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Carob Prune Truffles

I like experimenting with new ingredients, and carob powder is something I am currently obsessing about. After making these Carob Prune Truffles last week, I haven’t stopped thinking about ways to use carob powder in other desserts.

How about some carob waffles, carob muffins, carob pancakes, or even some carob hazelnut spread?

Truffles on white background with the text overlay saying: Carob Prune Truffles.

Carob powder looks very much like cacao powder because it’s the same color. It has a very pleasant mild taste and is naturally sweet.

An awesome part about it is that you can pretty much use carob powder instead of chocolate in almost any recipe. Although, I think that any die-hard chocoholic will tell you that it doesn’t taste like chocolate. And that’s OK because I am not trying to ditch chocolate here, I am just going for some new flavors and ideas.

Carob powder is made from a carob fruit that grows in the Mediterranean. It’s also known as honey locust or St. John’s bread.

Carob is very high in calcium and magnesium. It’s low in fat and, therefore, doesn’t need preservatives, which are added to chocolate.

Moving on to the next ingredient in these Carob Prune Truffles. Yes, prunes!

Prunes are low glycemic and super-rich in nutrients. Moreover, many nutritionists say that prune is the forgotten superfood. So, can we give it some love today and bring it into the spotlight?

One last note about the recipe: you can roll the truffles in the carob powder if you like, or you can skip this step if you have small kids and think they might get messy.

Regardless if they are coated with additional carob powder or not, the truffles taste fantastic. I rolled half of mine in the powder to show them to you on the picture. As you can see, the dark brown ones are plain, and the light brown ones were rolled in the powder.


Carob prune truffles on white background.

If you are looking for more grain-free snack ideas, check out these Healthy Coconut Bites and these Almond Flour Chocolate Cookies.

Carob Prune Truffles

Carob Prune Truffles

Yield: 24 truffles
Prep Time: 20 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

Easy to make Carob Prune Truffles recipe. No refined sugar added. Naturally sweetened with carob powder and dried prunes.


  • 2 cups/375 g pitted prunes
  • 1 cup almond meal
  • 1 cup carob powder, divided
  • 1 tsp ground cinnamon
  • 1/4 cup coconut oil, melted


  1. Place the prunes, almond meal, 1/2 cup carob powder, cinnamon and coconut oil into a food processor. Pulse a few times until everything is combined. The mixture might look dry, but you should be able to form small balls. **See the notes.
  2. Cover a baking sheet with parchment paper. Scoop 1 1/2 tablespoon of the mixture, roll it into a ball and place on the baking sheet. Continue with the rest of the mixture. Put the baking sheet in the freezer for about 20 minutes.
  3. Remove from the freezer and roll the truffles in the remaining 1/2 cup carob powder to coat.
  4. Store in the fridge in a glass container with a tight lid.


1. Prunes should be soft. If your prunes are very dry and hard, soak them in warm water for about 10 minutes or until plump. Drain and pat dry with a paper towel.

2. Nutrition information is a rough estimate for 1 of 24 truffles.

Nutrition Information
Yield 24 Serving Size 1 truffle
Amount Per Serving Calories 122Total Fat 6.9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2.9gCholesterol 0.1mgSodium 7.9mgCarbohydrates 14.9gFiber 1.9gSugar 8.5gProtein 2g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

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Lauren Lagergren

Thursday 20th of August 2015

I've been looking for more carob dessert/snack recipes for my Genotype Teacher Pinterest board---and to add to my own repertoire. This fits the bill in every way and I love prunes. I made a carob cake once and my husband-I didn't tell him I used carob until after he ate a piece-said it tasted like chocolate.

Maria Ushakova

Friday 21st of August 2015

I am so glad you like the recipe! I should make a carob cake and see if my husband notices the difference :)


Thursday 19th of March 2015

Hi Maria, I adore carob - my grandmother made many desserts with this wonderful ingredient, and she would love your carob and prunes recipe :)

Maria Ushakova

Monday 23rd of March 2015

Grandmothers are the best! My Grandma was a big fan of prunes :)

Anne|Craving Something Healthy

Friday 13th of March 2015

These look so delicious Maria! I'm always amazed at how sweet and almost candy-like prunes are. I'll be making these this weekend!

Maria Ushakova

Friday 13th of March 2015

Thank you so much Anne! I think prunes are very much under-appreciated. I already have one more recipe in mind using them. Can't wait to start experimenting :)

Robin @thebakingexchange

Thursday 12th of March 2015

You've got me curious about prunes + carob, never thought of that. A couple weeks ago I had to substitute carob powder for cocoa powder in a recipe and it turned out really well, no regrets!

Maria Ushakova

Thursday 12th of March 2015

Carob and prunes combination is great! Even my recipe tasting team that consists of my husband and his friend approved this one. And they are not very much into unfamiliar non-traditional flavors :)

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