Traditional Charoset (for Passover!)

Charoset, also known as haroset, is a mixture of fruits and nuts eaten at the Passover Seder. Traditional Charoset is easy to make, and it’s one of those fly-by-the-seat-of-your-pants recipes, as you adjust as you go! This traditional haroset recipe is naturally gluten-free of course, and is a yummy, sweet condiment.

Charoset Recipe

Traditional Charoset

Growing up, haroset was a childhood staple at our holiday. We’d make a batch as a condiment of sorts for our Passover sedar plate, and end up eating it for days on Matzo (now gluten-free matzo), or just as a yummy side by the spoonful! Since we always ended up enjoying it for days, we always made a bigger batch! You can always scale this down of course.

Charoset Recipe

Traditional Charoset is made of…

How long can you keep charoset?

The charoset can be made up to 3 days before serving and can be stored, covered, in the refrigerator. We love making it early and letting it soak up all the added flavor. This also reduces the strong wine flavor that you’ll notice when you make it initially.

Haroset without wine

You can use grape juice if you don’t want to use a sweet wine! Kedem was always the favorite growing up! Though, I haven’t checked those ingredients probably ever!

Traditional Charoset Recipe

Okay, the answer I know you’ve been waiting for…

Haroset pronunciation

Want other Passover recipes? Try these family favorites: 


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Traditional Charoset

Charoset, also known as haroset, is a mixture fruits and nuts eaten at the Passover Seder. Charoset is easy to make, and it's one of those fly-by-the-seat-of-your-pants recipes, as you adjust as you go! It's naturally gluten-free of course, and is a yummy, sweet condiment.


Yield 10
Prep Time 10 minutes
Cook Time
Total Time 10 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve. If making it early, store covered in the refrigerator.

Recipe Notes

  • I like to make ours the day before and store in the refrigerator.
  • You can toast the walnuts if desired, but I never do! 
  • We don't recommend using a food processor to dice your apples, simply use a knife and cut them up small.

Nutrition

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Traditional Charoset (for Passover!)

This Chocolate Covered Matzo Bark aka Matzo Crack is SO yummy, super addicting (you’ve been warned) and perfect for a Passover treat! It’s made using gluten-free matzo and this matzo crack recipe has 3 different variations to satisfy everyone’s favorite flavors!

Recipe for Matzo Crack

Chocolate Matzo Crack

Last year at this time, we shared my family’s favorite Matzo Lasagna recipe! I am so excited to share how to make this epic Matzo Crack recipe today, three different ways! Stop & Shop has an incredible selection and offers a wide variety of kosher, organic, grain-free, and gluten-free products at great prices.

Chocolate Matzo Crack

Here’s what I used in this recipe:

3 Fun Flavor Options

Matzo Crack

This is the perfect Passover treat that everybody will love! All three flavors are so yummy, and make perfect little gift bags.

Want other Passover favorites? Try these:

Matzo Crack Recipe

Other creative things to do with matzo

  1. Matzo Lasagna
  2. Matzo Pizza
  3. Matzo S’mores
  4. Matzo Open Faced Bites

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Chocolate Matzo Crack: 3 Ways (Gluten-Free!)


Yield 8-10
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



Author: Lexi
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Ingredients

For ALL Versions

  • 1-10.5oz box Yehuda Gluten Free Matzo-Style Squares
  • 2 cups dark chocolate chips

For Peanut Butter Swirl Matzo Crack

  • 1/3 cup natural-style peanut butter at room temperature

For Trail Mix Matzo Crack

  • 1/2 cup chopped nuts of choice 
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup raw pumpkin seeds or sunflower seeds
  • Coarse sea salt

For Chocolate Toffee Crunch Matzo Crack

Directions

For Chocolate Peanut Butter Version:

  1. Make sure peanut butter is at room temperature, if not heat until warmed through and soft. Set aside.
  2. Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered, making sure to overlap the matzo slightly so there are no gaps between them. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges.
  3. Melt chocolate in a double-boiler or as desired, and pour over matzo squares. Using an off-set spatula spread the chocolate evenly over the matzo.  
  4. Dollop peanut butter over chocolate while it is still warm, and use toothpick to make the swirl design.
  5. Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

For Chocolate Trail Mix Version:

  1. Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered, making sure to overlap the matzo slightly so there are no gaps between them. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges, don’t fully overlap!
  2. Melt chocolate in a double-boiler or as desired, and pour over matzo squares. Using an off-set spatula spread the chocolate evenly over the matzo.
  3. Sprinkle nuts, raisins, coconut and seeds evenly over the chocolate. Sprinkle with 1 teaspoon of flaky sea salt if you'd like! 
  4. Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

For Toffee Version:

  1. Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges, don’t fully overlap, toffee will connect your pieces!
  2. Make the toffee (see directions below).
  3. Once you've poured your toffee over the matzo and have spread it, scatter the chocolate chips directly on the hot toffee covered matzo squares. Leave it to sit for 5 minutes, and then use an off-set spatula spread it to cover the toffee.
  4. Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

Toffee Directions:

  1. In a medium sauce pan, before heating, add your maple sugar (you can use coconut sugar but we prefer maple sugar), 1 tablespoon of water and vanilla extract. Add butter and turn the heat to medium.
  2. As the sugar begins to melt, immediately begin to stir the mixture with a spatula, in one direction only. You are doing this to prevent any sugar from burning and to help both the butter and sugar to melt evenly. Once most of the sugar and butter has melted, switch to a whisk and gently whisk the mixture together, in one direction, until it is fully emulsified. If you *do not* start whisking right away, the toffee may not come together.
  3. Once it is fully melted and emulsified, stop whisking. Continue to cook the toffee over medium-low heat, without disturbing, until it reaches a temperature of 290 degrees with a candy thermometer. This took us about 10 minutes, but watch to avoid burning.
  4. Turn off heat, and add salt. Slowly whisk until combined.
  5. Carefully pour toffee over matzo. Using an offset spatula spread the toffee evenly.
  6. Continue with step above to spread your chocolate.

Recipe Notes

  • Pro Tip: If leftover toffee gets stuck to your pot, add water and bring to a boil. This will loosen the candy. 
How do I melt chocolate with a double boiler?
  1. Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.
  2. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water.
  3. Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.

Nutrition

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This post is sponsored by Stop & Shop. All opinions are always 100% my own!

Chocolate Matzo Crack: 3 Ways (Gluten-Free!)

Matzoh Lasgna {Gluten-free} | Lexi's Clean Kitchen

This Gluten-Free Matzo Lasagna is my family favorite Passover recipe! It’s a hit year after year, because it mimics real lasagna noodles so perfectly! Add in veggies of choice or leave as is, for the perfect Passover matzo lasagna!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

Gluten-Free Matzo Lasagna

I am so excited to share this recipe which has become a holiday tradition in our home! 

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

Ingredients we use in this recipe for Passover:

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

How to make matzo lasagna

Question of the day: Do you write matzo, matzoh, matza? Seriously, there are so many spellings! I go with matzo!

Gluten-Free Matzo Lasagna - Lexi's Clean Kitchen

Other Items I buy at Stop & Shop: 

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

You are going to love this matzo lasagna recipe!

Want other Passover favorites? Try these:

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Matzo Lasagna


Yields 6
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Ricotta mixture

    • 2 cups ricotta cheese
    • 1 egg, whisked
    • 1 teaspoon Italian seasoning
    • 1 teaspoon garlic powder
    • 1/2 teaspoon fine sea salt
    • 1/2 teaspoon black pepper

    Everything Else

    • 1 box gluten-free matzo
    • 1 jar marinara sauce, of choice
    • 2 cups shredded mozzarella cheese, more as desired/needed
    • Optional: 2 cups fresh spinach, sautéed
    • Optional: 1 cup sliced mushrooms, sautéed

    Directions

    1. Preheat oven to 350°F and lightly grease an 8x8 inch pan, or a pan large enough to fit the your matzoh board.
    2. Layer 1: Place enough sauce to cover the bottom, about 1/3 cup.
    3. Layer 2: Place the 1 matzoh board on top. You'll use 1 for an 8x8 inch pan, or use 1 1/2 or 2, depending on how big your baking pan is.
    4. Layer 3: Spread more tomato sauce over the matzoh (1/4 cup).
    5. Layer 4: Spread the ricotta mixture. If adding sautéed veggies, add after this layer.
    6. Layer 5: Sprinkle with mozzarella cheese.
    7. Repeat steps 3-6 until you have filled up your baking dish to the top.
    8. End with tomato sauce then top with the remaining mozzarella.
    9. Cover and bake for 40 minutes until cheese is melted and bubbling.

    Recipe Notes

    • *You do not need to soak the matzoh prior to baking or assembling this recipe!

    Nutrition

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    This post is sponsored by Stop & Shop. All opinions are always 100% my own!

    Gluten-Free Matzo Lasagna

    Nanny's Sweet & Sour Meatballs {Paleo-friendly, perfect for passover, low-carb} | Lexi's Clean Kitchen

    Nanny’s Sweet and Sour Meatballs are a family staple holiday recipe, made a little bit cleaner! We love this slightly sweetened sauce paired with the gluten-free meatballs for a perfect holiday meal.

    Nanny's Sweet and Sour Meatballs | Lexi's Clean Kitchen

    Last week I talked a little about Passover and my family. Specifically my nanny (also known as grandma). This little lady (little, like me), is extremely special to me.  She is also a mean cook in the kitchen. I’ve learned many tricks of the trade from her, especially when it comes to Holiday cooking. I also dedicated my cookbook to her! If you’ve made Nanny’s Potted Chicken, you already know how fabulous her cooking is!

    When she gave me her Swedish Meatballs and Rolled Cabbage recipe, I knew it was something I wanted to adapt to be a tad cleaner. After a few trial and errors, I’ve made a sauce almost identical to Nanny’s. Note: We used to call these Swedish meatballs in our family, but sweet and sour is way more appropriate!

    Nanny's Sweet and Sour Meatballs | Lexi's Clean Kitchen

    If you like this passover recipe, check out these others:


    5.0 rating
    1 reviews

    Nanny's Sweet and Sour Meatballs


    Yields 6
    Prep Time 10 min
    Cook Time 25 min
    Total Time 35 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Sauce

      • 2 teaspoons oil of choice
      • 1 cup cremini mushrooms, mined
      • 1 28 ounce can tomato sauce
      • 1/2 cup fresh pineapple juice
      • 1/2 cup crushed pineapple
      • 1/2 cup dried cranberries
      • 2 tablespoons honey
      • 1 tablespoon dried minced onion
      • 1 tablespoon garlic powder
      • 1 tablespoon apple cider vinegar
      • A squeeze of lemon juice
      • 1/2 tablespoon fine sea salt, more to taste

      Meatballs

      Directions

      1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and cook for 5 minutes, until they start to caramelize and brown.
      2. Add the rest of the sauce ingredients to the pan and bring to a boil over medium-high heat.
      3. Reduce heat to low and simmer for 15-20 minutes, taste and adjust spices as necessary.
      4. In a bowl, combine meat, almond flour, egg, salt, and pepper. Mix well and roll into balls.
      5. Gently add the meatballs to the simmering sauce. Use a spoon to spoon sauce over meatballs to cover them in the sauce as they cook.
      6. Let simmer over medium-low heat for an additional 15 minutes, or until the meatballs are fully cooked and no pink remains. Serve warm.

      Recipe Notes

      • *Nanny uses a blend of half ground chuck and half ground veil in her original recipe.
      • **Nanny's original sauce recipe: 1 can cranberry sauce (whole or jelly), 1 28-ounce can tomato sauce, 1 can Sauce Arturo, a little lemon juice.
      • ***Photos updated March, 2017

      Nutrition

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