If you're looking for a decadent yet wholesome treat, these Vegan Dark Chocolate Truffles with Spiced Prune & Orange Core are about to become your new favorite indulgence. Naturally sweetened with prunes and lifted by zesty orange and warm cinnamon, they strike the perfect balance between rich and refreshing. These truffles are easy to make, freezer-friendly, and ideal for gifting—or keeping all to yourself. Whether you're prepping something special for Mother's Day or just want a satisfying bite with your afternoon coffee, this recipe delivers elegance and flavor in every bite.
These vegan truffles are the kind of treat that feels just right for special occasions—like Mother’s Day, Valentine’s Day, or cozy winter get-togethers. They’ve got that rich chocolate shell and a spiced prune-orange center that’s just unexpected enough to make people say “wow.” Whether you're making a batch to gift or keeping them in the freezer for sweet moments, they’re simple to make and always feel a little extra.
This recipe was inspired by this healthy walnuts and prunes energy bites recipe, and pairs well with this vegan black sesame latte or your favorite coffee or matcha latte.
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Ingredients
Each ingredient in this vegan dark chocolate truffles recipe is chosen with intention, for both flavor and function. Prunes bring natural sweetness and a soft, fudgy texture that blends beautifully with warm cinnamon and bright, zesty orange to create a spiced, citrusy core. A splash of orange juice helps bind the filling and deepen the flavor. The outer layer of dark chocolate contrasts the fruity center with a rich, slightly bitter snap, making each bite feel indulgent but balanced. A finishing touch of orange zest on top not only looks beautiful but adds a burst of fresh aroma right before you bite in.
- Prunes
- Ground cinnamon
- Orange zest
- Orange juice
- Dark chocolate
See recipe card for quantities.
Instructions
- Add the prunes, cinnamon, orange zest, and orange juice to the bowl of the food processor.
- Use a spatula to gently mix everything together so the prunes are well-coated.
- Pulse the mixture a few times—just enough to blend the ingredients while keeping a slightly chunky texture. Do not process until smooth.
- Spoon the mixture into silicone molds to create evenly shaped centers. Press down gently to pack them in, then place the molds in the freezer for a few hours, or until fully firm and easy to release.
5. Melt the dark chocolate in a heatproof bowl over a pot of simmering water stirring until smooth.
6. Remove the shaped centers from the molds and dip each one into the melted chocolate, letting the excess drip off.
7. Return to a parchment-lined tray and top with a bit of orange zest if desired.
Hint: Using silicone molds helps create perfectly rounded centers, but if you don’t have any on hand, you can scoop the mixture with a teaspoon and roll it gently between your palms.
Equipment
You won’t need any fancy tools to make these vegan truffles—just a food processor to blend the filling, a spatula for gentle mixing, and silicone molds if you want perfectly rounded shapes (though hand-rolling works too!). A small saucepan and heatproof bowl will help you melt the chocolate, and a fork or dipping tool makes coating the truffles a breeze. Line a tray with parchment paper for easy cleanup and to keep the finished truffles from sticking.
Storage
These truffles are perfect for making ahead and storing. Once the chocolate coating has fully set, transfer them to an airtight container. They’ll keep well in the fridge for up to 1 week, but for longer storage, place them in the freezer for up to 2 months. Just let them sit at room temperature for about 10 minutes before serving to bring back their soft, fudgy center.
Top Tip
Don’t overprocess the filling! Pulse just enough to blend the ingredients—you're aiming for a sticky, textured mixture, not a purée. That slight chew from the prunes gives the center a more satisfying bite and helps the flavors shine through. Over-blending can make the filling too soft and harder to shape.
FAQ
Use a good-quality vegan dark chocolate, ideally around 70% cocoa for a rich flavor without being overly bitter.
Yes! Finely chopped walnuts, pecans, or hazelnuts add a nice crunch and depth of flavor. Just fold them in after pulsing the prune mixture so they maintain texture. Start with a small handful to keep the truffles easy to shape.
Related
Looking for other recipes with prunes? Try these:
Vegan Dark Chocolate Truffles with Spiced Prune and Orange Core
Equipment
- 1 Food processor
Ingredients
- 400 g Soft prunes pitted
- 1 teaspoon Ground cinnamon
- 1 tablespoon Orange juice
- 2 teaspoon Orange zest
- 150 g Vegan Dark chocolate
Instructions
Prep the filling
- Add the prunes, cinnamon, orange zest, and orange juice to the bowl of the food processor. Use a spatula to gently mix everything together so the prunes are well-coated.
- Pulse the mixture a few times—just enough to blend the ingredients while keeping a slightly chunky texture. Do not process until smooth.
Shape and freeze
- Spoon the mixture into silicone molds to create evenly shaped centers. Press down gently to pack them in, then place the molds in the freezer for a few hours, or until fully firm and easy to release.
Coat the truffles
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water stirring until smooth.
- Remove the shaped centers from the molds and dip each one into the melted chocolate, letting the excess drip off.
- Return to a parchment-lined tray and top with a bit of orange zest if desired.
Set and store
- Let the chocolate set at room temperature or refrigerate until firm.
- Store in an airtight container in the fridge for up to one week, or in the freezer for longer-term storage (up to 2 months).
- Allow to sit at room temperature for a few minutes before serving if frozen.
Notes
- Texture tip: Be careful not to over-process the filling—just a few pulses are enough. Keeping some prune pieces intact adds a delicious, chewy texture to contrast the smooth chocolate shell.
- Chocolate coating: Use good-quality dark chocolate (I used 70% ) for best flavor.
- Shaping help: Silicone molds make it easy to form evenly shaped centers. If you don’t have molds, you can scoop and roll the filling by hand once it firms up slightly in the fridge.
- Orange zest: Use organic oranges if possible, since you’re using the peel. For a stronger citrus punch, zest directly over the food processor bowl to capture all the aromatic oils.
- Make ahead & freeze: These truffles freeze beautifully. Store in a sealed container for up to 2 months, and let them rest at room temperature for 5–10 minutes before serving.
- Gift idea: These make a thoughtful homemade gift—just pack them in a box lined with parchment or mini paper cups, and keep refrigerated until gifting.
Helene says
yummy 😋