Charoset – Chef Dawn’s Favorite Passover Recipes

You are here: / / / / Charoset – Chef Dawn’s Favorite Passover Recipes
Charoset 2 Ways Pinterest Post

Charoset and Sephardic Charoset

As Passover approaches, we’re starting to look at how traditional Passover recipes fit into the AH lifestyle. While replicating a better version of Matzah is not within my ability, I have worked with other Passover staples to bring you delicious versions that better fit a healthy way of eating.

One of my favorite parts of Passover (and usually the most sugar-laden) is the Charoset. This spicy, nutty mixture of fresh or dried fruits, nuts, spices and honey is a must for Passover. Over the years, I have developed traditional Charoset and Sephardic Charosets that use fewer sweeteners yet still deliver the sweetness of this essential dish.

Read the Full Blog Post >>

Love this Post? Share it with a Friend!

Delicious Dessert Options Anytime

If you don’t celebrate Passover, these are also fantastic dessert options for any occasion, especially when you desire a flavor-packed little morsel that satisfies after only a few bites. The Sephardic Charoset turns into spicy little dried fruit truffles that can round out any meal.

In addition, the Apple Charoset can be served as is, or used as a Chutney, a topping for Greek Yogurt, a base for Phase 3 Homemade Granola (Always Hungry? pg. 229) or as the fruit for either of the crisp toppings (Always Hungry? pp. 285- 287).

Comment your ideas below or take a photo and post it in our Facebook Group – we always love to see what you’ve been cooking!

Looking for more Dessert Ideas? Try These…

123
Charoset Ingredients
Charoset Mixed
Charoset Finished
Charoset Finished

Chef Dawn's Charoset

Chef Dawn Ludwig
One of my favorite parts of Passover, and usually the most sugar-laden, is the Charoset, a spicy, nutty mixture of fresh or dried fruits, nuts, spices and honey. Over the years, I have developed Charoset recipes that use fewer sweeteners yet still deliver the sweetness of this essential dish.
If you don’t celebrate Passover, these are also fantastic dessert options for any occasion. Use them as toppings for yogurt or breakfast waffles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Servings 10 servings

Ingredients
  

  • 3 pounds apples, grated or diced (about 9 medium to large apples)
  • 1 cup walnuts, chopped
  • ½ cup raisins
  • 2 tbsp honey
  • 1 tsp cinnamon
  • ¾ cup Riesling or late harvest Muscat Wine
  • 1 small lemon, juiced (about 1-2 tablespoons)

Instructions
 

  • Add all ingredients, except lemon, to a pot. Bring to a boil. Reduce heat to low and simmer about 10 minutes, stirring regularly until apples begin to lightly soften and alcohol evaporates from the wine.
  • Next, remove from heat, place in a large bowl, and toss with lemon juice.
  • Then set aside for an hour to allow flavors to develop. Finally, serve and enjoy!

Notes

Tips

  1. The Apple Charoset can be served as is or used as a Chutney, a topping for Greek Yogurt, a base for Phase 3 Homemade Granola (Always Hungry? Book Pg 229) or as the fruit for either of the crisp toppings (Always Hungry? pp. 285- 287).
  2. Choosing a combination of sweet apples, such as fuji, and tart apples, such as Granny Smith, will create the best flavor in the final dish. Apples like Granny Smith grate well and also hold together well when cooked. As a result, the final dish will look a bit more fresh and pleasing. In contrast, avoid apples like MacIntosh that dissolve when cooked.

Nutrition (Per Serving)

Fat: 8g
Carbohydrates: 32g
Protein: 3g
Calories: 210
Keyword Dairy-Free, holiday, Phase 2

1234
Blending Dates
Rolling Charoset
Sephardic Charoset Set-up
Finishing Charoset
Sephardic Charoset Set-up

Sephardic Charoset

Chef Dawn Ludwig
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Middle Eastern
Servings 12 servings

Ingredients
  

  • 10 Medjool or other dates, pitted
  • ¼ cup raisins
  • 2 tbsp Riesling or late harvest Muscat Wine
  • 2 tsp honey
  • ¾ cup slivered almonds
  • 1 tsp cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • zest of one orange or two tangerines
  • 3-4 tbsp almond flour

Instructions
 

  • First, purée dates in food processor to form a thick paste.
  • Next, place raisins and wine in a pot. Bring to a boil, then reduce heat to low, cover and simmer 5 minutes until the wine absorbs into raisins and alcohol is released. Add this mixture to the dates in the food processor along with almonds, spices and zest.
  • Process, scraping the sides of the bowl or breaking up the ball that may form until almonds are coarsely chopped and completely incorporated into the mixture. Then remove from processor and transfer to a mixing bowl.
  • Next, form the mixture into 1-inch balls and roll in your palms until smooth, using about 1 tablespoon each.
  • Finally, roll the balls in almond flour until completely coated. This will result in bite-sized servings that are easy to handle. However, if you prefer a more spreadable version, serve the paste as is without rolling into a ball.
  • Store, covered, at room temperature until ready to serve.

Notes

Variations

  • Substitute pistachios or other nuts in place of almonds
  • Use ½ dates and ½ dried apricots or other dried fruit of your choice
  • Get creative with spices to create different flavor profiles

Nutrition (Per One Charoset)

Fat: 7g
Carbohydrates: 23g
Protein: 4g
Calories: 150
 
Keyword holiday, Phase 2
Developing a Regular Meal ScheduleMeal ScheduleMy AH Story – Alice C.
Translate »