Sephardic Charoset Truffles

Serving Size: 10

An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

Recipe by: Tori Avey

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Ingredients

1.5 cup pitted Medjool date
1.5 cup dried apricots
0.5 cup golden raisins
0.75 cup shelled pistachios lightly roasted and chopped
2 tablespoon honey for vegan use date syrup or agave
0.25 cup sugar
1 teaspoon cinnamon

Instructions

Place dates, apricots, raisins, pistachios and honey and place in a food processor.
Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

Reheating Instructions

Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition