4 dried prunes
1/2 cup Chocolate Soy Milk
1/4 cup water
1 cup chopped walnuts, divided
12 oz 60% Dark Chocolate Chips, divided
1/4 cup Light Prune Juice
1/2 cup Firm Silken Tofu
1 Tbsp. Benecol™ Light
- Soak the prunes in warm water to cover for 5-10 minutes, until soft. Drain the water from the prunes and add the soaked prunes and ¼ cup of water in a blender or food processor, and blend until it is a smooth pureed consistency. Set this prune puree aside for a later step.
- Place 1¾ cups of dark chocolate chips in a medium-size bowl, and set aside for a later step
- Combine tofu and soy milk in a blender or food processor. Blend until smooth and creamy. Pour tofu mixture into a medium saucepan.
- Add light prune juice to the tofu mixture and slowly bring to a boil over medium-low heat. Stir constantly to avoid burning the mixture.
- After the mixture reaches a boil, pour the hot tofu mixture over the dark chocolate chips. Let the mixture sit for about 1 minute to melt the chocolate.
- After chips are melted, using a spatula, fold the tofu and chocolate mixture until well blended. The mixture should be a consistent texture and color, with no visible chocolate chunks or tofu.
- Add 1 Tbsp. of Benecol Light and the pureed prunes to the chocolate tofu mixture. Mix until thoroughly combined.
- Pour the chocolate tofu mixture into a 9x11”pan, spreading evenly. Refrigerator for 10 minutes to firm. During this time, stir the mixture every 5 minutes, ensuring that it is becoming firmer, yet soft to touch.
- While the mixture is refrigerated, measure out ¾ cup of the chopped walnuts and chop them a little more finely.
- At the end of 10 minutes, add ¾ cup of finely chopped walnuts, and mix until walnuts are evenly spread throughout; again spreading the mixture evenly in the pan. Refrigerate another 5-10 minutes.
- Once it is the consistency of very thick pudding, scoop the mixture using a tablespoon and form into small 1-inch balls, placing them in rows on a cookie sheet covered in parchment paper.
- After you have made all the truffles, place the cookie sheet(s) in the freezer for 10 minutes to harden.
- Take the remaining ¼ cup of walnuts, and finely chop.
- Melt ¼ cup Dark Chocolate in the microwave, at 80% Power, until melted. TIP: Microwave in 15-second increments, and stir in between increments, until melted.
- After the truffles have been in the freezer for 10 minutes, take them out, 1 cookie sheet at a time. Top each truffle with ¼ tsp. of melted dark chocolate and sprinkle with a pinch of finely chopped walnuts.
- Refrigerate the truffles for at least an hour before serving. Remove the truffles from the refrigerator for 30 minutes prior to serving.
- Store refrigerated in an airtight container with wax paper between the layers of truffles to ensure they do not stick together.
Makes 55 truffles
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