Vegan Dark Chocolate Truffles with Spiced Prune and Orange Core
Indulge in these vegan dark chocolate truffles filled with a rich, spiced prune and orange core. Naturally sweet and warmly spiced with cinnamon, each bite delivers a perfect balance of zesty citrus and deep chocolate. A beautiful treat for gifting, snacking, or celebrating—no added sugar, just pure plant-based decadence.
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.
Nutrition
Calories: 78kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 0.2mgSodium: 2mgPotassium: 169mgFiber: 2gSugar: 8gVitamin A: 135IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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