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Charoset Truffles
Servings 20 truffles
Author Lora Wiley-Lennartz
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1/2
cup
brazil nuts
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1
cup
dried mango
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1/4
cup
white raisins
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1/4
cup
crystallized ginger
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1/2
teaspoon
cinnamon
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1/2
teaspoon
ground galanga or ginger
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1
tablespoon
sweet white wine
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1/4
cup
sweetened coconut flakes for rolling the truffles
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Place the mango, raisins, and ginger in a bowl.
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Cover with the white wine. Sprinkle the cinnamon and galanga or ginger on top.
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Toss to coat. Let sit for 15 minutes.
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Place the nuts in a food processor and grind until they are pulverized. Stop before they turn into a paste.
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Add the dried fruit combination to the ground nuts in the food processor.
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Blend until it forms a paste.
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Pour the coconut out onto a flat plate or bowl.
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Form the fruit-nut mixture into truffle-sized balls.
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Roll each in coconut.
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Plate and serve.