Date Syrup (Silan) & Walnut Charoset Truffles
These two-ingredient truffles are evocative of the first known description of charoset from a prayer book originating in Ancient Babylonia – or what is known as Iraq and Syria today. This first charoset, known as halek, contained softened dates, walnuts, and sesame.
Our recipe comes from Nirit Aslan of Montreal’s Jewish-Iraqi community and contains no sesame. This makes the charoset truffles kosher for Passover even for Ashkenazi Jews who forego kitnyot. Traditionally, this would be served in a bowl as a dip or spread, but we’ve rolled them into balls, as is traditional for other charoset recipes from around the world. Serve them as your signature charoset on the seder table or alongside our Cinnamon, Almond, and Rose Charoset Truffles and Tropical Charoset Truffles, and snack on them all week long.
1 cup (99 grams) whole walnuts, finely chopped
½ cup silan (date syrup)
Topping for charoset truffles
½ cup whole walnuts, extremely finely chopped – almost to nut dust (you can do this in a food processor or by hand)
In a medium bowl, combine the finely chopped walnuts and the silan (date syrup). Cover and place in the fridge for 30 minutes, until the mixture is firm.
While the silan and walnut mixture is in the fridge, place the extremely finely chopped walnuts on a large plate.
Once the mixture is chilled, remove from the fridge. Roll the charoset, 1 tablespoon at a time into a ball, and coat in walnuts.
The charoset truffles can be stored in an airtight container in the fridge for up to 2 weeks. These charoset truffles will become soft when left at room temperature.