This is an adaptation of my Grandmother Stella’s charoseth recipe. My grandmother would make these charoseth “truffles” back in Tangier, Morocco, and then she continued to make them when she moved to Toronto. When I started making my own seders about 15 years ago, I continued my grandmother’s tradition by making her charoseth recipe.

The charoseth paste is rolled into little cinnamon balls, which makes for an attractive presentation. At the seder a few of the balls are mashed with wine or grape juice to make it dip-able or spreadable, depending on your custom.

I like to make some extra charoseth balls to serve as dessert or enjoy as a snack over the holiday.

1 cup pitted dates, soaked for about an hour to soften slightly
1 apple, diced
3/4 cup ground walnuts
cinnamon for rolling

Place the dates, apple, and walnuts into your food processor and blend until it becomes a thick paste. You made to stop it several times to scrape down the sides.

Form golf ball sized balls and roll in cinnamon. Store in an airtight container until you are ready to serve.

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