Nut Free Charoset – Small Batch Recipe

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Having a hard time finding a nut free Charoset recipe? This small batch recipe is the one we’ve been using the last few years. This post contains affiliate links.

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Since my son has been diagnosed with his nut allergy, it’s always been a challenge to figure out a nut free charoset for him. While he doesn’t need to have it, he’s young enough that he wants to be part of that part of the festivities and I try to come up with something for him.

Today, he is no longer allergic to almonds and hazelnuts, so I can technically use almonds. However, I still stick to this nut free charoset.

If you’re very discerning with your charoset texture and taste you may not love this recipe. To be perfectly honest, I’m not a foodie or much of a recipe developer. I’m a creative who can concoct to a degree. And with that set of glowing qualifications, I put together something that can be used from year to year. And that something is a bit of a glorified apple puree (but then again, isn’t all charoset?)

I’ve played a little with different options. You can add dates or even raisins for a bit of a thicker and sweeter result but we prefer it without.

In nutshell, this recipe is basically an apple puree with cinnamon and grape juice added to turn it into the color of charoset. It’s our preferred way to make it but may not satisfy your charoset cravings if you’re big fans. Functionally, it definitely works and is a great solution for those with nut allergies.

You may want to expand on it or you may love it as is. Either way, I hope it helps!

You might also want to check out the seder bowls I made that show this charoset in action! I didn’t stage these in those bowls because I needed to make mine Chametz so I have the recipe for you in advance of Passover, but you can also find a similar look to the blue bowl here.

How to make nut free charoset

This is a small batch recipe – multiply and adjust as needed.

Ingredients

• 1 golden delicious apple
• 1/4 t cinnamon
• 1.5 T grape juice
• Splash lemon juice

Equipment

• Peeler
• Fruit processor or hand grater
• Mixing spoon and/or spatula
• Paring knife

Process

1. Peel your apple and cut it into chunks as close as possible to the core. Discard the core.
2. Place it and into the food processor with the S blade.
3. Pulse for a few seconds. Scrape down the sides and pulse again. Repeat until you’re happy with the texture. Alternatively, grate your apple by hand.
4. Pour off any excess liquids that have come out – you may find it too juicy.
5. Mix in the other ingredients.

Notes:

• You can do it all in the food processor, but I like to add the extra ingredients after so I can pour off some apple juice that comes out when grating without removing the other ingredients.
• You can use wine instead of grape juice – just be aware that you’re not cooking it so it’ll remain in the charoset. It is a very minimal amount, especially when dipping and shaking off your lettuce.

Do you have a nut free charoset recipe that you prefer? Comment below!

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