Blueberry Prune Truffles Recipe : Best Vegan Dessert

This Blueberry Prune Truffles recipe combines the natural sweetness of pruned fresh blueberries and dried blueberries with the nutty richness of walnuts, creating a deliciously healthy treat. This dessert is enhanced with vanilla extract and agave syrup, adding depth to the flavor profile. Coated with a creamy blend of cashews, fresh blueberries, and a hint of lemon juice, these truffles offer a delightful contrast in textures and tastes. Chilling the truffle balls before dipping ensures a smooth and easy coating process, resulting in a polished finish. These truffles are not only a tasty indulgence but also a nutritious snack, perfect for storing in the fridge and enjoying throughout the week.

Blueberry Prune Truffles Recipe Substitutions

For a different berry flavor, substitute the pruned fresh blueberries with fresh strawberries or raspberries. Replace dried blueberries with dried cranberries, cherries, or raisins.

Instead of walnuts, use almonds, pecans, or sunflower seeds.

Swap vanilla extract for almond extract or maple syrup, and agave syrup can be replaced with honey, maple syrup, or date syrup.

For the coating, substitute cashews with blanched almonds or macadamia nuts, vegetable oil with coconut oil or avocado oil, lemon juice with lime juice or apple cider vinegar, fresh blueberries with fresh raspberries or blackberries, and agave syrup with honey, maple syrup, or date syrup.

How to make Blueberry Prune Truffles

Ingredients:

• Truffle Filling:
  • 1 cup pruned fresh blueberries
  • 1 cup dried blueberries
  • 1/2 cup walnuts
  • 1 tsp vanilla extract
  • 2 tbsp agave syrup
• Coating:
  • 1 cup cashews
  • 2 tbsp vegetable oil
  • 1 tbsp lemon juice
  • 1/4 cup fresh blueberries
  • 1 tbsp agave syrup

Instructions:

1. Prepare the Truffle Filling:
   1. In a food processor, combine pruned fresh blueberries, dried blueberries, walnuts, vanilla extract, and agave syrup.
   2. Blend until the mixture is smooth and sticky. You may need to scrape down the sides of the processor bowl a few times.
   3. Once well combined, scoop out small portions of the mixture and roll them into balls (about 1 inch in diameter).
   4. Place the truffle balls on a baking sheet lined with parchment paper.
   5. Place the truffle balls in the refrigerator for at least 1 hour. This will make them firmer and easier to dip.
2. Prepare the Coating:
   1. In a clean food processor, add cashews and blend until they form a fine powder.
   2. Add vegetable oil, lemon juice, fresh blueberries, and agave syrup to the cashew powder.
   3. Blend until the mixture is smooth and creamy, creating a thick coating paste.
3. Coat the Truffles:
   1. Using a fork or a skewer, dip each chilled truffle ball into the coating mixture, ensuring it is evenly coated.
   2. Place the coated truffles back on the parchment-lined baking sheet.
   3. Once all truffles are coated, place the baking sheet in the refrigerator for at least 30 minutes to allow the coating to set.
4. Serve and Store:
   • Once the coating is set, the truffles are ready to be enjoyed.
   • Store any leftovers in an airtight container in the refrigerator for up to a week.

Tips:

• For a firmer texture, you can freeze the truffles for a few hours before serving.
• Feel free to experiment with additional coatings like shredded coconut or cocoa powder for variety.