📝 About This Recipe
Inspired by the rich, fruit-forward traditions of Sephardic Jewry, these Haroset Truffles transform the symbolic Seder paste into a sophisticated, bite-sized confection. Each truffle is a dense, chewy melody of Medjool dates, mission figs, and crunchy walnuts, brightened by warm Moroccan spices and a whisper of floral rose water. They are naturally sweet, elegantly rustic, and serve as a stunning bridge between tradition and modern dessert artistry.
🥗 Ingredients
Fruit & Nut Base
- 2 cups Medjool Dates (pitted and packed)
- 1/2 cup Dried Mission Figs (stems removed)
- 1/4 cup Golden Raisins (soaked in warm water for 5 mins then drained)
- 1 cup Walnuts (lightly toasted)
- 1/2 cup Slivered Almonds (toasted)
Aromatics & Binding
- 3 tablespoons Sweet Kosher Wine (such as Manischewitz or a sweet Port)
- 1 1/2 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cloves
- 1/2 teaspoon Rose Water (optional, for floral depth)
- 1 pinch Sea Salt (to balance sweetness)
- 1/4 cup Granny Smith Apple (peeled and very finely grated)
The Coating
- 1/2 cup Raw Pistachios (finely chopped or pulsed in food processor)
- 2 tablespoons Unsweetened Cocoa Powder (for a chocolate-style finish)
- 1 tablespoon Dried Rose Petals (culinary grade, crushed)
- 1/4 cup Shredded Coconut (unsweetened, finely desiccated)
👨🍳 Instructions
-
1
Start by toasting your walnuts and slivered almonds in a dry skillet over medium heat for 3-5 minutes until fragrant and golden. Set aside to cool completely.
-
2
In a food processor, pulse the cooled walnuts and almonds until they are coarsely chopped. You want a bit of texture, not a fine meal. Remove and set aside in a small bowl.
-
3
Place the pitted Medjool dates, dried figs, and drained golden raisins into the food processor. Pulse until the fruit forms a thick, sticky paste that clumps together.
-
4
Add the grated apple to the fruit paste. Pulse 2-3 times just to incorporate. The apple adds essential moisture and a traditional Ashkenazi touch to this Sephardic-style base.
-
5
Add the sweet wine, cinnamon, ginger, cloves, rose water, and sea salt to the processor. Process until the mixture is smooth but still retains some character.
-
6
Transfer the fruit mixture to a large mixing bowl. Fold in the reserved chopped nuts by hand using a spatula until evenly distributed throughout the 'dough'.
-
7
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This makes the sticky mixture much easier to handle and roll.
-
8
While the mixture chills, prepare your coatings. Place the finely chopped pistachios in one shallow bowl, the cocoa powder in another, and the coconut mixed with crushed rose petals in a third.
-
9
Line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, portion out the mixture into 1-inch balls.
-
10
Lightly dampen your palms with a bit of water or oil to prevent sticking, and roll each portion into a smooth, round sphere.
-
11
Roll each truffle in your choice of coating, pressing gently so the toppings adhere to the surface. For a professional look, do a variety of each coating.
-
12
Place the finished truffles on the prepared baking sheet and refrigerate for another 20 minutes to firm up before serving.
💡 Chef's Tips
If the mixture is too wet to roll, add a tablespoon of almond meal or more chopped nuts to firm it up. Ensure your dates are fresh and soft; if they feel hard, soak them in hot water for 10 minutes and pat dry before using. For a nut-free version, replace the walnuts and almonds with toasted sunflower seeds and pepitas. These can be made up to 5 days in advance and stored in an airtight container in the fridge; they actually taste better as the spices meld. To get a very fine pistachio coating, use a spice grinder but pulse carefully to avoid making pistachio butter.
🍽️ Serving Suggestions
Serve on a silver platter alongside fresh orange slices and sprigs of mint. Pair with a glass of chilled dessert wine or a strong Israeli coffee. Arrange them in gold mini-cupcake liners for an elegant Seder table presentation. Offer them as a 'munch' during the Maggid (storytelling) portion of the Seder to keep guests energized. They make a wonderful host gift when packaged in a clear box with a ribbon.