Dessert Charosets

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

• Ready In: 40 mins
• Serves: 50
• Yields: 50 charosets

Ingredients

• 10  fresh dates, seede and chopped coarsely (200 grams)
• 1⁄2 cup raisins (70 grams)
• 1⁄2 cup roasted walnut, chopped roughly (55 grams)
• 1 1⁄2 tablespoons sweet red wine or 1 1⁄2 tablespoons  orange juice or 1 1⁄2 tablespoons  grape juice
• 200  g dark chocolate, melted (6 1/2 ounces-semi-sweet chocolate)
• 1⁄3 cup walnuts, finely chopped for decoration (40 grams)

Directions

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.