Pulse prunes, almond meal, cocoa powder, vanilla, and salt in a processor until a sticky paste forms. If you like a chunkier filling, pulse a bit less. If you like chaos, pulse until it’s smooth—that’s your call.

Add maple syrup a teaspoon at a time, testing the sweetness as you go. You want it sweet enough to feel like dessert, not dessert-flavored glue.

Roll the mixture into small balls, about the size of a marble. If it’s too crumbly, splash in a touch more syrup or a teaspoon of warm water.

Chill the filling balls for about 15-20 minutes. This helps them hold their shape during coating.

Gently melt the dark chocolate with the coconut oil over a double boiler or in short bursts in the microwave, stirring until silky smooth. Don’t scorch the chocolate—nobody wants bitter heartbreak.

Dip each filling ball into the melted chocolate, coating completely. Tap off excess and place on a parchment-lined tray.

Dust with a light sprinkle of cocoa powder if you want an extra cocoa kick. Chill again until set, about 20-30 minutes.

Sneak a bite (or three) once they’re firm, and store leftovers in an airtight container in the fridge for up to a week.