Chocolate matzoh clusters are an easy way to sweeten Passover
My family’s Passover dessert tradition has essentially involved opening a box of chocolate-covered matzoh and a can of macaroons, and maybe arranging them on a serving plate.
That’s not necessarily a bad thing. There are plenty of quality, holiday-friendly packaged desserts available, and with all the time and effort that goes into the rest of the multicourse Seder, it’s nice to have a low-lift element.
But after swooning over a series of from-scratch, lovingly prepared dishes from recipes passed down for generations, our store-bought dessert has always felt anticlimactic. This recipe is the upgrade I’ve been yearning for, a treat that is memorable and homemade, but requires only slightly more effort than our usual packaged stuff. It involves the same elements — chocolate, matzoh, coconut, plus dates — combined into delectable, bite-size clusters.
To make the dessert, crush a couple of matzoh sheets into small pieces and stir them into a bowl of melted chocolate, along with unsweetened shredded coconut and chopped dates. Then, spoon mounds of the mixture onto a wax paper-lined sheet pan, sprinkle with a little flaky salt, if you want, and chill for a bit to set the chocolate.
You can eat these clusters right away or make them in advance, then keep them in the fridge. About half an hour before you plan to serve them, let them sit on the counter so they’re not too hard.
Chocolaty, crunchy and chewy — with a subtle sweetness from the dates — these no-bake morsels make an ideal exclamation point for a Passover meal, an ending that’s high-impact and low-effort.
• Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.
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Chocolate Matzoh Clusters With Coconut and Dates
2 sheets (70 grams) plain matzoh
⅔ cup (53 grams) unsweetened shredded coconut
⅓ cup (57 grams) chopped pitted dates (8 small)
8 ounces (227 grams) dark chocolate (60% to 70% cacao), chopped
½ teaspoon flaky sea salt, such as Maldon (optional)
Line a large sheet pan with wax paper.
Over a medium bowl, use your hands to crush the matzoh sheets into small (about ¼-inch) pieces. Add the coconut and chopped dates, and stir to combine.
Set a medium heatproof bowl over a small pan filled with an inch of barely simmering water. (Make sure the bottom of the bowl doesn’t touch the water.) Add the chocolate and let it melt, stirring frequently, about 1 minute, then remove the bowl from the heat. (Alternatively, melt the chocolate in the microwave on HIGH in 20- to 30-second bursts, stirring well in between.)
Pour the melted chocolate over the matzoh mixture and stir to coat evenly. Then use a 1-tablespoon measure to transfer heaping stacks of the mixture to the prepared sheet pan. You should have about 18 clusters. Sprinkle with the flaky salt, if using, then transfer to the refrigerator until set, about 20 minutes, before serving.
Note: To ensure these clusters can be served during Passover, make sure that each ingredient is labeled “kosher for Passover.”
Substitutions: For coconut, use almonds, walnuts, pecans or hazelnuts. For dark chocolate, use semisweet or milk chocolate. For flaky sea salt, use fleur de sel.
Storage: Refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving. Make ahead: The clusters need to be prepared and chilled at least 20 minutes before serving.
Nutrition | 2 clusters: 202 calories, 28g carbohydrates, 1mg cholesterol, 12g fat, 4g fiber, 3g protein, 7g saturated fat, 47mg sodium, 15g sugar
— From cookbook author and registered dietitian nutritionist Ellie Krieger