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+ servings
Bowl of charoset with a couple motzoh crackers.
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4.84 from 6 votes

Bubbie's Charoset

A Sephardic charoset recipe made with raisins, dates, dried figs and almonds. This tasty spread is delicious on matzoh for Passover and a must-have on your seder plate.
Prep Time10 mins
Total Time10 mins
Course: Spread
Cuisine: Jewish
Keyword: charoset
Servings: 14
Calories: 162kcal

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
  • 1-2 Tablespoons sweet red wine or fruit juice I used pomegranate juice

Instructions

  • 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.
  • 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.
  • Serve as a spread for matzoh.
  • 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.

Nutrition

Serving: 0.25cup | Calories: 162kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 8mg | Fiber: 3g | Sugar: 17g