Date and Prune Confectionery

Before you decide that these treats are for the "elderly" only (because of the prunes), give them a try and knock the socks off your dinner guests. There is a lot of prejudice towards prunes and they are the underdog of the fruit world. It is sad because weight for weight, they're by far the richest food sources of antioxidants providing a huge boost to natural resistance and vitality. They also contain potassium and iron (essential for our blood works). They also contain lots of fibre and sorbitol which is a natural laxative. The fibre also helps protect the bowels and the digestive system against certain types of cancer. Prunes also contain vitamin A and C as well as chromium which can help regulate our blood sugar level. These treats are also gluten free, egg free and easy to make lactose free and vegan (depending on the type of chocolate you use). "Give prunes a chance" is my motto!!!

Note that you will need a food processor to make this recipe. Also allow 2 hours for the mixture to chill in the fridge before handling.

Prunes are a fantastic source of antioxidants!

This recipe is:

  • Egg free
  • Gluten free

Date and Prune Confectionery

Makes 30-40 pieces


  • 180 grams (6½ oz) pitted dates, chopped coarsely
  • 60 grams (2 oz) pitted prunes
  • 90 grams (3¼ oz) hazelnuts, toasted and ground in a food processor
  • 60 grams (2 oz) cashew nuts, ground in a food processor
  • 1 teaspoon coconut oil
  • 6 tablespoons cocoa powder
  • 6 tablespoons agave nectar
  • 20 grams (¾ oz) dark, organic chocolate (with raw cane sugar), chopped finely
  • A couple of teaspoons orange juice if needed
  • 40 grams (1½ oz) dark, organic chocolate (with raw cane sugar), melted


  1. Chop the 180 grams dates coarsely.
  2. In a medium bowl, soak the dates and 60 grams prunes in warm water for 30 minutes.
  3. Meanwhile, toast the nuts. To do this, place the 90 grams hazelnuts on a baking sheet and toast them in the oven at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven! Let the nuts cool and rub the skins off. Chop finely.
  4. Place the 60 grams cashew nuts in a food processor and blend for at least 2 minutes. Scrape the sides of the bowl and continue blending for 1-2 minutes. Add the 1 teaspoon coconut oil and continue blending for 1 minute or until the consistency resembles peanut butter. Leave in the bowl.
  5. Drain the dates and the prunes (discard soaking water or use for smoothies!) and place in the food processor. Mix everything together for 7-10 seconds. You might need to scrape the sides of the bowl. Continue blending for 5 seconds or until the mixture is fairly thick and sticky.
  6. Add the 6 tablespoons cocoa powder and 6 tablespoons agave nectar and continue blending for 10 seconds.
  7. Chop the 20 grams chocolate.
  8. Add hazelnuts and chopped chocolate and continue blending for 5 seconds. If the mixture is dry/ heavy, add a couple of teaspoons orange juice.
  9. Place the mixture in a medium bowl and chill for 2 hours (for easier handling).
  10. With your hands, mould little balls and place on a plate or tray.
  11. Melt the remaining 40 grams chocolate. Place a clean, dry metal or glass bowl that fits snugly over the top of a saucepan. Brake the chocolate into uniform pieces and transfer to the bowl. Fill the small saucepan with water. Heat the saucepan over low heat until it begins to simmer, then turn heat off. Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is shiny, smooth, and completely melted. Let cool for 10 minutes.
  12. Dip the balls half way into the chocolate and transfer back to the plate. Allow to cool completely.


  • Roll the balls into cocoa powder or desiccated coconut for a tasty version.
  • You can use carob instead of the chocolate.
  • You can use milk chocolate instead of the dark chocolate if you prefer.
  • You can use orange flavoured or mint flavoured chocolate for variation (just make sure you use organic chocolate).
  • You can use Brazil nuts or cashew nuts instead of the hazelnuts.
  • Add some cacao nibs to the mixture for an extra healthy treat.
  • Keeps well in the fridge for several weeks. Keep in a closed container.
  • Instead of the cashew nuts, you can use the same amount of cashew butter if you prefer.