How to Make Prune Puree

Whether you are trying to reduce refined sugar, cut unhealthy fats, or simply make healthier recipes, Prune Purée can enhance cakes, cookies, muffins, savory sauces, and more. Our friend Meg from This Mess Is Ours shared the easiest way to make prune puree, so you can keep this versatile ingredient on hand regularly. The only question left is: will you be making naturally sweetened Teriyaki Sauce or a Chocolate Mug Cake first?

Servings: 1 cup
Prep Time:


  • 16 ounces pitted California prunes
  • 1/2 cup hot water


Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. 

Store the purée in an airtight container in the fridge for up to 4 weeks.



Prune purée is a multi-talented baking substitute. Use it to replace sugar, eggs, or fat and prepare for rave reviews. Here’s a Guide to Healthier Baking to help get you started, but you can also try these easy swaps in your own favorite recipes.

Swap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in a recipe.

Swap out eggs: To replace 1 large egg, use ¼ cup prune purée. Keep in mind that this works best in recipes that call for no more than 3 large eggs.

Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.