The uniqueness of Moroccan charoset is its shape – it is rolled into small balls, similar to truffles, and coated with cocoa, coconut or sesame seeds. The origin of this custom is unknown, but popular theory posits that charoset simply evolved to take on a shape similar to that of other Moroccan sweets.
Ingredients for Charoset
- 1 cup pitted dates (vacuum pack) or date spread
- 1 handful golden raisins
- ¼ teaspoon cinnamon
- 2 tablespoons red wine or grape must
- 3 tablespoons walnuts finely ground
- 1 tablespoon almonds finely ground
For the coating:
- 3-4 tablespoons Cocoa Powder or ground coconut
Prepare the balls:
1. Mix all the ingredients except nuts and almonds in the food processor until a smooth puree. Add the nuts and almonds and pulse a few times to a rough mixture, just until they are evenly distributed.
2. Roll the puree into balls with wet hands.
3. Roll the balls in the cocoa or ground coconut, transfer to a mini-cupcake liner and keep in the refrigerator until ready to serve.