Ashkenazi charoset, which is the charoset most American Jews are familiar with, is usually made as a chunky, sticky mixture of apples, walnuts and sweet kosher wine. Sephardic Jews in the Middle East and Mediterranean make charoset somewhat differently, using dates and a variety of nuts in the mix (almonds, pine nuts, pistachios). Sephardic charoset may or may not include apples or wine.
One of the more interesting ways charoset is served in the Middle East is in a ball or truffle form. Moroccan Seders will often serve these charoset truffles rather than the spreadable charoset we are more familiar with here in America.
I adapted these Sephardic Charoset Truffles from a traditional Moroccan charoset recipe that a friend shared with me. While charoset balls are usually dipped in cinnamon, I like to dip mine in cinnamon and sugar mixed together. I use pistachios because I love them, but you can substitute any kosher for Passover nut of your choice.
Making the truffles is a very sticky process, so be prepared to scrub your hands afterward! These candy-like charoset truffles can be enjoyed for Passover and year-round.
If you have a smaller food processor, you will want to prepare this recipe in 2 or 3 batches. The dates are pretty sticky and can overwhelm a smaller processing blade.
Note: I have updated this recipe slightly by changing the ratio of the dried fruit to half dates, half apricots. When originally posted, the ratio was 2 cups dates, 1 cup apricots. I like the truffles better with a more pronounced apricot flavor. If you’d like to make it as originally posted, use the ratio of 2 cups dates, 1 cup apricots. Enjoy!
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Sephardic Charoset Truffles
Ingredients
- 1 1/2 cups pitted dates
- 1 1/2 cups dried apricots
- 1/2 cup golden raisins
- 3/4 cup shelled pistachios
- 2 tablespoons honey (for vegan use date syrup or agave)
- 1/4 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.
NOTES
Nutrition
I am very excited to make this on Friday! Thank you, looks like the most delish recipe for Charoset out there!
I made these for our Sisterhood Pesach potluck. Almost everyone there (except me!) was Sephardic and I had the hit dish of the group! Thanks so much!!
You had me at pistachio, you sealed the deal with the dates.
Sound delicious. We did a charoset bar one year- made about 5 different kinds- and had a nice break while everyone got up and picked their selections and came back for their ‘korech’.
ANYHOW, I am forced into working in advance, as I will be flying home hours before hosting at my house (yes, crazy). Maybe not dip them at all and just do a single dip before serving? Chill or store at room temp?
I love dates and love this recipe 🙂
I can not wait to try this dish, they look yummy, they are very healthy for you too. Thank so much for sharing, I am looking forward to more healthy recipes.
I am absolutely loving all of your Passover recipes, and I can’t wait to get started on my cooking! This recipe looks like the best of all – I’m a total sucker for dates, and my seder table always has both Ashkenazi and Sephardi charoset. Mmmm…getting hungry already! 🙂
When I have to deal with dates and raisins, I just run them through the meat grinder attachment for my kitchen aid. It deals with them in a flash. I’m going to make these by pushing all of the ingredients thought the meat grinder.
Oh, I love your suggestion. I will be doing that. I love apricots too, but don’t have any of those at the moment. When I can get my hands on some, I’ll try that, too.
I’ve never heard of this kind of truffle. I absolutely LOVE dates! I have some Medjool dates on hand, left over from making date syrup. Do you think the texture would be affected if I made half the truffle recipe? I don’t think the Mister and I can eat them all ourselves. 🙂
You can totally halve the recipe, no problem Faythe. Also, if you love dates, you can up the ratio of dates to apricots– instead of half/half, you can do 2/3 dates, 1/3 apricots. This will give it a more date-like flavor. I really love the essence of apricot in these, though– either way is great! 🙂
This recipe looks great-I can’t wait to try it next week. How far in advance can I make these? How do I store them?
Thank you.
Hi Alisa, I wouldn’t make them too far ahead. They do last a long time at room temperature, but if they sit for longer than 24 hours they become moist and sticky. Leave them out, uncovered, at room temperature– keep them in a single layer on a plate lined with paper towels. You can make them 1-2 days ahead; you may need to re-dip them in the cinnamon sugar a few hours before the Seder to freshen them.
Mmm, yum! Your recipe is very much like mine except that I used figs instead of dates and I add an apple to the mix. It helps with the thickness of the charoset when processing.
Made a double batch. I think I’ll try walnuts the next time. These would be wonderful on cracker or French bread with brie cheese any time during the year. Recipe is definetly a “winner”!
Oh yummy! These look amazing! I’m allergic to nuts though. Can I make them without? Can I add something else for crunch? Are sunflower seeds kosher for passover?
Renee, thanks for the heads up, I’m going to make a note of that in the blog. I have a heavy duty processor, and I can imagine a smaller processor might be overwhelmed by all those dates!
Kate– sunflower seeds are kitniyot, which is considered by Ashkenazi Jews not to be kosher for Passover. However, Sephardic Jews do eat kitniyot on Passover, and a growing number of Ashkenazi Jews have adopted the practice. Here’s a blog that explains in greater depth: http://theshiksa.com/2010/03/12/chametz-vs-kitniyot/
Sunflower seeds would work great as a substitute. My fiance’s family is half Sephardic, so we do enjoy kitniyot for Passover. For us, seeds would be a suitable substitute. You could also try subbing shredded coconut for the nuts– it’s not a traditionally Sephardic ingredient, but I bet it would be tasty and provide the needed texture (it would make the truffles a bit spongier than using the nuts). If I have any other ideas I’ll let you know. Good luck!
For my second Shiksa Passover I needed a great desert. Unfortunately my tiny food processor could not handle the stickyness of the dates and apricots so I ended up having to mush most of it by hand!
Luckily after all that work they came out great and my bf’s family loved them 🙂
I’m trying the Matzoh Apple Pie for night 2
Thanks!
It’s almost midnight and I just finished a batch for tomorrow night. 🙂 They’re YUMMY!
I made about 50, btw, because I did teaspoon sized balls.
Thank you so much for the recipe!
These look awesome! Just to clarify, are you using dried apricots or fresh in this recipe?
Hey Rachel, use dried apricots– thanks for catching that, I updated the blog!
Nancy K, just eat them with your fingers like little candies. 🙂
Hey Tori! Gonna try these for the kids! I’ll let you know how they “go down!” xo
I’ve never seen these before! how cool. Do you break them down and spread them onto the matzoh or just eat them by themselves with your fingers?
I am not jewish but love to cook so I might try to cook this and if my father was alive he would definitely cook it thanks for the great recipes.