- In a food processor, purée the prunes, tahini, maple syrup and water until smooth. The texture will be slightly oily. Mix in the melted chocolate. The mixture will quickly start to firm up. Transfer to a bowl. Cover and refrigerate for 1 hour.
- Stir the mixture with a spatula until smooth.
- With a 1-tbsp (15 ml) ice cream scoop, shape the mixture into balls. Finish by rolling the balls in your hands.
- Place the sesame seeds in a bowl. Roll the truffles in the sesame seeds, pressing to coat well. The truffles will keep for 2 weeks in an airtight container in the refrigerator. Let sit at room temperature before serving.