Dessert Charosets

READY IN: 40mins
Recipe by Jubes

A modernised traditional Moroccan recipe -from Australian Womens Weekly Moroccan cookbook. I thought these looked interesting and easily made gluten-free by ensuring gluten-free chocolate is used. You can leave out the chocolate all-together if you wish. Recipe uses Australian measures- 1 tablespoon = 4 teaspoons. Time stated does not include overnight refrigeration required

Top Review by AcadiaTwo

This recipe made 18 however, I really didn't take the time to measure out the date mixture into even amounts so it might make more. I subbed pecans for walnuts mainly due to preference. I used the semi sweet chocolate morsels however my MIL thinks they would be even better with a 70 percent chocolate as she thought they were almost too sweet. To me, I thought they were perfect and I was glad the recipe only made a small amount. I also didn't roll them in the nuts like suggested. I also used sweet sherry wine. These are so yummy! Made for the Australia - New Zealand Recipe Swap Oct. 2013.

Ingredients Nutrition

  • 10 fresh dates, seede and chopped coarsely (200 grams)
  • 12 cup raisins (70 grams)
  • 12 cup roasted walnut, chopped roughly (55 grams)
  • 1 12 tablespoons sweet red wine or 1 12 tablespoons orange juice or 1 12 tablespoons grape juice
  • 200 g dark chocolate, melted (6 1/2 ounces-semi-sweet chocolate)
  • 13 cup walnuts, finely chopped for decoration (40 grams)


  1. Blend or process the dates, raisins, coarsely chopped nuts and wine/juice until the mixture forms a smooth paste.
  2. Using wet hands, roll level teaspoons of mixture into balls. Place them on a lined tray. Cover and refrigerate overnight.
  3. Dip half of the balls into melted chocolate, place on foil lined tray, leave to set at room temperature.
  4. Roll remaining balls in finely chopped walnuts.

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