Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts

This week we have to thank Jennifer Abadi for this Passover Recipe.  Jennifer is The JCC in Manhattan's Chef Instructor and Cookbook Author.  She joined us at Zabar's on Sunday, March 29th for a cooking demo and tasting, sharing this and many other recipes.  Learn more about Jennifer and The JCC.

Watch Jennifer prepare the Moroccan Charoset "Truffles" in this cooking video.

The Recipe Description:
Rolled into small soft balls and coated lightly with ground cinnamon, this Moroccan style charoset resembles chocolate truffles more than it does traditional charoset, and is perfect for those looking for new and creative ways to celebrate their delicious seder meals. You can prepare these a week in advance and layer them in-between pieces of parchment or wax paper, seal them in a plastic container, then freeze them. When ready to serve, place them on a small serving platter or bowl, and allow them to come to room temperature about 1 hour before serving at the seder table. They are especially nice when served alongside your traditional family charoset in a bowl.

 

View a print ready page. Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts Yield: Serves 6 to 8 (approximately 1 ½ cups or 24 one-inch balls) For Charoset: ½ cup walnuts 1/4 cup slivered almonds 6 large Mejool dates or 10 regular-size dates, pitted and coarsely chopped 1/4 cup golden raisins 1/4 cup dark raisins 1 to 2 tablespoons sweet Passover wine, such as Manichewitz     For Serving: 1 Box of Matzah Sheets or Cracker Size Matzahs Cinnamon (for dusting the outside)     Preparation: 1. Place the walnuts and almonds into 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 until a thick paste is formed. 3. Add one tablespoon of the wine at a time until the paste is smooth but not so sticky that you cannot roll it into small balls. 4. Taking approximately one tablespoon at a time, roll the thick paste into 1-inch balls* (if they paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them) and sprinkle the outsides lightly with cinnamon. Store balls in a tightly covered plastic container in refrigerator for up to one week. 5. Dust the outsides of the balls with ground cinnamon. Serve haroset balls at room temperature on a platter, alongside tea matzahs (can also be served as a paste in one or two small dessert bowls, placed at either end of the Seder table.) ©2009 Jennifer Abadi, www.fistfuloflentils.com *Note: If you wish to serve it in the more common way of a paste in a bowl, then add a little more wine and warm water to make a bit smoother and softer for spreading.

Zabar's Recommends: Dried Majool Dates     Natural Raw Almonds     KitchenAid 12-cup Food Processor     Cuisipro Deluxe Batter Bowl     Danesco Stainless Steel Measuring Spoons     Amco Stainless Steel Measuring Cups