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
I made these last night for the first time and they are delicious! Thank you for the recipe. I just have one request: please consider removing the word “exotic“ from your description. I have listened to Sephardic Jews talk about how painful it is to be described with words like this by Ashkenazi folks.
Thanks Adrienne! Appreciate the sensitivity. My husband is half Sephardic. Removed the term.
I makes these every year, and every year they’re a hit! They’re especially good if your seders run long — they’re effectively nut & fruit energy bars and are great at staving off ginger until dinner.
Modifications: I add a touch of salt to the cinnamon sugar mix, along with e.g., cardamom, nutmeg, clove, and allspice to create a more complex warm spice blend.
Warning: Be very careful about loading up your food processor! Overdoing it killed my small, feeble one several years ago. It caught on fire. It was a whole thing.
Yes, about the food processor! I’m going to 2 seders and had to make in 5 batches to not overload. And I like the idea of adding additional spices to the mix when rolling, thank you! I don’t add suger, it’s plenty sweet.
This recipe was a hit last year and now I double it. The only change I make is to use pomegranate syrup instead of honey, and salted pistachios.
How far in advance can I make these? And store in fridge or freezer?
Thank
You can make these up to a few days ahead and refrigerate, but do so without the cinnamon sugar coating. Take them out and let them return to room temperature, then roll in the cinnamon sugar just before serving.
These were amazing! I found one recipe on Pinterest, & then I found one after another on your website that looked too yummy not to try! My mom decided to try to make this Charoset first, though she did change a few things based on what we had & up’d the cinnamon…. Something so healthy & yet it is soooo 🤤 delicious! Everyone who has sampled them has raved! I cannot wait for us to try more of your recipes!
Delicious! As a Hindu married to an Ashekenazi Jew, I was looking for recipes to gently nudge in more flavors that I enjoy. These were a major hit! I also made another charoset with apples, candied walnuts, and pomegranate.