A sweet trio of better

Chocolate-Covered Fudge Cake

Chocolate lovers rejoice! If healthier eating is a part of your #LifeGoals, these indulgent treats will help you tick that box, guilt-free.

Find more better-for-you desserts at CaliforniaPrunes.org.

VEGAN BROWNIES

Prep time: 10 minutes

Vegan Brownies

Cook time: 25 minutes

Servings: 9

A quick substitution that makes healthier eating easy, antioxidant California prunes are a versatile ingredient that can replace added fats and eggs in all kinds of recipes while adding a slew of nutrients – including copper, boron and polyphenols – that support bone and gut health.

INGREDIENTS

· 16 ounces pitted California prunes

· 1/2 cup hot water

· Nonstick cooking spray

· 6 ounces unsweetened chocolate

· 1/2 cup extra-virgin olive oil

· 2 cups light brown sugar

· 10 ounces prune purée

· 1 1/2 cups all-purpose flour

· 1 tablespoon baking powder

· 1/4 cup cocoa powder

· 2 teaspoons vanilla extract

· Flaked sea salt

PREPARATION

· To make prune purée, in blender combine prunes and water then pulse to blend until a smooth, pourable consistency forms, scraping sides, if necessary; set aside. (Purée may be stored in an airtight container in refrigerator for up to four weeks.)

· To make brownies, preheat oven to 350º F. Line 9″ x 9″ baking pan with parchment paper and lightly grease with nonstick cooking spray.

· In double boiler, melt chocolate and olive oil; whisk in sugar and prune purée and mix until sugar dissolves.

· In large bowl, sift flour, baking powder and cocoa powder; gently fold in chocolate and prune mixture then add vanilla.

· Spread batter in prepared pan, sprinkle with flaked sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.

· Cool in pan; remove then cut brownies into 3″ squares.

CHOCOLATE-COVERED FUDGE CAKE

Prep time: 15 minutes

Cook time: 55 minutes

Yield: 1 8″ cake

Rich, delicious, and grain- and gluten-free, this yummy dessert is naturally sweetened using prunes instead of added sugar. High in vitamin K, prunes help promote bone mineralization and are also a good "gut food," which means a single serving – roughly 4-6 prunes – can support a healthy microbiome.

INGREDIENTS

· Coconut oil spray

· 14 tablespoons butter, chopped

· 2 teaspoons vanilla extract

· 3/4 cup cocoa powder

· 10 soft, pitted prunes, chopped small

· 1/3 cup maple syrup

· 6 eggs

· 1/2 cup coconut sugar

· 1 cup almond meal

· 1 cup full-fat coconut milk

· 1 1/3 cups dark chocolate morsels

PREPARATION

· Preheat oven to 300º F and lightly coat bottom and sides of 8″ springform pan with coconut oil spray; place round piece of parchment paper in bottom of pan and lightly coat with coconut oil spray.

· In small saucepan over low heat, place butter and vanilla, then use sieve to sift cocoa powder into pan; stir with spatula until completely smooth, then remove from heat and set aside.

· Place chopped prunes and syrup into bowl of food processor fitted with an "S" blade; top with cooled butter mixture and process until smooth. Transfer to large mixing bowl, scraping all chocolate mixture from food processor with spatula.

· In bowl of stand mixer fitted with whisk attachment, whip eggs and coconut sugar on high speed until tripled in volume, about 7 minutes.

· Add one-third of egg mixture to bowl with chocolate mixture; using spatula, gently fold together until completely combined. Add almond meal and remaining egg mixture to bowl and gently fold to combine.

· Pour batter into prepared pan and bake 55 minutes, or until set. Once cooked through, transfer cake to cooling rack and cool completely in pan.

· To make ganache, in top of double boiler, melt coconut milk and dark chocolate morsels until completely smooth; pour prepared ganache over cake and serve immediately for molten fudge effect.

CHOCOLATE ENERGY BITES

Chocolate Energy Bites

Recipe courtesy of Meg van der Kruik on behalf of California Prunes

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 24 pieces

These grab-and-go snacks are a perfect way to refuel for an adventure, recharge after a workout or to simply savor as a healthy treat.

INGREDIENTS

· 16 ounces pitted California prunes

· 1/2 cup hot water

· 1 cup old-fashioned or gluten-free oats

· 2/3 cup toasted, unsweetened shredded coconut

· 1/2 cup creamy natural nut butter (peanut or almond)

· 1/2 cup pecan meal

· 1/2 cup prune purée

· 1/4 cup unsweetened cocoa powder

· 1 teaspoon vanilla extract

PREPARATION

· To make prune purée, in blender combine prunes and water then pulse to blend until a smooth, pourable consistency forms, scraping sides, if necessary; set aside. (Purée may be stored in an airtight container in refrigerator for up to four weeks.)

· To make energy bites, in mixing bowl stir oats, coconut, nut butter, pecan meal, prune purée, cocoa powder and vanilla extract until completely combined.

· Cover and chill in refrigerator 30 minutes. Once chilled, use small cookie scoop or measuring spoon to measure equal-sized amounts of mixture, then form into balls by applying gentle pressure to dough using palms. Do not roll as balls will break apart.

· Store covered in airtight container in refrigerator up to one week.

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