In a food processor, blend together prunes, egg, and ½ cup yogurt until smooth. Slowly add in flour until a batter is formed.
Roll dough into balls and place onto a baking sheet lined with parchmentpaper.
Bake for 10-12 minutes until fully cooked.
Remove from oven and allow balls to cool.
Once cooled, coat with remaining yogurt to ‘frost’ the cake pops and top with sprinkles if desired. Place balls into the freezer for 1 hour to allow the yogurt to harden.