When you're hosting friends and family for the holidays, there's nothing like ending the meal with a dessert that truly impresses.
These two recipes take centre stage with their use of prunes to bring natural sweetness to the table—no added sugar required. But there’s more to prunes than just their flavour.
Packed with fibre, antioxidants, and nutrients that support bone health, these humble fruits sneak in a healthy twist to your indulgent holiday spread.
So, not only will your guests love the taste, but they’ll also be enjoying a dessert that’s as wholesome as it is delightful.
Prune Red Wine Truffles
Prep time: 45 minutes
Freeze time: 2 hours
Makes: 49 truffles
Ingredients:
Truffle filling
- 2 cups (500 ml) California prunes
- 2/3 cup (150 ml) virgin coconut oil, melted
- 1/2 cup (125 ml) red wine
Chocolate coating:
- ¾ cup (150 g) good-quality dark chocolate, chopped
- ¾ cup (150 g) good-quality milk chocolate, chopped
- 3 tsp (15 ml) virgin coconut oil
- Edible gold paint pen or dust (optional)
- Maldon flaked salt
Directions:
- To make the truffle filling, place prunes, coconut oil and red wine into a blender or food processor and mix into a smooth paste.
- Line an 8×8-inch (20 cm x 20 cm) baking pan with plastic wrap leaving a four-inch (10 cm) overhang on two sides. Scrape paste into baking pan and spread evenly. Cover tightly with plastic wrap overhang and freeze for 2 hours.
- Remove wrap from frozen prune puree and place on cutting board. Cut into 49 squares (7×7 rows) wiping knife with a damp cloth between cuts.
- For the chocolate coating, place chocolate and coconut oil in a heatproof bowl. Microwave for 1-2 minutes, stirring every 30 seconds until chocolate has mostly melted with a few remaining lumps; continue stirring until smooth.
- With an offset spatula or knife, lift and slide one prune puree square into melted chocolate using a spoon to help coat evenly. Lift out with a small spatula, gently scraping to remove chocolate.
- Place truffle onto a parchment-lined baking sheet to set. Repeat with remaining truffles.
- Once set, brush truffles with edible gold (if using) and a light sprinkling of salt.
- Keep truffles stored between layers of parchment paper in an air-tight container in the freezer.
Tip: Enjoy truffles right out of the freezer for best texture.
High-Protein Orange and Prunes Chocolate Mousse
Prep time: 15 minutes
Chill time: 1 hour
Makes: Six ½-cup servings
Ingredients:
- 2/3 cup (100 g) good-quality dark chocolate
- 1 cup (250 ml) California prunes
- 1/2 cup (125 ml) boiling water
- 2 cups (500 ml) cottage cheese
- 1 small ripe avocado
- 2 tsp (10 ml) vanilla extract
- 1 tsp (5 ml) orange zest, plus more for garnish
Directions:
- Finely grate 1 tbsp chocolate and set aside.
- Break chocolate into small pieces. Place chocolate and prunes in a blender cup or large wide mouthed glass jar. Pour boiling water over and let sit 2 minutes.
- Add cottage cheese, avocado, vanilla and zest. Blend with an immersion blender until pureed.
- Fill six small glasses each with 1/2 cup mousse. Chill uncovered for 1 hour to let set.
- Serve garnished with a sprinkling of reserved grated chocolate and orange zest.
Find step-by-step instructional videos for these recipes and more at californiaprunes.ca/recipes.
