The night after the last day of Passover is celebrated with a Mimouna in the Sephardic Jewish communities around the world. It originated in Morocco and marks the end of the holiday.
It is celebrated with a feast of sweet treats laden with dates, nuts and honey to inspire a sweet life and year ahead. In Morocco, neighbors travel to each other’s houses, it is customary to leave all doors open to welcome any possible guests.
These are the most delicious energy balls you'll ever taste. I should have called them "The Accidental Energy Balls". They really were an accident.
I had so much left over Charoset from Passover and decided not to waste it. I made it into balls coated with powdered cocoa as an experiment and they were decadent. I blinked and they were gone!
I am sharing the recipe so that you will have another dessert to add on the last day of Passover to the sweet table of the Mimuna. It can be served for any occasion of course and is an excellent healthy energy snack to take with you in a cooler to work. (it tastes better cold)
Here's all you need:
15 -20 pitted Israeli Medjool dates (these are the sweetest found in Israeli stores otherwise use what you have available)
1 cup of roasted hazelnuts. Optional: I added a few macadamia nuts too. You can use walnuts or any other nuts instead. Pan roast them for a few minutes first.
1 teaspoon cinnamon or according to taste
1 -2 tablespoon tablespoon Silan Date Syrup. You can use honey or maple syrup instead.
In a food processor put all your ingredients. Process until it is the consistency you like. I stopped processing when I got a thick pasty constancy. Not too coarse but not too smooth so it's nice and thick and a little crunchy and sticky.
Put in a bowl and cover with Saran Wrap. Refrigerate for about 2 hours or overnight.
Take out of the refrigerator and form into balls with your hands. Place on a grease proof sheet
2 tablespoons cocoa
2 tablespoons powdered sugar
You can use coconut flakes to coat or anything you have in your fridge!
Mix powdered sugar and cocoa and using a sieve sprinkle over charoset balls. Keep refrigerated or freeze and serve cold.
Delicious, vegan and healthy.