charoset

Charoset

This healthy Charoset recipe is one of my favorite foods to make at Passover. During the Seder, this sweet, fruity dish holds a special, symbolic place. It reminds us of the mortar that the Jews used to bond bricks while enslaved in Egypt.

European, or Ashkenazi Jews, traditionally use nuts, apples, cinnamon, and sweet wine for this dish. Jews of Middle Eastern descent, or Sephardic Jews, commonly use raisins, figs, dates, and sesame seeds. In general, Middle Eastern Jews have a far richer culinary tradition than European Jewry and this classic Passover dish is no exception.

You’ll find that my healthy Charoset recipe is a blend of the two traditions, and much lower in sugar than other recipes of this type.

Charoset
Serves: 6
Ingredients
  • 2 apples, peeled, cored and cut into cubes
  • 2 cups walnuts, chopped
  • 1 teaspoon ground cinnamon
  • ½ cup orange juice, freshly squeezed
  • 1 tablespoon lemon juice, freshly squeezed
  • ¾ cups currants
Instructions
  1. In a food processor, combine apples, walnuts, cinnamon, juices, and currants
  2. Pulse briefly until desired texture is achieved
  3. Serve

Made with only 6 healthy ingredients, this recipe is very easy to prepare. I love easy Passover recipes! My boys adore this dish because it’s something they’ve grown up with every year at Pesach, and it’s incredibly delicious. I usually make one batch of Charoset for our Seder. And of course, I make an extra batch for the boys to snack on. Needless to say they devour it.

Here are some of my other healthy Paleo Passover recipes for you!

Comments

  1. Gail says

    At 2 pm today, I realized that I had not planned the seder plate for tonight. I looked at your charoset recipe, did not have all the ingredients and figured I could sub some with what I had. So at 7 pm, I made the charoset. The walnuts became pecans, the orange juice was grape juice, and the currants were dates. I only had a drop of cinnamon. It was delicious, and we were eating it in spoonfuls. Thanks!

  2. Charlee says

    Thank you for not only the recipes, but also for sharing the reasons why they work for Passover. As a believer in both Old and New Testaments, I’ve always wondered why Christians did not celebrate the Jewish feasts and festivals, even though Jesus did. I’ve had a longing to celebrate, but had no idea where to begin. I own a copy of your paleo cookbook and use it daily! Thank you for sharing the fruits of your labor! I live in Fort Collins CO & hope to meet you & thank you in person some day.

    • Elana says

      Charlee, thank you so much for your incredible comment. It means the world to me to connect with people everywhere of various faiths. I hope you enjoy Passover :-)

  3. kate says

    AMAZING RECIPE! Many of my relatives said this was the best charoset they ever tried… thank you Elana! :)

  4. says

    I love charoset! I avoid making it during the year so it’s even more enjoyable on pesach. I do mine Jerusalem (yerushalmi) style; apples, dates, walnuts, almonds, cinnamon, wine and a dash of ginger.
    Chag kasher v’sameach! Thank you for the great recipes!

    • cathryn says

      this is pretty much my recipe Bina!! I also add pears- love how it adds to the texture. so love seeing everyone’s variations <3

  5. BubbyMC says

    I always add a mango to my charoset. And I keep some charoset and mock chopped liver in the kitchen along with some veggies. We like to nosh before the seder.

  6. TANIA from MALTA says

    Dear Elana
    THANK YOU, for your lovely recipes , recently i had to change my diet to a gluten free food , i will be trying most of the recipes but my question is can i use ( rice flour ) instead of almond flour just in case i don’t manage to buy it here . I will keep viewing this site in future , with thanks

    Tania

  7. Tracy says

    Oh my goodness, I just made your Charoset, what a flavour explosion, I can’t have orange juice so I exchanged it with pineapple juice. I also made the Simple Bread, My husband and daughter love them and they are hard to please, thank you so much for posting your recipes. Tomorrow I am going to cook the chicken with apples and banana cake; I will let you know how I go. Any idea on what I can replace the cream with? Thank you Elana. Tracy.

  8. Marissa says

    Sounds great. Simple, flavourful and filled with natural goodness. This is my favourite from a kid healthified by me. It’s not gluten free but I thought you could make a gluten free version. I think 1 cup rice flour and 1 cup almond flour instead of spelt flour would work?

    My Gramma Florence’s 1950’s recipe for Benito Pudding was the inspiration for these bars. I remember having it as a kid and loving it. It was soft and chewy and slathered with a high sugar, caramely sauce. I am skipping the sauce to avoid the sugar rush and all that goes with it. This is a tasty and easy to go snack.

    1/3 cup maple syrup
    ½ cup butter
    ½ cup rice milk
    2 cups spelt flour (or 1 cup rice flour and 1 cup almond flour?)
    ½ cup quinoa flakes
    2 tsp baking powder
    ½ cup raisins, soak in water
    2 apples, cored and diced
    ½ cup walnuts, chopped

    Turn on oven to 350°.
    Melt butter and mix with maple syrup and rice milk.
    In a separate bowl mix quinoa flakes, flour and baking powder.
    Add flour mixture to wet ingredients and mix well.
    Drain raisins and stir into batter along with diced apple.
    Lightly butter a 9 inch baking dish.
    Pour in batter, smoothing out top.
    Bake for 25 minutes until just lightly browning.

    • Simon says

      Kevin…& U don’t pronounce the ‘CH’ like in Churchill, …rather like ???
      Might be hard 4 U since English Lang. Has no such letter in its alfabeit

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