Moroccan Charosets

submitted by rcoen

2 cup dates,pitted
1/2 cup walnuts
1/2 cup raisins, golden
2 Tbsp sweet Passover red wine
1/2 cup raisins dark

Process dates rinsins and walnuts in food processor until mixture is
finely chopped and begins to mass. Add enough wine to make sticky dough.
Line baking sheet with waxed paper. Drop mixture by slightly rounded
measuring teaspoonfuls onto pan. Roll with moistened palms into
hazelnut-size balls. Refrigerate for at least 3 hours or until firm.

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