Bubbie’s Charoset with Raisins and Dates

A Sephardic charoset made with raisins, dates, dried figs and almonds. This tasty spread is delicious on matzoh for Passover.

My husband, Isaac, is Jewish and over the years of being together I’ve had a lot of fun learning about Jewish traditions, participating in Jewish holidays and enjoying lots of amazing Jewish food!

Bowl of charoset with a couple motzoh crackers.

With Passover right around the corner, I thought it would be appropriate to share a traditional Passover dish that my mother-in-law (aka Bubbie) makes every year, Sephardic charoset.

What is Charoset?

Charoset is a sweet, brown, pebbly paste of fruits and nuts, representing the mortar used by the Jewish slaves to build cities in Egypt. The mixture varies depending on region.

For instance, a typical charoset recipe from Eastern Europe would include nuts, chopped apples, cinnamon and sweet wine whereas the Sephardic recipe is thicker and contains ingredients native to the Middle East such as raisins, figs and dates.

Bowl of charoset.

I’ve had several different varieties of charoset and liked them all, however being a dried fruit lover, I absolutely love the Sephardic version.

Luckily Bubbie was willing to share her recipe so I could make it myself (and share it with you)!! 

Dates, almonds, apple sauce and raisins measured out.

Ingredients for Sephardic Charoset

The ingredient list for charoset is pretty minimal! Here’s what you’ll need:

  • a combination of raisins, medjool dates, dried figs – if the dates seem dry, you can soak them in water for 5-10 minutes to rehydrate before using.
  • almonds – this is what I typically use, but you can also use pecans or walnuts
  • applesaucelook for unsweetened applesauce if you’re using store-bought our make your own using my easy recipe
  • sweet red wine or fruit juice – Manischewitz wine is what the recipe calls for, but I have used pomegranate juice, as well as, cherry juice and both worked great.

How to Make Charoset:

For this charoset, you’ll need a food processor or blender because the mixture is blended into a paste rather than just chopped. Here’s how to make it:

  1. Process nuts and dried fruit: Add nuts, raisins, dates, figs and applesauce into the food processor and process until combined, gently adding wine/juice as you grind to help keep it moving.

Food processor with raisin, dates, apple sauce and almonds.

Food processor with charoset.

Pulse: Pulse until the mixture looks like a coarse paste. Remove the charoset from the processor and place it into a bowl or container.

Enjoy: Serve as a spread for matzoh.

How to Serve Charoset

Charoset is traditionally served at the Passover Seder and used as a spread on matzoh, but that doesn’t mean you have to be Jewish to enjoy it.

Hand holding mozah with charoset on it. A bowl of charoset is in the background.

Maybe it’s the fruit and nut lover in me, but I honestly think this spread would be delicious on just about anything.

I already have plans to add the charoset to my oatmeal and yogurt bowls this week. It would also be phenomenal on a cheese plate or charcuterie board. The possibilities are endless.

How to Store Charoset

Refrigerate any leftovers in an airtight container in the fridge for later use. The charoset should last for 5-7 days in the fridge.  This recipe makes about 3.5 cups so if you’re only making it for a small family, you could easily halve the recipe.

Bowl of charoset with a couple motzoh crackers.

More Passover-Friendly Recipes:

If you make this charoset recipe please be sure to leave a comment and star rating letting me know how it turns out for you! Your feedback is super helpful for the EBF team and other EBF readers. 

Print
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Bowl of charoset with a couple motzoh crackers.

Bubbie’s Charoset


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 1/2 cups
  • Diet: Vegetarian

Description

A Sephardic charoset made with raisins, dates, dried figs and almonds. This spread is lovely on matzoh!


Ingredients

  • 1 cup raw almonds (you can also use pecans or walnuts)
  • 2 cups raisins
  • 4 oz medjool dates (about 7), pitted
  • 4 dried figs
  • 1 cup unsweetened applesauce
  • 1 or 2 Tablespoon of sweet red wine or fruit juice (I used pomegranate juice)

Instructions

  1. Process nuts and dried fruit: Add nuts, raisins, dates, figs and applesauce into the food processor and process until combined, gently adding wine/juice as you grind to help keep it moving.
  2. Transfer: Once the mixture is fully combined and looks like a coarse paste, remove the charoset from the processor and place it into a bowl or container.
  3. Enjoy: Serve as a spread for matzoh.
  4. Store: Refrigerate any leftovers in an airtight container in the fridge for later use. It should last at least 5-7 days in the fridge.

Notes

  • Dates: If your dates seem dry, you can soak them in water for 5-10 minutes to rehydrate before using.
  • Almonds: If you don’t have almonds, you can use pecans or walnuts instead.
  • Halving the recipe: This recipe makes about 3.5 cups so if you’re only making it for a small family, you could easily half the recipe.
  • Category: Spread
  • Method: Process
  • Cuisine: Jewish

Nutrition

  • Serving Size: about 1/4 cup
  • Calories: 162
  • Sugar: 17g
  • Sodium: 8mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: charoset

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Recipe rating

    53 comments
    1. Claire
      March 27, 2021 AT 3:29 pm

      This is sooo yummy! We don’t celebrate Passover but made it anyway to snack on and I’m so glad I did. Excellent!

      1. Brittany Mullins
        March 28, 2021 AT 10:35 pm

        Ahh yay!! So glad you enjoyed this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it, Claire.

    2. Ruth Shockley
      March 26, 2021 AT 4:49 pm

      I have frozen processed figs that were fresh from our fig trees. I was wondering if I could use those instead of the applesauce, unless applesauce is an essential ingredient.

      1. Brittany Mullins
        March 26, 2021 AT 5:21 pm

        I haven’t tried it, but I bet that would work! Let me know how it turns out if you try it. 🙂

    3. Holly
      March 26, 2021 AT 10:51 am

      This Charoset reminds me the charoset we had in my childhood. Using applesauce instead of apple chunks is fantastic. It is also great as naturally sweetened spread. Thank you for sharing this.

    4. Amanda
      March 25, 2021 AT 12:19 pm

      Thanks for sharing! I actually need a recipe for this weekend 🙂

      1. Brittany Mullins
        March 25, 2021 AT 12:59 pm

        Let me know if you try it and what you think!!

    5. Sue Sculler
      March 14, 2021 AT 5:40 pm

      This looks great. I am always looking for new chorset recipes. My challenge is tree nuts. I am allergic and trying to find substitutes. Any thoughts?

      1. Brittany Mullins
        March 15, 2021 AT 10:52 pm

        I bet you could try chopped apples instead of the nuts for this recipe. I haven’t tried it so I’m not 100% sure how it’ll turn out, so let me know if you try it!

    6. jacqueline
      February 19, 2021 AT 6:44 am

      do you make this with dried dates or fresh/boiled dates?

    7. Amanda
      April 23, 2016 AT 4:10 pm

      Thanks for sharing! I’m headed to my parent’s tonight for a Seder and made this since I had all of the ingredients already. My family is used to the traditional apple and wine so hopefully no one will mind a second addition! If not, I’ll take it home and it all week!

      1. Brittany Mullins
        April 24, 2016 AT 8:21 am

        Awww yay!! I hope you and your family enjoyed it. Happy Passover.

    8. Katharina
      April 1, 2012 AT 10:36 am

      Just made this but with Brazil nuts instead (all I have on hand!), but it turned out wonderfully!!! Thanks so much for sharing the recipe, girlie 🙂

      xo!

      1. Eating Bird Food
        April 1, 2012 AT 1:20 pm

        Yay. so glad you like it! 🙂

    9. natalie (the sweets life)
      April 20, 2011 AT 1:46 pm

      yum! thanks for sharing! I bet this would be good as a chutney-like spread on a panini too!

    10. Sues
      April 20, 2011 AT 1:07 pm

      This looks delicious, like an extra amazing nut butter! Also, your new design is ADORABLE!! 🙂

    11. Alexis @ There She Goes
      April 20, 2011 AT 12:46 pm

      on top of oatmeal, please!

    12. Zarah
      April 19, 2011 AT 9:25 pm

      Mmm – great recipe. I just made it and I agree, I could use this mixture on everything! It’s like a spreadable Larabar.

    13. James
      April 19, 2011 AT 6:57 pm

      I think about 90% of my friends in this city are Jewish so it’s great to see a recipe I can actually share with them when they invite me to holiday celebrations! Thanks girl and love your cute new header!

    14. Katharina
      April 19, 2011 AT 6:10 pm

      Just bookmarked this recipe!

      I always wished I could partake in a traditional Passover dinner 🙂 Isaac and his family are very lucky to have a chef like you be a part of theirs! Can’t wait to see your recap and what other tricks you’ve got up your sleeve.

      XO! Hope you’re enjoying this lovely weather my love!

    15. Heather @ Get Healthy with Heather
      April 19, 2011 AT 2:44 pm

      I cannot imagine how you could go wrong with dried fruits and nuts. This looks delicious!

    16. Natalia – a side of simple
      April 19, 2011 AT 2:18 pm

      PS. LOVE the header!! It’s perfect 🙂

    17. Claire @ Live and Love to Eat
      April 19, 2011 AT 9:44 am

      It almost looks like a thicker, more dense apple butter. Thanks for sharing!

    18. veronica gantley
      April 19, 2011 AT 7:46 am

      What a wonderful recipe. I was going to do a sedar plate on Holy Thursday. Do you mind if I link back to you?

      1. Eating Bird Food
        April 19, 2011 AT 9:12 am

        Awesome Veronica. I don’t mind at all.

    19. eatingRD
      April 18, 2011 AT 11:47 pm

      Looks like a great spread to try! You’re right, this would be great on a lot of things or in a pb sammy 🙂

    20. LauraJayne
      April 18, 2011 AT 10:06 pm

      I’m not Jewish either, but I am starting to collect recipes so that I can make an authentic meal! This looks perfect and I can’t wait to try it! If you have any more recipes, that would be wonderful!

    21. Paula
      April 18, 2011 AT 10:01 pm

      I love charoset too. Ironically, I never thought it looked pretty. First time my children saw it and ate it, they grimaced in fear until it entered their mouths. After all, mortar isn’t supposed to be pretty, but in this case it is yummy.

    22. Salah (My Healthiest Lifestyle)
      April 18, 2011 AT 9:47 pm

      oh man that Charoset looks soooo amazing!!!

    23. Nadia
      April 18, 2011 AT 8:28 pm

      Not really related to the recipe, but I love your placemat! 🙂

    24. Lauren @ vegology
      April 18, 2011 AT 8:04 pm

      I haven’t been to a Seder in years, and I forgot how much I love this stuff! Great informative and seasonal post. Hope you have a great week.

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