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 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.
Note: If you have a smaller food processor, you might want to try preparing this recipe in smaller batches. The dates are pretty sticky and can overwhelm a smaller processing blade. Thanks to blog reader Renee for the heads up! 
Sephardic Charoset Truffles
Ingredients
- 2 cups pitted dates
- 1 cup dried apricots
- 1/2 cup raisins
- 3/4 cup shelled pistachios
- 2 tbsp honey
- 1/4 cup sugar
- 1 tsp cinnamon
- Place dates, apricots, raisins, pistachios and honey in a food processor and pulse for about 2 minutes until the mixture is smooth but still has texture.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. Dip the balls in the cinnamon sugar and coat thoroughly. Serve at room temperature.
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.
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?
Hey Tori! Gonna try these for the kids! I’ll let you know how they “go down!” xo
Hi Dear Tori in my country we have these balls too they are called dosvenyistkiskyas which is translate roughly to czars jewels very nice. best galina
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.
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!
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!
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!
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”!
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.
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