Looking to sweeten up your seder? Check out these chocolate covered charoset bites - TWO ways! Whether you want Sephardic spices with dates and apricots or Ashkenazi flavors with apples and cinnamon, we have the perfect recipes for you! 😋
BOOKMARK this page for later and TAG us if you try it! A collaboration between @LivLaughCook, @ariel.loves, and @JewishFamilyMagic
Sephardic Style- yields 6-8 truffles- requires food processor
1 cup finely diced apples (1/2-1 apple)
½ cup chopped pecans
4 dried pitted dates
5 dried apricots
½ tsp pumpkin pie spice (combination of cinnamon, ginger, nutmeg, cloves)
2 tbsp almond flour
1 cup dark (or semi-sweet) chocolate chips, melted with 1/4 tsp coconut oil
1 cup dried fruit trail mix (for decorating)
Ashkenazi Style- yields 6-8 truffles- chopped by hand
1 cup finely diced apples (1/2-1 apple)
½ cup finely chopped walnuts
¼ cup almond butter
¼ cup raisins
1 tbsp honey
½ tsp cinnamon
Sephardic Version by @LivLaughCook
1In a food processor, pulse together the apples, pecans, dates, apricots, spice, and almond flour until a sticky mixture forms. Line a baking tray with parchment paper. Take about 2 tbsp of the charoset mixture and roll it into balls (this works best with wet hands). Dunk it into the melted chocolate and place on the parchment paper. Sprinkle with dried fruit/nut trail mix. Put in the refrigerator or freezer to set.
Ashkenazi Version by @JewishFamilyMagic
2In a large bowl, combine the diced apples, walnuts, almond butter, raisins, honey, and cinnamon. Line a baking tray with parchment paper. Take about 2 tbsp of the charoset mixture and roll it into balls. (This works best with wet hands. If you're having trouble, you can always refrigerate the mixture for 30 minutes to firm up.) Once the truffles are shaped, if they seem firm enough to dunk into chocolate, then proceed. Alternatively, freeze them for 20 minutes to harden. Dunk it into the melted chocolate and place on the parchment paper. Top with sea salt and walnuts.. Put in the refrigerator or freezer to set.
Ingredients
Sephardic Style- yields 6-8 truffles- requires food processor
1 cup finely diced apples (1/2-1 apple)
½ cup chopped pecans
4 dried pitted dates
5 dried apricots
½ tsp pumpkin pie spice (combination of cinnamon, ginger, nutmeg, cloves)
2 tbsp almond flour
1 cup dark (or semi-sweet) chocolate chips, melted with 1/4 tsp coconut oil
1 cup dried fruit trail mix (for decorating)
Ashkenazi Style- yields 6-8 truffles- chopped by hand
1 cup finely diced apples (1/2-1 apple)
½ cup finely chopped walnuts
¼ cup almond butter
¼ cup raisins
1 tbsp honey
½ tsp cinnamon
Directions
Sephardic Version by @LivLaughCook
1In a food processor, pulse together the apples, pecans, dates, apricots, spice, and almond flour until a sticky mixture forms. Line a baking tray with parchment paper. Take about 2 tbsp of the charoset mixture and roll it into balls (this works best with wet hands). Dunk it into the melted chocolate and place on the parchment paper. Sprinkle with dried fruit/nut trail mix. Put in the refrigerator or freezer to set.
Ashkenazi Version by @JewishFamilyMagic
2In a large bowl, combine the diced apples, walnuts, almond butter, raisins, honey, and cinnamon. Line a baking tray with parchment paper. Take about 2 tbsp of the charoset mixture and roll it into balls. (This works best with wet hands. If you're having trouble, you can always refrigerate the mixture for 30 minutes to firm up.) Once the truffles are shaped, if they seem firm enough to dunk into chocolate, then proceed. Alternatively, freeze them for 20 minutes to harden. Dunk it into the melted chocolate and place on the parchment paper. Top with sea salt and walnuts.. Put in the refrigerator or freezer to set.
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