When people tell us they’re too intimidated to make dessert, we immediately send along this Chocolate Covered Prune And Almond Clusters Recipe.
Why? Because it is seriously easy to make and teaches you a few skills.
First, this recipe will help you learn how to properly melt chocolate and, second, it proves that more is not necessarily better when it comes to dessert.
Yes, it is as simple as stirring together toasted almonds, prunes, and chocolate then dropping them by the spoonful into clusters. So, if you remember how to make those dribble sandcastles from hanging at the beach as a kid, you can make this recipe. Oh, and did we mention they’re topped with a sprinkle of flaky sea salt and coarse sugar for a sweet-salty mix?
Focus On Healthy-ish Recipes
Hang around here long enough, and you’ll notice all our recipes are whole foods and healthy-ish, which means that even when we make something like a sweet treat, we still opt for real ingredients that bring real nutrition.
This recipe was crafted as part of a partnership with California Prunes. They challenged us to share how to use prunes for a healthy swap, and we immediately went to dessert! We like to have something with chocolate daily, and whenever we can double down and not only tame our sweet tooth but also get real nutrition, we’re all about it.
A Word About California Prunes
You know that prunes are dried plums, but you may not know that most California prunes hail from the Petit d’Agen plum that was brought to California from France during the Gold Rush.
Fast forward, and today California grows 99% of the U.S production of prunes and 40% of the worldwide production! We like to use the D’Noir Prunes in recipes because they’re preservative-free, and they tend to be plump and flavorful.
Prunes aren’t just tasty but are also nutritional powerhouses as they don’t have fat or cholesterol but do have vitamins, fiber, and antioxidants. A serving of just four prunes has 11% of your recommended daily fiber, 6% potassium, 20% of vitamin K, so they’re a great addition to a healthy immune system.
TLDR: prunes contribute to bone health, bring tons of antioxidants, and support digestive health.
About This Recipe
If you’ve had chocolate-covered dried fruit of any kind, then you know it’s a delicious combo. While we often opt for dark chocolate-covered dried fruit, this recipe uses a mix of both milk and dark chocolate for a balance of rich and intense flavor.
But this recipe is a case of less is more in that simply mixing toasted almonds into chocolate-coated prunes and topping it with flaky salt is perfection!
Variations On This Recipe
You could make this recipe fancy as heck and mix in as many or as few things as you’d like. Maybe a mix of nuts, additional dried fruit, or even adding a pinch of spice (say, cinnamon, cayenne, or cardamom). But trust us when we say it’s pretty perfect as is.
PIN IT FOR LATER!
Want to cook this recipe at a later date? Pin it to your Pinterest account so you can access it when you need some cooking inspiration!
Chocolate Covered Prune And Almond Clusters Recipe
- 1 cup whole raw almonds
- 1 cup dried prunes sliced into thin strips
- 5 ounces dark chocolate
- 5 ounces milk chocolate
- Pinch Maldon sea salt or other flaky sea salt, for garnish
- Pinch Turbinado or sanding sugar for garnish
- Toast The Nuts: Turn the oven to 350°F and place a rack in the middle. Spread the nuts out on a rimmed baking sheet then toast them until they’re fragrant and just starting to turn golden brown. Remove from the oven and let cool until they’re cool enough to handle.
- Melt The Chocolate: Before you melt the chocolate, line a baking sheet with wax paper, parchment, or a baking mat and set it aside.Set up a bain-marie by placing an inch or two of water in a small saucepan and heating it to a simmer. Place a heatproof bowl (stainless steel or glass work well) over the water and add the chocolate and stir until it’s evenly melted.
- Make The Clusters: Once the chocolate is melted, remove it from the heat and add the nuts and prunes. Stir to make sure all the ingredients are evenly coated in the chocolate. Using a soup spoon, drop the mixture into mounds on the prepared baking sheet, spacing them at least 1-inch apart. (You should have about 15 clusters.)Top each cluster with a pinch of salt and sugar, then place in the refrigerator until they’re set up. Serve immediately or store in the refrigerator until ready to serve.