Quick And Delicious
Chocolate Pistacchio & Prune Truffles
September 25, 2014

With our busy lives it’s hard finding time to prepare nourishing tasty snacks, which is why I love this recipe.  These truffles can be a life saver, simple to prepare and nourishing delicious at the same time.    Dates are often used for this type of recipe, instead we’re using nutrient dense prunes. Prunes are not just for improving our ‘motions’ in the mornings, there are many more great reasons to be adding them into our day.  Including they are high in;

  • antioxidants, more than any other fruit, including berries and important for scavenging free radicals in the body
  • fibre (a natural laxative)
  • Vitamin K for strong bones and helping to clot our blood
  • potassium, necessary for nerve and muscular health
  • Vitamin A, Iron and Vitamin C.

The other great benefit of prunes is they have a low glycemic index, which means they are more slowly absorbed by the body.   In addition prunes have the lowest amount of sugar than most dried fruit i.e. approximately 38% and so don’t play havoc with our blood sugars as much!  Compare this to dates with a much higher amount of approximately 63%.   Which can make prunes a better choice, especially if we have diabetic tendencies. Next time you need a sweet fix give these a go.  By the way the addition of coconut oil helps stabilise blood sugars even more and helps with the absorption of all the nutrients offered by the prunes and the other ingredients.  Enjoy!

The almost finished product + Ingredients

Preparation:  5 minutes Serves:  Approx. 15 walnut sized truffles

Chocolate Pistacchio & Prune Truffles

  • 1/2 cup pistachios + extra to roll the truffles into
  • 1 cup pitted prunes (preservative free)
  • 1/2 cup cacao powder
  • 1-2 Tbsp coconut oil


  1. Add all the ingredients and only 1 Tbsp of coconut oil into a high speed blender and blend on high until the ingredients are combined and milled.
  2. Test the mix.  If it holds together as a ball when squeezed together it’s ready.  If it’s still crumbly and doesn’t hold together add another Tbsp of coconut oil or more until the mix holds together.
  3. Roll into balls / truffles and then coat with the crushed pistachio.
  4. Pop in the fridge or in the freezer for another time.   Enjoy!


For some chocolate chip crunch and extra goodness, mix through 1 Tbsp of cacao nibs right at the end of the processing.

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