Moroccan Charosets

Directions

1. 1
   process dates, raisins and walnuts in food processor until mixture is finely chapped and begins to mass.
2. 2
   add enough wine to make sticky dough.
3. 3
   line baking sheet with waxed paper.
4. 4
   drop mixture by slightly rounded meaning teaspoons onto pan.
5. 5
   roll with moistened palms into hazelnut-size balls.
6. 6
   refrigerate for at least 3 hours or until firm.