Moroccan Style Charoset | The Jewish Week | Food & Wine

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Moroccan Style Charoset

Cinnamon Dusted Date-Raisin “Truffles” with Walnuts, Rolled in Cinnamon
Moroccan Style Charoset

The author’s Moroccan Style Charoset.

Serves 12 / Makes Approximately 3 Cups or 4 Dozen 1-inch Balls

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For Charoset:

1 cup walnuts

½ cup slivered almonds

12 large Medjool dates or 20 regular-size dates, pitted and cut into large pieces

½ cup golden raisins

½ cup dark raisins

3 to 4 tbsp. sweet Passover wine

For Serving:

Cinnamon (for rolling and dusting the outside)

1 box matzah squares or mini matzah crackers


1. Place the walnuts and almonds in the food processor and pulse until coarsely ground, but not into a meal-like consistency (about 30 seconds).

2. Add the dates and raisins and combine in the food processor for about 30 seconds.

3. Add the wine and pulse until the mixture becomes a soft paste.

4. Taking one level tablespoon (or mini melon ball scoop) at a time, roll the thick paste into  1-inch balls (if the paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them). 

5. When all of the balls have been rolled, pour a couple of tablespoons of ground cinnamon onto a small plate and gently roll each ball in the cinnamon to lightly coat the outside. 

(You can also dust your hands with cinnamon and then roll each ball again between your palms to lightly coat, whichever way is easier.)

6. Serve charoset balls at room temperature stacked in a small decorative bowl or on a small platter alongside tea matzahs. Store balls in a tightly covered plastic container between layers of parchment or wax paper in the refrigerator for up to three days, or the freezer for up to one month.