Chocolate Charoset Bites (Edit recipe)

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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

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

16

Serves: 8

Ingredients

Sephardic Style- yields 6-8 truffles- requires food processor

1 cup Apples, Honeycrisp, Finely diced, 1/2-1 apple
0.5 cup Pecans, chopped
4 Organic Pitted Dates - Mavuno Harvest
5 Apricots, Dried
0.5 tsp Pumpkin Pie Spice, combination of cinnamon, ginger, nutmeg, cloves
2 Tbsp Almond Flour
1 cup Baking Chocolate Chips, melted with 1/4 tsp coconut oil
1 cup Tony's Trail Mix: Chocolate, Pistachio, Cranberry & Coconut - Nana Joes, for decorating

Ashkenazi Style- yields 6-8 truffles- chopped by hand

1 cup Apples, Honeycrisp, Finely diced, 1/2-1 apple
0.5 cup Walnuts, finely chopped
0.25 cup Almond Butter
0.25 cup Raisins
1 Tbsp Honey
0.5 tsp Cinnamon, Ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sephardic Version by @LivLaughCook
In 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
In 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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	488
Fat:	40 g
Carbohydrates:	38 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	94 mg
Fiber:	11 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.