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Spiced Date-Apple Haroset Bites with Honey-Lemon Tahini Sauce

Servings: 8

It’s traditionally served atop matzoh as a sort of canape, but here, it’s pulsed fine in a food processor, formed into dressy bites, and served—toothpicked—with a creamy tahini sauce for dipping.


For the haroset

  • 1 Tbs. olive oil
  • 1 large Granny Smith apple (about 8 oz.), peeled, cored and coarsely chopped
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground cumin
  • 1/8 tsp. smoked paprika
  • 12 Medjool dates, pitted and coarsely chopped
  • 1/4 cup dried cranberries
  • 1 cup slivered almonds, toasted and coarsely chopped
  • 3 oz. (3/4 cup) almond flour
  • 2 Tbs. fresh lemon juice

For the sauce

  • 1/4 cup tahini, mixed well
  • 2 Tbs. honey
  • 2 Tbs. cold water; more as needed
  • 1 Tbs. fresh lemon juice; more to taste
  • 1/2 cup grapeseed oil or expeller pressed canola oil
  • 2 Tbs. thinly sliced fresh chives
  • 1/4 tsp. ground cumin
  • Kosher salt


Make the haroset

  • Heat the oil in a large nonstick skillet over medium heat. Add the apple and cook, tossing occasionally, until it browns lightly and softens slightly, 3 to 5 minutes. Add the spices and stir. Remove from the heat, stir in the dates and cranberries, and let cool to room temperature.
  • Transfer the apple mixture to a food processor along with 1/2 cup of the almonds, the almond flour and lemon juice. Pulse until the mixture is a coarse paste. Transfer to a covered container and refrigerate for at least 2 hours and up to 48 hours to set.
  • Using damp hands, form the apple mixture into 1-inch balls. Put the remaining 1/2 cup chopped almonds in a pie plate or shallow bowl and roll/press the balls in the almonds until they are uniformly coated. Cover and refrigerate for at least 3 hours and up to 4 hours before serving.

Make the sauce

  • Put the tahini, honey, water, and lemon juice in a blender (or in a large jar, using an immersion blender). Blend well and then, while still blending, slowly drizzle in the oil so the mixture becomes uniform and thick. Thin with water as needed, adding 1 Tbs. at a time, so the sauce is thick but pourable. Transfer to a bowl and whisk in the chives, cumin, and 1/2 tsp. salt. Season to taste with more salt and lemon juice. Cover and refrigerate for up to 4 hours before serving.
  • To serve, toothpick the haroset balls and arrange on a platter with the sauce for dipping.


• The haroset mixture may be made up to 2 days ahead.
• The haroset bites may be formed up to 4 hours ahead.


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