Why You’ll Love This Recipe
I love this recipe because I can turn a handful of simple ingredients into decadent little chocolate bites without turning on the oven. The naturally sticky texture of prunes helps everything hold together while adding deep, caramel-like sweetness.
The dried cherries give me a bright, tart contrast that keeps the chocolate and prunes from tasting overly sweet. I also like adding walnuts or almonds for a little crunch.
These chocolate bombs are easy for me to customize. I can change the nuts, use different types of chocolate, add coconut, or finish them with flaky sea salt.
I also appreciate that I can prepare them ahead and keep them chilled until I’m ready for something sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Prune Cherry Filling
- 1 1/2 cups pitted prunes
- 3/4 cup dried tart cherries
- 1/2 cup walnuts or almonds
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon maple syrup, optional
For the Chocolate Coating
- 1 1/2 cups dark or semisweet chocolate chips
- 2 teaspoons coconut oil
- 2 tablespoons finely chopped walnuts or almonds, optional
- Flaky sea salt, optional
- Unsweetened shredded coconut, optional
Directions
1. Prepare the Fruit
I check the prunes carefully to make sure all the pits have been removed. If my prunes or dried cherries feel particularly firm, I soak them in warm water for about 5 minutes.
I drain the fruit thoroughly and pat it dry before continuing. I avoid leaving excess moisture because it can make the filling too soft.
2. Process the Nuts
I place the walnuts or almonds in a food processor and pulse until they’re finely chopped.
I stop before they turn into nut flour because I like keeping a little texture in the center of the chocolate bombs.
3. Add the Prunes and Cherries
I add the prunes and dried cherries to the food processor.
I pulse until the fruit is finely chopped and begins sticking together with the nuts.
4. Add the Remaining Filling Ingredients
I add the cocoa powder, vanilla, cinnamon, and salt. If I want a slightly sweeter filling, I add maple syrup.
I process everything until the mixture becomes sticky enough to hold together when I press it between my fingers.
5. Shape the Bombs
I scoop approximately one tablespoon of the mixture at a time and roll it between my palms to form a ball.
I place each ball on a parchment-lined baking sheet or plate. I usually get about 18 to 20 bites from the mixture.
6. Chill the Filling
I place the shaped prune cherry balls in the freezer for about 15 to 20 minutes.
I find that chilling them makes the chocolate coating much easier to apply.
7. Melt the Chocolate
I combine the chocolate chips and coconut oil in a microwave-safe bowl.
I heat the chocolate in short intervals, stirring thoroughly after each one, until it’s completely melted and smooth. I can also melt the mixture gently using a double boiler.
8. Coat the Prune Cherry Bombs
I place one chilled ball at a time into the melted chocolate and turn it until completely coated.
I lift it out with a fork and allow the excess chocolate to drip back into the bowl before returning the coated bite to the parchment paper.
9. Add the Toppings
Before the chocolate sets, I sprinkle the bombs with chopped nuts, shredded coconut, or a tiny pinch of flaky sea salt.
I sometimes leave some completely plain when I want a simple chocolate truffle appearance.
10. Chill Until Set
I refrigerate the Chocolate Prune Cherry Bombs for approximately 20 to 30 minutes, or until the chocolate shell is completely firm.
I let them sit at room temperature for a few minutes before serving when I want the fruit center slightly softer and chewier.
Servings and Timing
I usually get approximately 18 to 20 Chocolate Prune Cherry Bombs from this recipe. I find that two or three pieces make a satisfying small dessert.
- Prep time: 20 minutes
- Initial chilling time: 15–20 minutes
- Final chilling time: 20–30 minutes
- Total time: approximately 1 hour
- Yield: 18–20 chocolate bombs
- Servings: 8–10
Variations
For an almond cherry version, I use almonds in the filling and add a tiny amount of almond extract. I find that almond and cherry flavors pair especially well together.
When I want extra chocolate flavor, I add a small handful of mini chocolate chips or finely chopped dark chocolate to the fruit mixture.
For a coconut variation, I add shredded coconut directly to the filling and roll the finished chocolate-coated bombs in additional coconut.
I can also make a nut-free variation by leaving out the walnuts or almonds and adding rolled oats or sunflower seeds for texture.
For a richer center, I add a spoonful of almond butter, peanut butter, or tahini to the prune mixture.
When I want more cherry flavor, I increase the dried cherries and reduce the prunes slightly while keeping enough prunes to maintain the sticky texture that holds the filling together.
Storage/Reheating
I store Chocolate Prune Cherry Bombs in an airtight container in the refrigerator. I separate the layers with parchment paper so the chocolate coatings don’t stick together.
They keep well in the refrigerator for about 1 week. I like eating them chilled when I want a firm chocolate shell, or I leave them at room temperature for about 5 to 10 minutes for a softer center.
For longer storage, I freeze them in a freezer-safe container for up to 2 months. I let frozen bombs thaw in the refrigerator or soften briefly at room temperature before eating.
I don’t reheat these treats because heat melts the chocolate coating. Chilling and allowing them to soften naturally gives me the best combination of a firm shell and chewy center.
FAQs
Can I make Chocolate Prune Cherry Bombs ahead of time?
Yes. I like making these treats ahead because they store very well in the refrigerator. I can prepare them several days before serving and keep them chilled in an airtight container.
Can I use fresh cherries instead of dried cherries?
I prefer dried cherries because their chewy texture and concentrated flavor work well with the prunes. Fresh cherries contain much more moisture, which can make my filling too soft and difficult to shape.
Why is my prune cherry mixture too sticky?
If my mixture becomes too sticky to roll comfortably, I chill it for 10 to 15 minutes before shaping. I can also add a small amount of finely ground nuts or cocoa powder to help firm it up.
What chocolate works best for Chocolate Prune Cherry Bombs?
I prefer dark or semisweet chocolate because its slight bitterness balances the natural sweetness of the prunes. I can use milk chocolate when I want a sweeter, creamier coating.
Can I freeze Chocolate Prune Cherry Bombs?
Yes. I freeze them in an airtight container with parchment paper between the layers for up to 2 months. I thaw them in the refrigerator or let an individual piece sit at room temperature briefly before eating.
Conclusion
Chocolate Prune Cherry Bombs are one of my favorite no-bake treats when I want something rich, fruity, chewy, and chocolatey. I love how naturally sweet prunes combine with tart cherries and crunchy nuts to create a flavorful center beneath a smooth chocolate shell.
PrintChocolate Prune Cherry Bombs
Rich no-bake chocolate bites with a chewy, truffle-like center made from naturally sweet prunes, tart dried cherries, cocoa, and crunchy nuts. A smooth dark chocolate shell gives each bite a satisfying finish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 18-20 chocolate bombs, 8-10 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 1/2 cups pitted prunes
- 3/4 cup dried tart cherries
- 1/2 cup walnuts or almonds
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon maple syrup, optional
- 1 1/2 cups dark or semisweet chocolate chips
- 2 teaspoons coconut oil
- 2 tablespoons finely chopped walnuts or almonds, optional
- Flaky sea salt, optional
- Unsweetened shredded coconut, optional
Instructions
- Check the prunes to make sure all pits have been removed. If the prunes or dried cherries are firm, soak them in warm water for about 5 minutes, then drain thoroughly and pat dry.
- Place the walnuts or almonds in a food processor and pulse until finely chopped while retaining a little texture.
- Add the prunes and dried cherries and pulse until the fruit is finely chopped and begins sticking together with the nuts.
- Add the cocoa powder, vanilla extract, cinnamon, salt, and optional maple syrup. Process until the mixture is sticky and holds together when pressed between your fingers.
- Scoop approximately 1 tablespoon of the mixture at a time and roll between your palms to form balls. Place the balls on a parchment-lined baking sheet or plate.
- Freeze the shaped balls for 15 to 20 minutes to firm them before coating.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in short intervals, stirring after each one, until completely melted and smooth. Alternatively, melt gently using a double boiler.
- Dip each chilled ball into the melted chocolate and turn until completely coated. Lift it out with a fork, allow the excess chocolate to drip off, and return it to the parchment-lined surface.
- Before the chocolate sets, sprinkle with optional chopped nuts, shredded coconut, or a small pinch of flaky sea salt.
- Refrigerate for 20 to 30 minutes, or until the chocolate coating is completely firm. Serve chilled or let the bombs stand at room temperature for a few minutes for a softer, chewier center.
Notes
- Dried cherries are recommended instead of fresh cherries because fresh fruit contains too much moisture and can make the filling difficult to shape.
- If the mixture is too sticky to roll, chill it for 10 to 15 minutes or add a small amount of cocoa powder or finely ground nuts.
- For an almond cherry variation, use almonds and add a small amount of almond extract.
- Mini chocolate chips or finely chopped dark chocolate can be added to the filling for extra chocolate flavor.
- For a coconut variation, add shredded coconut to the filling and coat the finished bombs with additional coconut.
- For a nut-free version, replace the nuts with rolled oats or sunflower seeds.
- Almond butter, peanut butter, or tahini can be added for a richer, creamier center.
- Store in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper.
- Freeze in a freezer-safe container for up to 2 months and thaw in the refrigerator or briefly at room temperature before serving.
Nutrition
- Serving Size: 2 chocolate bombs
- Calories: 270 kcal
- Sugar: 26 g
- Sodium: 25 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
