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Moroccan Charoset Balls

Moroccan charoset balls

Moroccans rolls charoset into balls and place individual servings on each plate. That’s what I always remembered in my grandmother’s home, and that’s what I do today. 

When I first got married, for the first 10 years, my family and I would travel back to Montreal to spend the holiday. When I started making my own Pesach, I called my mother, not knowing what to do or what recipes to use. 

This is my great grandmother’s authentic charoset recipe, straight from Casablanca.

  • Duration
  • Prep Time
  • 12 ballsServings


  • 1 cup walnutes (almonds can be substituted)
  • 1 green apple, peeled and cubed
  • ½ cup pitted dates
  • ½ cup raisins
  • ½ cup pitted prunes
  • 2 teaspoon grape juice
  • ½ teaspoon cinnamon
  • ½ teaspoon sugar


1. In the jar of a blender, add the walnuts, apple, dates, raisins, prune, juice, cinnamon, and sugar. 

2. Blend to desired consistency. 

3. Some prefer their Moroccan charoset more textured and nutty; others prefer to puree more and achieve a smoother consistency.

4. Shape into balls and refrigerate until ready to serve. 

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