1 cup pecans
1/2 cup walnuts
2 Granny Smith apples, peeled and cored
1 1/2 cups Medjool dates (about 15), pitted
1/3 cup sweet wine, such as Manischewitz
1 1/2 tablespoons honey
1 teaspoon ground cinnamon
Ground pistachios, for garnish (optional)

Place the pecans and walnuts in the bowl of a food processor or chopper and pulse a few times until coarsely ground. Add the apples, and pulse a few more times. Add the dates, wine, honey, and cinnamon and blend until smooth.

Serve slightly chilled.

Recipe Notes

• Ideally, the charoset should be made one day in advance. The flavors come together really nicely after it sits in the fridge overnight.
• I like to sprinkle ground pistachios over the top, for a pop of color, and added crunch — but this is totally optional.
• For a more elegant presentation, roll the charoset mixture into truffles and toss in shredded coconut or ground pistachios.

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