Matzo Crack Balls dipped in Chocolate

5 from 1 vote

Matzo Crack Balls dipped in Chocolate

Chocolate covered Matzo Crack Balls: Kosher for Passover Dessert. A combination of dried fruit and crushed matzo rolled into balls and dunked into melted chocolate. The ultimate passover dessert that's easy to make and tastes incredible.

Prep Time15

Refrigerate/freeze30

Total Time45

Course: Dessert

Cuisine: American, Jewish Holiday

Diet: Vegan

Servings:

Calories: 100kcal

Author: Debra Klein

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 information is based on one recipe making 24 balls and a serving size of one ball.

If you decide to drizzle chocolate over the tops for enhanced decoration, wait until the first coating of chocolate has hardened first.

Nutrition