Ingredients

• 1/2 cup pitted prunes
• 3 tablespoons sugar-free strawberry preserves
• 3/4 cup dried apricots
• 3/4 cup unsweetened cocoa powder
• 1/2 cup semisweet chocolate morsels

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Instructions

1. In a food processor, puree the prunes and preserves together. Add the apricots and process until pureed. Add 1/2 cup of the cocoa and process until smooth.
2. Line a baking sheet with waxed paper. Drop heaping teaspoons of the fruit mixture onto the baking sheet and refrigerate until firm, about 20 minutes.
3. Roll each truffle into a smooth ball about 3/4-inch in diameter.
4. In a saucepan, melt the chocolate morsels. Roll some of the truffles in the remaining 1/4 cup of cocoa and drizzle melted chocolate over the rest. Refrigerate until firm, about 30 minutes.
5. The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for several weeks.