Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
These dark chocolate matzoh clusters with coconut and dates are crunchy, chewy and gently sweet. While they make an ideal Passover treat, they’re so good and easy to prepare, you’ll want to make them year-round.
To ensure these clusters can be served during Passover, make sure that each ingredient is labeled “kosher for Passover.”
Make ahead: The clusters need to be prepared and chilled for at least 20 minutes before serving. Refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving.
Chocolate Matzoh Clusters With Coconut and Dates
Ingredients:
2 sheets (70 grams) plain matzoh
2/3 cup (53 grams) unsweetened shredded coconut
1/3 cup (57 grams) chopped pitted dates (8 small)
8 ounces (227 grams) dark chocolate (60 to 70 percent cacao), chopped
1/2 teaspoon flaky sea salt, such as Maldon (optional)
Directions:
Line a large sheet pan with wax paper.
Into a medium bowl, use your hands to crush the matzoh sheets into small (about 1/4-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. Using a 1-tablespoon measure, transfer heaping stacks of the mixture to the
prepared sheet pan. You should get about 18 clusters. Sprinkle with the flaky salt, if using, then transfer to the refrigerator until set, about 20
minutes, before serving.
Makes 18 clusters
Serving size 1 cluster
Per serving
Calories 202 ; Total Fat 12 g (Sat Fat 7 g); Protein 3 g; Carb 28 g; Fiber 4 g; Cholesterol 1 mg; Sodium 47 mg; Total Sugar 15 g (including 6.5 g added sugar)
