charoset truffles
Rachel’s Moroccan charoset truffles
1 cup walnuts, roughly chopped
2 cups pitted dates
1 cup raisins, golden or dark
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup sweet wine
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Finely ground almond flour and/or dried rose petals to roll charoset balls in (optional)
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In food processor combine chopped walnuts, dates, raisins and spices until mixture begins to stick together and is finely chopped.
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Add wine and mix.
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Using small cookie scooper, make the balls the same size and place on parchment lined-tray. Wet hands with water and roll into perfect balls.
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Refrigerate for 1 hour. Optional: roll truffles in almond flour or rose petals.
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Can be stored in refrigerator in airtight container for 2 months.
Makes 3 dozen truffles.
