20 Delicious Charoset Recipes Unique

Charoset—the sweet, spiced fruit-and-nut paste served at Passover—is a dish rich in tradition, but that doesn’t mean it can’t be fun and inventive! Whether you’re a Seder host looking to impress or just craving a taste of this iconic treat, we’ve rounded up 20 unique charoset recipes that blend global flavors, modern twists, and timeless comfort. Get ready to fall in love with every sticky, delicious bite!

Classic Ashkenazi Charoset with Apples and Walnuts

This classic Ashkenazi charoset is a sweet, spiced apple-walnut mixture that’s as nostalgic as it is versatile—perfect for Passover or anytime you crave a spoonful of comfort.

• 2 medium apples (Gala or Honeycrisp), peeled and finely diced
• 1 cup walnuts, toasted and roughly chopped
• 1/4 cup sweet red wine (like Manischewitz)
• 2 tbsp honey
• 1 tsp ground cinnamon
• Pinch of salt

1. In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant. Let cool slightly, then chop.
2. In a medium bowl, combine the diced apples, toasted walnuts, 1/4 cup sweet red wine, 2 tbsp honey, 1 tsp cinnamon, and a pinch of salt. Stir gently until evenly coated.
3. Let the mixture sit for 10 minutes to soften the apples slightly and meld the flavors. Stir again before serving.

The magic here? The toasted walnuts add a toasty depth that balances the wine’s sweetness—no one will guess it only takes 15 minutes!

Tip: For a chunkier texture, pulse everything briefly in a food processor instead of stirring.

Sephardic Date and Apricot Charoset

This sweet, spiced fruit paste is a Sephardic twist on the classic Passover charoset—sticky, fragrant, and packed with warm flavors.

Ingredients

• 1 cup pitted Medjool dates, roughly chopped
• 1/2 cup dried apricots, roughly chopped
• 1/3 cup walnut halves, toasted
• 1/4 cup sweet red wine (like Manischewitz)
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Pinch of salt

Instructions

1. In a food processor, pulse the dates, apricots, and walnuts until finely chopped but still slightly textured (about 10 pulses).
2. Add the red wine, honey, cinnamon, cardamom, and salt. Process until the mixture clumps together, scraping down the sides as needed (about 1 minute).
3. Transfer to a bowl and let sit for 10 minutes to soften slightly. Stir before serving—it should hold its shape when pressed but still feel sticky.

The cardamom adds a floral depth to the caramel-like dates, while the apricots keep it bright—perfect for balancing rich seder plates.

Tip: For a smoother texture, soak the dried fruit in warm water for 15 minutes before processing.

Persian Charoset with Pistachios and Pomegranate

This Persian-inspired charoset is a fragrant, nutty twist on the classic—swapping apples for dates and walnuts for pistachios, with a bright pop of pomegranate.

• 1 cup Medjool dates, pitted and finely chopped
• 1/2 cup shelled pistachios, lightly toasted and roughly chopped
• 1/3 cup pomegranate seeds
• 1 tbsp honey
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 tbsp fresh orange juice
• Pinch of sea salt

1. In a medium bowl, combine the chopped dates, pistachios, and pomegranate seeds.
2. Drizzle with 1 tbsp honey, 1 tsp cinnamon, 1/2 tsp cardamom, 1 tbsp orange juice, and a pinch of sea salt. Gently fold until evenly coated.
3. Let sit at room temperature for 15 minutes to allow flavors to meld, stirring once halfway through.

The cardamom and orange juice give this charoset a subtly floral lift, while the pistachios add a buttery crunch. Serve with matzo or as a topping for yogurt.

Tip: For extra depth, warm the honey slightly before mixing—it’ll blend more easily with the spices.

Moroccan Charoset with Dates and Almonds

This fragrant, spiced charoset is a sweet-and-nutty twist on the classic Passover dish, blending sticky dates, crunchy almonds, and warm cinnamon into a spreadable delight.

Ingredients:

• 1 cup Medjool dates, pitted and roughly chopped
• 1/2 cup raw almonds, toasted and finely chopped
• 1/4 cup sweet red wine (like Manischewitz)
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a small saucepan over low heat, combine the dates, 1/4 cup sweet red wine, 1 tbsp honey, 1/2 tsp cinnamon, and a pinch of salt. Simmer for 5 minutes, stirring often, until the dates soften and absorb the liquid.
2. Remove from heat and mash the mixture with a fork or potato masher until it forms a chunky paste (some texture is good!).
3. Fold in the toasted almonds, reserving a few for garnish if desired.
4. Let cool to room temperature before serving. The charoset will thicken as it sits.

The toasted almonds add a satisfying crunch against the lush, spiced date base—perfect for slathering on matzo or pairing with sharp cheese.

Tip: For a smoother texture, pulse the mixture briefly in a food processor after step 2.

Yemenite Charoset with Figs and Sesame Seeds

This fragrant, nutty charoset—a Passover staple with Yemenite roots—pairs sweet figs with toasty sesame for a unique twist on the classic.

Ingredients:

• 1 cup dried figs, stems removed, chopped
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup sesame seeds, toasted
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Pinch of salt
• 2-3 tbsp sweet red wine (like Manischewitz), as needed

Instructions:

1. In a food processor, pulse the figs and walnuts until crumbly but not pasty (about 10 pulses).
2. Transfer to a bowl and stir in the sesame seeds, honey, cinnamon, cardamom, and salt.
3. Drizzle in 2 tbsp of wine, mixing until the mixture holds together when pressed. Add another 1 tbsp if too dry.
4. Cover and refrigerate for at least 1 hour to let flavors meld. Serve slightly chilled or at room temperature.

The toasty sesame seeds and floral cardamom make this charoset stand out—it’s like a spiced fig jam with a satisfying crunch!

Tip: For extra depth, toast the sesame seeds in a dry skillet over medium heat until golden, about 3 minutes.

Italian Charoset with Chestnuts and Raisins

This Italian-inspired charoset is a sweet, nutty twist on the classic, with earthy chestnuts and plump raisins adding depth to every bite.

• 1 cup roasted chestnuts, finely chopped
• 1/2 cup golden raisins
• 1 medium apple (Honeycrisp or Fuji), peeled and diced
• 1/4 cup sweet red wine (like Moscato)
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• Pinch of salt

1. In a small saucepan over low heat, warm the red wine and honey, stirring until the honey dissolves (about 2 minutes).
2. Add the chopped chestnuts, raisins, and diced apple to the pan. Stir to coat evenly, then sprinkle in the cinnamon and salt.
3. Simmer uncovered for 10–12 minutes, stirring occasionally, until the liquid reduces to a sticky glaze and the apples soften slightly.
4. Remove from heat and let cool to room temperature before serving. The mixture will thicken as it sits.

The chestnuts lend a creamy richness that balances the wine’s sweetness, making this charoset feel like a grown-up dessert spread. Tip: For extra texture, fold in 2 tbsp of toasted pine nuts just before serving.

Greek Charoset with Figs and Walnuts

This sweet, spiced fruit-and-nut paste is a Sephardic twist on traditional charoset, with sticky figs, earthy walnuts, and a hint of cinnamon for warmth.

Ingredients:

• 1 cup dried figs, stems removed, chopped
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tbsp honey
• 1 tbsp sweet red wine (like Mavrodaphne or Marsala)
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Instructions:

1. In a food processor, pulse the figs until they form a sticky paste (about 1 minute). Scrape down the sides as needed.
2. Add the walnuts, 2 tbsp honey, 1 tbsp sweet red wine, 1/2 tsp cinnamon, and a pinch of salt. Pulse 5–6 times until the mixture is combined but still slightly chunky.
3. Transfer to a bowl and let sit for 10 minutes to let the flavors meld. The texture should hold together when pressed but remain rustic.

The figs give this charoset a jammy richness, while the walnuts add a satisfying crunch—perfect for slathering on matzo or pairing with sharp cheeses. Tip: For a smoother texture, soak the figs in warm water for 10 minutes before processing.

Turkish Charoset with Dates and Hazelnuts

This rich, spiced fruit-and-nut paste is a Turkish twist on charoset—perfect for spreading on toast or pairing with cheese for a sweet-savory bite.

Ingredients:

• 1 cup (packed) Medjool dates, pitted and roughly chopped
• 1/2 cup toasted hazelnuts, skins rubbed off
• 1/4 cup golden raisins
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Pinch of sea salt
• 2-3 tbsp orange juice (fresh preferred)

Instructions:

1. In a food processor, pulse the hazelnuts until finely chopped (some small chunks are okay). Transfer to a bowl.
2. Add the dates, raisins, honey, cinnamon, cloves, and salt to the processor. Blend until a thick paste forms, scraping down the sides as needed.
3. With the processor running, drizzle in 2 tbsp orange juice until the mixture clumps together but isn’t sticky. Add the remaining 1 tbsp juice if needed.
4. Fold in the chopped hazelnuts by hand until evenly distributed.
5. Transfer to a jar and refrigerate for 30 minutes to firm up before serving.

The hazelnuts add a toasty crunch against the velvety dates, while warm spices make this feel like a dessert-worthy condiment.

Tip: For a smoother texture, soak the dates in warm water for 10 minutes before blending.

Spanish Charoset with Oranges and Almonds

This Spanish-inspired charoset is a sunny twist on the classic, with juicy oranges and crunchy almonds adding brightness and texture.

• 2 medium navel oranges, peeled and finely diced (about 1 1/2 cups)
• 1 cup raw almonds, roughly chopped
• 1/2 cup sweet red wine (like Manischewitz or Concord grape)
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves

1. In a medium bowl, combine the diced oranges, chopped almonds, and sweet red wine. Stir gently to coat.
2. Add the honey, 1 tsp cinnamon, and 1/4 tsp cloves. Mix until everything is evenly distributed and slightly syrupy.
3. Let sit at room temperature for 30 minutes, stirring occasionally, to allow the flavors to meld and the wine to soften the almonds slightly.

The result is a fragrant, chunky charoset where the citrus cuts through the richness—perfect for spooning over matzo or yogurt. Tip: For deeper flavor, toast the almonds in a dry skillet over medium heat for 3–4 minutes before chopping.

Indian-Inspired Charoset with Mango and Cashews

This Indian-inspired charoset swaps traditional apples for sweet mango and adds a crunchy twist with toasted cashews—perfect for Passover or anytime you crave a tropical spin on a classic.

• 1 ripe mango, peeled and finely diced (about 1 cup)
• 1/2 cup raw cashews, roughly chopped
• 1/4 cup golden raisins
• 1 tbsp honey
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1 tbsp fresh lime juice

1. Toast the cashews in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden and fragrant. Transfer to a plate to cool.
2. In a medium bowl, combine the diced mango, golden raisins, honey, cardamom, cinnamon, salt, and lime juice. Stir gently to coat.
3. Fold in the toasted cashews and let the mixture sit for 10 minutes to soften the raisins and meld flavors.

The cardamom and lime brighten the mango’s sweetness, while the cashews add a buttery crunch that’s downright addictive. Serve with matzo or spoon over yogurt for a quick breakfast.

Tip: For extra depth, swap honey for jaggery syrup (available at Indian markets) and warm it slightly to thin before mixing.

Tropical Charoset with Pineapple and Coconut

This sweet, fruity twist on traditional charoset brings a taste of the tropics to your table with juicy pineapple and toasty coconut.

Ingredients:

• 1 cup finely diced fresh pineapple
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped toasted macadamia nuts
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a dry skillet over medium-low heat, toast the shredded coconut for 3–4 minutes, stirring constantly, until lightly golden. Transfer to a bowl.
2. In the same skillet, toast the macadamia nuts over medium heat for 2–3 minutes until fragrant. Let cool slightly, then chop.
3. In a medium bowl, combine the pineapple, toasted coconut, chopped macadamias, honey, lime juice, cinnamon, and salt. Stir gently until evenly mixed.
4. Let sit at room temperature for 15 minutes before serving to allow flavors to meld.

The crunch of macadamias and floral coconut play off the bright pineapple, making this a standout Passover dish or year-round dessert topping.

Tip: For extra texture, swap half the shredded coconut with coconut chips, toasted until crisp.

Spiced Charoset with Cinnamon and Cloves

This fragrant, chunky charoset is a sweet-and-spicy twist on the classic, with warm spices and a hint of citrus to brighten every bite.

Ingredients:

• 2 medium apples (Honeycrisp or Gala), peeled and finely diced
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup sweet red wine (like Manischewitz)
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp fresh lemon juice
• Pinch of salt

Instructions:

1. In a medium bowl, combine the diced apples, toasted walnuts, and lemon juice. Toss gently to coat.
2. Pour in the sweet red wine and honey, then sprinkle with 1 tsp cinnamon, 1/4 tsp cloves, and a pinch of salt. Stir until evenly mixed.
3. Let sit at room temperature for 15 minutes to allow flavors to meld, stirring once halfway through.

The toasted walnuts add a satisfying crunch, while the cloves and cinnamon give this charoset a cozy, aromatic depth that pairs perfectly with matzah or a cheese board.

Tip: For a smoother texture, pulse half the mixture in a food processor before combining.

Citrus Charoset with Orange Zest and Lemon Juice

Bright, zesty, and just sweet enough, this Citrus Charoset is a fresh twist on the classic Passover dish—packed with sunny flavors that’ll wake up your seder plate.

• 1 medium apple, finely diced (Honeycrisp or Fuji work well)
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup sweet red wine (like Manischewitz)
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp orange zest
• 1/2 tsp ground cinnamon
• 1 tbsp honey
• Pinch of salt

1. In a medium bowl, combine the diced apple, toasted walnuts, and red wine. Toss gently to coat.
2. Add the orange juice, lemon juice, orange zest, cinnamon, honey, and salt. Stir until everything is evenly blended.
3. Let the mixture sit at room temperature for 15 minutes to let the flavors meld, stirring once halfway through.

The bright citrus and warm cinnamon play off each other beautifully, while the walnuts add a satisfying crunch—no one will miss the traditional raisins!

Tip: For extra texture, swap half the walnuts for toasted pecans or almonds.

Maple-Glazed Charoset with Pecans

This Maple-Glazed Charoset with Pecans is a sweet, nutty twist on the traditional Passover dish—think tender apples, warm spices, and a sticky maple finish that’ll have everyone sneaking extra spoonfuls.

• 2 medium apples (Gala or Honeycrisp), finely diced
• 1/2 cup pecans, toasted and roughly chopped
• 1/4 cup pure maple syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

1. In a medium skillet over medium heat, toast the pecans for 3–4 minutes, stirring often, until fragrant. Transfer to a plate.
2. In the same skillet, combine the diced apples, maple syrup, lemon juice, cinnamon, ginger, and salt. Cook for 5–6 minutes, stirring occasionally, until the apples soften slightly but still hold their shape.
3. Remove from heat and fold in the toasted pecans. Let cool for 5 minutes—the glaze will thicken as it sits.

The magic here? The maple glaze clings to every bite, balancing the crunch of pecans and the bright tang of lemon. Serve it warm for maximum cozy vibes.

Tip: Swap in walnuts for pecans if you prefer, but toast them first—it deepens the flavor.

Chocolate-Dipped Charoset Bites

These bite-sized treats blend the spiced sweetness of charoset with rich dark chocolate—perfect for Passover or anytime you crave a fruity, nutty delight.

Ingredients:

• 1 cup finely chopped apples (about 1 medium apple)
• 1/2 cup chopped walnuts
• 1/4 cup sweet red wine (like Manischewitz)
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 cup dark chocolate chips
• 1 tsp coconut oil

Instructions:

1. In a bowl, mix the chopped apples, walnuts, red wine, honey, cinnamon, and ginger until combined. Refrigerate for 15 minutes to firm up.
2. Roll the mixture into 12 small balls (about 1 tbsp each) and place on a parchment-lined tray. Freeze for 20 minutes.
3. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second bursts, stirring until smooth.
4. Dip each charoset ball halfway into the melted chocolate, letting excess drip off. Return to the tray and chill for 10 minutes until set.

The contrast of crunchy walnuts, tender apples, and glossy chocolate makes these irresistible—plus, they’re no-bake! Tip: For extra flair, sprinkle with flaky sea salt before the chocolate sets.

Vegan Charoset with Dates and Sunflower Seeds

This sweet and earthy vegan charoset is a modern twist on the classic Passover dish, with sticky dates and crunchy sunflower seeds adding irresistible texture.

• 1 cup Medjool dates, pitted and roughly chopped
• 1/2 cup roasted sunflower seeds
• 1/4 cup unsweetened apple juice
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• Pinch of sea salt

1. In a food processor, pulse the dates and sunflower seeds until finely chopped but still slightly chunky (about 10 pulses).
2. Add 1/4 cup apple juice, 1 tbsp lemon juice, 1/2 tsp cinnamon, and a pinch of sea salt. Pulse 3–4 more times until the mixture clumps together like a coarse paste.
3. Transfer to a bowl and let sit for 10 minutes to soften and meld flavors. Stir before serving.

The contrast of chewy dates and toasty seeds makes this charoset feel indulgent, while keeping it wholesome and nut-free. Tip: For a deeper flavor, toast the sunflower seeds in a dry skillet over medium heat for 2–3 minutes before using.

Gluten-Free Charoset with Quinoa and Dried Fruits

This gluten-free charoset swaps traditional matzo for nutty quinoa, making it a hearty, modern twist on the Passover classic—packed with chewy dried fruits and warm spices.

• 1 cup cooked quinoa, cooled
• 1/2 cup finely chopped dried apricots
• 1/2 cup chopped Medjool dates
• 1/4 cup golden raisins
• 1/3 cup chopped walnuts
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• Pinch of salt

1. In a large bowl, combine the cooked quinoa, dried apricots, dates, raisins, and walnuts.
2. Drizzle with honey and lemon juice, then sprinkle with cinnamon and salt. Gently fold everything together until evenly coated.
3. Let sit at room temperature for 15 minutes to allow the flavors to meld, stirring once halfway through.

The quinoa adds a satisfying bite, while the honey and cinnamon give it that nostalgic charoset sweetness—without the gluten. Serve slightly chilled for the best texture.

Tip: For a deeper flavor, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping.

Low-Sugar Charoset with Stevia and Cranberries

This sweet-tart charoset gets a modern twist with stevia and dried cranberries, keeping it light without sacrificing flavor—perfect for Passover or anytime you crave a fruity, spiced bite.

Ingredients:

• 2 medium apples (Gala or Honeycrisp), finely diced
• 1/2 cup dried cranberries, chopped
• 1/4 cup chopped walnuts
• 1 tbsp honey
• 1 tsp stevia powder (or liquid stevia equivalent)
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 tbsp unsweetened apple juice

Instructions:

1. In a medium bowl, combine the diced apples, cranberries, and walnuts.
2. Drizzle with honey and apple juice, then sprinkle with stevia, cinnamon, and ginger.
3. Stir gently until everything is evenly coated. Let sit for 10 minutes to soften the cranberries slightly.
4. Serve chilled or at room temperature, stirring once more before serving.

The cranberries add a cheerful pop of color and tang, while stevia keeps it just sweet enough without overpowering the warm spices.

Tip: For extra crunch, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping.

Exotic Charoset with Mango and Macadamia Nuts

This tropical twist on traditional charoset brings bright mango, buttery macadamias, and warm spices together for a dish that’s as vibrant as it is flavorful.

Ingredients:

• 1 ripe mango, peeled and finely diced (about 1 cup)
• 1/2 cup macadamia nuts, roughly chopped
• 1/2 cup Medjool dates, pitted and diced
• 1/4 cup sweet red wine (like Manischewitz or Concord grape)
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. In a medium bowl, combine the diced mango, chopped macadamia nuts, and diced dates.
2. Pour in the sweet red wine and drizzle with 1 tbsp honey. Sprinkle with 1/2 tsp cinnamon, 1/4 tsp ginger, and a pinch of salt.
3. Gently fold everything together until evenly coated. Let sit at room temperature for 15 minutes to soften the dates and meld the flavors.

The juicy mango and crunchy macadamias create a playful contrast, while the wine and spices add depth—perfect for Passover or a cheese board standout.

Tip: For a smoother texture, pulse half the mixture in a food processor before folding it back in.

Traditional Charoset with a Modern Twist

This updated take on the classic Passover dish keeps the comforting texture of the original but brightens it up with a zesty orange twist—perfect for spooning over matzo or yogurt.

Ingredients

• 1 cup finely chopped walnuts
• 2 medium apples (Honeycrisp or Fuji), peeled and diced
• 1/3 cup sweet red wine (like Manischewitz)
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• Zest and juice of 1 small orange
• Pinch of sea salt

Instructions

1. In a dry skillet over medium-low heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant. Transfer to a bowl.
2. In the same bowl, combine the toasted walnuts, apples, sweet red wine, honey, cinnamon, ginger, orange zest, orange juice, and sea salt. Stir gently but thoroughly.
3. Let the mixture sit at room temperature for 15 minutes to soften the apples slightly and meld the flavors. Stir again before serving.

The orange zest adds a sunny freshness that balances the earthy walnuts and wine, making this charoset feel both nostalgic and new.

Tip: For a smoother texture, pulse half the mixture in a food processor before stirring it back in.

Conclusion

With 20 unique charoset recipes, there’s a sweet (or savory!) twist for every Seder table. Whether you stick with tradition or try something new, these recipes are sure to delight. Don’t forget to share your favorite in the comments and pin this roundup for next year’s celebration—happy cooking!