Moroccan Charoset Balls

1. 1

   In food processor, process dates, raisins and walnuts until mixute is finely chops and begins to stick together.

2. 2

   Add wine until mixture becomes sticky.

3. 3

   Drop rounded teaspoonfuls onto wax paper lined baking sheet.

4. 4

   With moistened hands, roll each mound into a hazelnut-size ball.

5. 5

   Refrigerate at least 3 hours.

No additional tips available.