By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board & am eligible to win prizes associated with the contest. I was not compensated for my time.

I love bite size things – probably a little too much. Why? Because they are bite size! That means they are too easy to just pop in your mouth and lose track of how many you eat. These little bite-size babies? The perfect little fiber-filled goodies that are low in calories and high in potassium with just a touch of sweetness. And only three ingredients? What in the world could be easier to blend together? Here are some yummy vegan, gluten-free, sugar-free, raw 3 Ingredient Almond Plum Truffles.

These little snackable truffles may not be the type that you just randomly want to toss in your mouth. Plums are an amazing way to keep your digestive track in order without having to take some highly processed, soluble-powder you dump in some water. Nope, dried plums are rich in potassium and good for bone health – and yes, help keep your innards regular. Where I grew up we had plums trees – the most amazing summer treat. Always so sweet that you just kept going back for more – and then went to the bathroom. The same is true for me and dried plums. Just two dried plums and I am a gassy mess, but I’m regular. And that is difficult sometimes to be. Ever since I had the gastric bypass surgery I am either heading quickly to the bathroom or backed up (TMI?) but it is something people don’t tell you before surgery. They tell you about dumping syndrome (yes, it’s what it sounds like) but not that you may get backed up. Dried plums? A staple in my refrigerator. You can learn more about how healthy these little gems are here.

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These little babies are so simple to make. Soak your dried plums in hot water about 30 minutes then drain. Meanwhile add 1/4 cup almonds to the food processor and grind into bits then pour into a small bowl. Add rest of almonds and cocoa powder to the food processor and pulse a few times. Add drained prunes and pulse a few more times. Add a couple tablespoons water and then run food processor until everything is moving and blended. Dump into a bowl and put in fridge about an hour. Take out and line a baking sheet with parchment paper. Spray hands with non-stick spray then spoon a small portion of the mixture into your hands then roll into balls. Roll through the ground almonds then place on baking sheet. Freeze until firm, then pop into plastic container or ziplock baggie and keep in the freezer. They stay firm but not frozen – the perfect little bite.

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Almond Truffles

1 1/4 C Almonds
1 C California Dried Plums, soaked
2 Tbsp Cocoa Powder
2-3 Tbsp Water

1. Soak prunes in hot water about 30 minutes then drain.
2. In a small food processor add 1/4 cup almonds and pulse until crumbs, not butter. Dump into a small bowl.
3. Add rest of almonds and cocoa and pulse about 30 seconds.
4. Add dried plums then blend until combined, and butterish.
5. Dump into a bowl and put in fridge about an hour.
6. Roll into balls then roll in almond crumbs.
7. Place on parchment lined plate and put in fridge.
8. Eat cold.