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
Finely ground almond flour and/or dried rose petals to roll charoset balls in (optional)
In food processor combine chopped walnuts, dates, raisins and spices until mixture begins to stick together and is finely chopped.
Add wine and mix.
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.
Refrigerate for 1 hour. Optional: roll truffles in almond flour or rose petals.
Can be stored in refrigerator in airtight container for 2 months.
Makes 3 dozen truffles.