So here at Don’t Fear The Vegan we aren’t religious but we love studying religion and respect our friends that are dedicated to their beliefs. While living in California we lived in an Orthodox Jewish neighborhood and had the opportunity to learn a lot about their faith and customs. We became the Sabbath Goy for many of our neighbors. This recipe is in honor of all our Jewish friends celebrating Passover, which begins at sunset this evening and continues until sunset on the 14th.
Charoseth is traditionally used for Seder with bitter herbs, but I have also read that it is often used for dessert by spreading it on Matzoh. This recipe came to be with that in mind. In doing research for this recipe, I found that there are many variations of this traditional recipe and everybody’s grandma makes it the best. I chose ingredients from different recipes to make this. If you have a favorite recipe I would love to hear it!
*If you didn’t use the matzoh and rolled in cinnamon and sugar these would be gluten-free and delicious!
*If you don’t have maple sugar you may substitute brown sugar.
*They went great with a tart apple. The contrast in flavor was amazing!
*Aside from the time it takes to roll these are super simple.
1 cup walnuts
1/2 cup dates
1/2 cup raisins
1/4 cup maple syrup
1/2 tsp pumpkin pie spice (or equal parts cinnamon, cardamom, nutmeg, ginger, clove and lemon peel)
2 matzoh crackers
1/4 cup maple sugar
1/2 tsp cinnamon
In a food processor or blender mix walnuts, dates, raisins, maple syrup, and pumpkin pie spice until it’s well blended into a ball. Place in fridge.
Clean out processor or blender. Put crackers, maple sugar and cinnamon into processor/blender and pulse until it becomes the consistency of course bread crumbs.
Pour crumbs onto a plate. Using a teaspoon of the walnut mixture roll it into a ball. Roll ball into matzoh mixture so that it is well coated. Repeat until you use all walnut mixture. Makes 24 balls. Serve with sliced tart apples.
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