookie scoop to portion out individual truffles on a parchment lined baking sheet. Gently roll each truffle in the reserved toasted almond crumbs. Store on a parchment lined plate in the refrigerator for up to 2 weeks. Best eaten completely chilled.