HAROSETH TRUFFLES
This recipe takes a traditional Passover treat, and gives it a little twist. Here, dried fruit and nuts are chopped in a food processor, flavored with cinnamon and moistened with a bit of pomegranate juice for a Sephardic version of the recipe. They're rolled into balls, and dusted with unsweetened coconut. Feel free to substitute any dried fruit or nuts you'd like.
Provided by Melissa Clark
Categories quick, dessert
Time 20m
Yield About 2 dozen
Number Of Ingredients 8
Steps:
- In a small bowl, combine the pomegranate juice and cinnamon.
- Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment. Pulse together until mixture is coarsely combined. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste. Add more juice, a teaspoon at a time, if the paste does not stick together.
- Spread the coconut flakes on a large plate or jelly roll pan. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly. Store in an airtight container at room temperature.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 8 grams, TransFat 0 grams
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