Haroset Sweetmeats

“A Jewish and Moroccan sweetmeat, often served during Pesach/Passover. There is no cooking involved but ideally you should leave it in the fridge for a couple of hours before serving. You can experiment with the ingredients and try different nuts such as pine nuts, almonds and unsalted pistachios.”

~One World Vegetarian Cookbook  by Troth Wells

sweetmeat

Ingredients

2 cups pitted dates
1/2 cup sultanas
1/2 cup raisins
1/2 cup walnuts
pinch of cinnamon
1-2 tablespoons sweet red wine (marsala, port, madeira)
cocoa for dusting

Directions

  1. Put the dates, sultanas, raisins, walnuts, cinnamon and half the wine in a food processor. Make a mixture that sticks together and add a little more wine so the mixture binds.
  2. Put some waxed paper or parchment on a baking sheet.
  3. Take small amounts out with a teaspoon and using clean wet hands roll then into balls the size of a hazelnut or small walnut. Place these on the baking sheet.
  4. Sprinkle cocoa on them.
  5. Put in the fridge for 2 hours or more.

A great snack!

sweetmeat