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.
Nutrition
It soesn’t say in the recipe what kind of sugar to use so I tried light brown and also white. They tasted the same; the brown sugar one was just slightly darker. All in all I like the appearance of it more than the outcome. To me, it’s sweet on sweet on sweet and could use a bit of tweaking. Maybe lemon zest? I think someone’s suggestion of cardamom is also an interesting one.
another comment – all i could find were salty and hot pepper pistachios so I used walnuts. Wonder how they would taste with those pistachios? Zingy
just finished them. where i live in Mexico golden raisins are impossible to find, even on Amazon Mexico, so I used dark. The end result was darker than yours’ in the photo, but delicious. Happy Passover!
Love these! They were a huge hit. I added just a dash of cayenne to the sugar and cinnamon mix and it gave it a nice little zing. My niece made me promise to make her another batch as a reward for the afikomen!
I loved these and made them a bit less sweet (about half the honey, a little grape juice, no cinnamon sugar). Worked well in the food processor. Thanks so much!
Delicious! I used tart dried cherries instead of raisins and added a little chai tea to moisten the mixture. I also added a bit of cardamom to the cinnamon/sugar mixture. Nice flavor profile. Thank you for something different for Passover.
Love these! I followed the recipe exactly and they are delicious (I’ve found Ms. Avey recipes to be very reliable so was not surprised). Wouldn’t change a thing.
Made these for the first time and used them at our COVID seder, so just for our family with 3 kids. I used raisins, dried cranberries, some dried apricots, I think I did toss a fresh Granny Smith apple in, some date honey, and because my son is allergic to nuts and my husband doesn’t drink wine, I did use sesame seeds and also grape juice. I might have thrown in more dried fruit, too, not sure! A very forgiving and open-ended recipe. The sugar and cinnamon mixture worked out great and we loved the small bite-size aspect of the charoset truffle and now this is DEFINITELY going to be our new family tradition!
We ate these as a desert for our Seder and loved them. I substituted date syrup for the honey (tastes better, easier on the tummy and keeps it vegan) and used salted, roasted pistachios. I burned out the motor of my small Ninja food processor trying to make them. (I did small pulses, but it ended up in smoke.) So, it was an expensive recipe. My large Cuisinart was able to finish the job.
Why is honey not considered vegan?
Some folks do not consider honey vegan due to the fact that bees make it – so it is in that way an animal-made product.
I was looking for a “ball” for Easter (homemade paper lunch) bunnie treat bags, these were a perfect alternative to SUGAR treats and I too taxed my Kitchen Aid food processor with this one — little bit of motor smoke – dont think I burned it out yet. Cant wait to gift these!
Hi,
Does anyone know how long these / charoset can last in the fridge? I have a lot of leftover charoset from passover and want to make these for the second holiday this coming friday. Let me know please!
Hi Davianna, these will last until Friday if you keep them refrigerated, but you may need to re-coat them with sugar because the moisture from the inside may seep into the outer layer of the truffles.
I make these truffles every year, and everyone loves them. (I make them a little chunkier and less paste-like.) After every seder, my husband asks if I will make them as energy treats for Passover and all year ’round. Thanks for the great recipe and chag sameach!
Chag Sameach!
We made these from your recipe several years ago. We enjoyed them. The people at work wouldn’t even try them. Their loss. My family has discovered a Sephardic ancestor from long ago and we have been exploring our heritage through music, literature and food. Thank you for sharing this with us!
I made these for Passover 2016 and used date spread instead of pitted dates. They were a huge hit with my Ashkenazi, half Jewish, half shiksa/goyim family. Thank you, love your recipes!
Great recipe. I am a Shephardic Jew with roots from Spain, Aleppo and Colombia and this recipe was new to me and my family loved them. I used recipe for other occasions.
I made a couple of alterations. Because the fruit mixture is so sweet, I made much smaller (marble-sized) balls and rolled them in ground toasted pistachios. They taste better (to me) although they’re not as pretty as the photo.
How far in advance can these be made?
Hi Norma, Tori’s assistant Ashley here. These truffles can be made up to a week in advance if stored in the refrigerator.
You use unsalted pistachios, but should they be roasted or raw?
Raw.
Tori, I have not tried theses yet but I’m sure going to. They sound absolutely delicious, believe I’ll use the apricots also. My grown kids will love getting some of these. Thank You for the great recipes.
Next year (or sooner!) I’ll make these again, but double or triple the recipe. I had to hide them to keep the snackers from grabbing “just a taste” before seder. I’ll probably make them a little smaller too so everyone can easily fit a whole one in their mouth. Terrific recipe!!!!
Great Susan, glad to hear it!
I had two tweaks that I made. I added ginger to the sugar/cinnamon mix. I thought it added a little kick–more depth. I also added more pistachios.