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Chocolate Prune Cherry Bombs

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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.

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

  1. 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.
  2. Place the walnuts or almonds in a food processor and pulse until finely chopped while retaining a little texture.
  3. Add the prunes and dried cherries and pulse until the fruit is finely chopped and begins sticking together with the nuts.
  4. 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.
  5. 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.
  6. Freeze the shaped balls for 15 to 20 minutes to firm them before coating.
  7. 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.
  8. 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.
  9. Before the chocolate sets, sprinkle with optional chopped nuts, shredded coconut, or a small pinch of flaky sea salt.
  10. 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

Find it online: https://thefamilycooking.com/chocolate-prune-cherry-bombs/