Chocolate Covered Matzo Crack Balls….a no-bake kosher for Passover Dessert that everyone will go crazy for! A combination of dried fruit, crushed matzo and nuts that’s ground together and dipped in chocolate, then drizzled with more chocolate– for a crunchy, chocolatey, sweet and salty treat for the Jewish holiday….and they couldn’t be any easier to make!
I don’t make regular Matzo Crack….because butter and refined brown and white sugar just aren’t my thing…but a sweet snack made with dried fruit, matzo and nuts….oh, yes please and if you could roll it up into bite sized portions and dip it in a bit of dark chocolate, even better!!
These are my Passover version of cake pops…and kids and adults will be clamoring for more. I didn’t even bother putting in the sticks...because I wanted something easy to store and serve…and this vegan version of matzo crack is spot on…and sticks within the boundaries of ingredients I like to use.
Check out my Passover Recipe Roundup for more Kosher for Passover Recipes.
Ingredients
- Dried fruit: I used a combination of dates and dried apricots to hold these together and also to provide just the right amount of sweetness, without sugar, to legit crave them!
- Maple syrup: just enough to push these into toffee like status, without any processed sugar, and hold these sweet matzo balls together. You can also use honey.
- Matzah: any kind you have from gluten-free to spelt, egg, shmurah…even if you’ve just got a half a box of tam-tams….you can make these!
- Chocolate: Know your crowd and melt what you have. Chocolate chips, chocolate bars, dark chocolate or milk….do YOU and they will be amazing.
- Salt: I like to finish with a sprinkle of flakey sea salt on top of the melted chocolate before it hardens….next level yum for me!
Make the Matzo Crack Balls
Take the pits out of the dates and put them into food processor bowl with walnuts and broken up pieces of matzo.
Process until crumbly…make sure to stop before it turns into a paste. Leave some pieces of matzo.
Now add in the almond butter, dried apricots cut into chunks, maple syrup, and salt.
Use the pulse function to process until everything is JUST incorporated, still a bit chunky, and able to stick together when pressed between thumb and finger.
Use a small scoop or two spoons to scoop out the matzo mixture onto a parchment sheet.
Wet your hands and then roll each portion into a golf ball sized smooth ball. Place in the fridge for at least 15 minutes to set.
Melt chocolate using a double boiler or microwave and then dunk each matzo crack ball into the chocolate. Place back on the parchment paper and put in the fridge or freezer to set.
Wait until the chocolate has totally set before transferring to an airtight container to store….OR, drizzle a bit more chocolate on top, allow to re-harden and then store.
Debra’s Pro Tips
- Don’t stress about making these “perfect” as this is a Passover dessert that’s all about using what you have, throwing it into the processor, blending and rolling.
- Clearly I’m no chocolate dipping expert….and yet, these look and taste amazing….so I KNOW you can do this!!
- AND….if you want to get fancy, after you’ve dipped in chocolate and flash frozen, you can drizzle some MORE chocolate over the tops in stripes…pretty and actually quite easy.
- Sometimes I mix some mini chocolate chips in by hand before rolling. 1-2 tablespoons cocoa powder is also an elite move if you know that chocolate lovers will be enjoying these addictive little bites.
- DO NOT OVERMIX. I think the best part of these sweet matzo balls is their texture, so a little piece of crunchy matzo or chewy apricot is all good!!
📖 Recipe
Matzo Crack Balls dipped in Chocolate
Equipment
Ingredients
- 8 medjool dates
- ½ cup walnuts
- 3 sheets matzo
- ¼ cup dried apricots
- 2 tablespoon maple syrup
- ½ cup almond butter
- ¼ teaspoon salt
- 3 oz dark chocolate melted
Instructions
- Remove pits from dates and place them into the bowl of a food processor along with broken up sheets of matzo and walnuts. Process until crumbly, with visible chunks of matzo.
- Then add apricots, maple syrup, almond butter and salt. Process again, this time pulsing so your mixture remains crumbly and not like a smooth paste.
- Use a small scoop or two spoons to drop golf-size balls onto a piece of parchment paper. Wet your hands and press the mixture together and then rolling into smooth balls.
- Pop into the fridge or freezer for about 15 minutes to chill.
- Heat chocolate in a double boiler or in the microwave, until just melted.
- Dip matzo crack balls into the chocolate and put back onto the parchment. Place in the fridge until chocolate has hardened, about 10 more minutes. If desired, once the chocolate has set, drizzle a bit more chocolate for decoration. Store in airtight container in the fridge or freezer until ready to serve.
- Store in the fridge or freezer in an airtight container.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Steve
Amazing and so tasty, It’s a nightly treat