Moroccan Haroset Balls

Recipe adapted from White House Blog by Matt Nosanchuk


¾ cup walnuts or almonds 

1½ cups pitted dates

½ cup dried apricots

3 dried figs, stems removed

1 cup raisins (dark, golden or any combination)

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½ teaspoon ground cinnamon

1/8 teaspoon ground allspice

1½ tablespoon sweet red wine or grape juice, plus more as needed

1 teaspoon olive oil, for oiling hands

Finely ground walnuts or almonds (optional)


Using a food processor, pulse until nuts are coarsely chopped. Add dates, apricots, figs, raisins, cinnamon, all the rest of the ingredients except the wine and finely ground nuts. While pulsing, drizzle 1½ tbsp. wine through food chute. Continue to pulse until mixture is finely chopped and moist. The goal is for the mixture to stick together when pressed between your fingers. (Drizzle in more wine, as needed, to achieve this goal.) Transfer mixture to a small bowl.

Line a baking pan with waxed paper. Rub a bit of the olive oil between your hands and pinch off small portions of mixture; roll into a 1-inch balls. Set balls onto prepared pan and refrigerate until firm, about three hours. If desired, balls can be rolled in ground nuts. Serve or store the haroset balls in a covered container in the refrigerator for two to three weeks. 

Makes about 24 balls.