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
NOTES
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.
Robyn says
I made a half batch and wound up with more than two dozen.
Here are the subs made here:
Added one clementine, peel and all
Added cardamom
Halved the honey in recipe and halved sugar in coating
Figs for dates
Almonds for pistachio (as all I could find were chili lime. Bought, ate. No more pistachios in house. 😉 )
The result is sweet, very sweet, and I can’t see making these any large. They are dime sized.
Great process.
Tracy Goodman says
Salted or unsalted pistachio nuts? Okay….I know, I am a bit A-type.I am very excited Tom ake these for Pesach this year!
P.S.- I purchased unsalted….at $17.99 a lb. !
Tori Avey says
Unsalted is correct!
Mindy says
I made these last night for my seder; they are so yummy. My kids weren’t that into them, but that just means more for me and my husband. I too had some trouble getting them to blend smoothly like yours. I am wondering if my fruit was too dry, or it could be that I substituted the raisins for dried blueberries and a few cherries. I might have to make these year round as they remind me a lot of my favorite raw energy bar that sets me back about $2 every time I eat one! Thanks so much for sharing!
Tori Avey says
Hi Mindy! Glad you liked them. It’s possible your fruit was too dry, or perhaps your food processor is not as powerful as mine. At any rate, you can always add a touch of water (careful– start with a teaspoon and add from there) to help blend it to a smoother texture.
Arianne says
What would happen, do you suppose, if they were dipped in chocolate?
molly yeh says
i’ve been doing some early seder planning and just came across these. they look so amazing!! i have only ever had the ashkenazi charoset, but i think that’s going to have to change. these remind me of the homemade larabars i make with just ground dates and nuts, but i can only imagine how delicious they’d be in cinnamon sugar.
yay!!
Ed says
Tori and readers, just an FYI… I came across a video blog for Charoset Truffles (http://www.nytimes.com/video/2013/03/15/dining/100000002118536/haroseth-truffles.html) but there was no actual recipe, so I searched for a Sephardic recipe and found this one (ironic, since I am a regular Shiksa reader for the past year!). Melissa Clark uses a little pomegranate juice to achieve the right consistency and rolled them in coconut.
Tori, you never replied about the brand of food processor you use. I have a small Cuisinart, and am sure it could not handle this recipe. It may be time for me to upgrade. So what do you use/recommend?
Thanks!!!
Paige Ferguson says
YUM!!! These are delicious and really quick and easy. They are super sweet, so maybe just roll them in the sugar once. I used pecans instead of pistachios (we couldn’t find any) and made half of a batch to make sure we liked them. (; There’s only one thing……make sure your dates are pitted before you blend the whole thing…………
Joybilee Farm says
Your recipe appeared on the 4Zion website, (with attribution) but they left out the dates from the ingredient list. Just thought you’d like to know that its making the rounds.
I made your recipe last Spring and it was really good. My pistachios were a bit rancid tasting, so the second batch I substituted almonds. Thanks for sharing your recipe.
Chris
Robin Salvadori Allison says
Every year the in-laws (who are secular Jews) do a Thanksgiving potluck, and I decided (since they have a food processor) to fix these.
I added a 1/2 cup of dried cranberries and a couple pieces of candied ginger, since everything is better with ginger. Tasting it, it lacked “sparkle”, and 2 teapoons of orange liquor did it.
Since I had a bunch of pistachios left, we ground them fine and mixed with cinnamon and a touch of sugar for the coating. It was a double batch, and I’m worried (after we all tasted them) that 60 or so balls won’t be enough for the meal. Very yummy.
Tori Avey says
What a fun modification Robin! I’ll have to try it that way soon. Thanks for writing!
Kelly says
Shalome, Tori! I just made these and they are super easy AND super tasty!!!
My Cuisinart food processor seemed to have a hard time….even when I broke up the ball you mentioned…smelled like the motor was burning…so I left mine at a little chunkier consistency. Wondering what brand machine you have?
PS I just got back from a tour of Israel! Ahmazing!!!!
Juliet says
For many years, I worked retail, which meant crazy hours. It was really hard for me to find time to cook any sort of holiday goodies for the huge family seders that my now mother-in-law hosts. Now that I have the time, I want to impress her and all my new mishpacha! I made these for our 2nd night seder and they were a hit. I didn’t use a food processor, but chopped all the ingredients Ashkenazi charoset-style. Since you could see all the chunks of dried fruit and pistachio, they were very colorful and festive. I made them in the early afternoon and left them out – by the time of the seder, they had firmed up a little and tasted fantastic. I think I might use a little less honey and sugar the next time as they were quite sweet, but so so good. Your blog is adorable and thanks for the awesome recipe!
Barry Scott says
Made them for our Seders. Everyone loved them. Yum!
Samantha says
I’m very sorry to post a negative review, but these were so disappointing I feel the need to comment. My mother-in-law and I both independently found this recipe and made them. Everyone agreed that they were not good. We like all of the ingredients separately, yet somehow together we thought they were disgusting. My brother-in-law called them “the eleventh plague.” At least we all had a great laugh about it. I very much enjoy your blog, and I hope you are having a wonderful holiday.
Tori Avey says
Oy, Samantha!! I’m so sorry you didn’t enjoy these! The eleventh plague?? Ha! They do have a very distinct Middle Eastern flavor. If you’re only used to Ashkenazi charoset, the cinnamon combined with the fruit may have been the issue– it’s a unique flavor profile. I’ve received many raves about these this year, so I was surprised to read your review, but I suppose they can’t be everybody’s cup of tea. Hope your Passover was otherwise terrific! 😉
Bev says
I made these as a substitute for Easter Candy this year. Also had the food processor die mid-pulse, leaving me with something more like “Charoset Trail Mix Balls.” No matter, just rolled them into as non-lumpy balls as possible (thank you for the wet hands tip; indispensable.), covered them in a wee bit (1/2 what you recommended) of sugar and a whole lot more cinnamon.
Lent’s officially over, but we’ve decided to ration them out, as they’re totally addictive. Thank you so much for this recipe!
Ruth Anne Goldberg says
loved this recipe – i omitted the honey by mistake, and found that it was sticky enough to hold together without it – I also dusted the outside with cinnamon (no sugar), and they were still terrific. thanks!
Judy H says
These look wonderful, my mom would definitely have loved them. I’ll make them for my family during Pesach, thanks!
Jill says
Can the sephardic charoset truffles be frozen?
Tori Avey says
I would not freeze them Jill, but they will last quite a long time in the refrigerator– up to a week at least.
Jackie says
I made them with walnuts instead of pistachios and they are yummy!
Tabby says
Is there a good substitute for apricots? My husband and I don’t really care for them in many recipes.
Tori Avey says
Hi Tabby! You can substitute all dates. Raisins or dried apple slices would work, too.
Brandi says
These are really good! Two out of three kids love them. They are quick and easy to make. And a nice change of pace from Ashkenazi charoset.
Thank you for all of the interesting recipes can’t wait to try them all!