Chocolate Covered Matzo Crack Balls are an easy, no-bake kosher-for-Passover dessert that’s both crunchy and chocolatey. Made from a mix of dried fruit, crushed matzo and nuts, these bite-sized balls are dipped in chocolate and optionally finished with an extra drizzle and a sprinkle of flaky sea salt. They’re naturally sweetened, simple to prepare, and a crowd-pleaser for kids and adults alike.
If you avoid traditional Matzo Crack made with lots of butter and refined sugar, this version is a great alternative. The dates and dried apricots provide natural sweetness and help bind the mixture, while almond butter and maple syrup add richness and toffee-like stickiness. Rolling the mixture into small balls and coating them in dark chocolate creates an irresistible Passover-friendly treat.
Ingredients
- Dried fruit: A mix of medjool dates and dried apricots helps hold the balls together and provides natural sweetness without refined sugar.
- Maple syrup: A touch of maple syrup (or honey) helps bring the mixture to a slightly toffee-like consistency and improves binding.
- Matzah: Use whatever matzo you have on hand — regular, gluten-free, spelt, shmurah, or even tam-tams work fine.
- Chocolate: Melt your preferred chocolate — dark, milk, chips or bars all work. Choose what your guests will enjoy.
- Salt: A light sprinkle of flaky sea salt on the finished chocolate adds a delicious sweet-and-salty contrast.
Make the Matzo Crack Balls
Remove pits from the dates. Place dates, walnuts and broken pieces of matzo into a food processor.
Pulse until crumbly. Stop before the mixture turns into a paste — leaving some matzo pieces gives the balls a pleasant crunch.
Add almond butter, chopped dried apricots, maple syrup and salt.
Pulse again just until everything is incorporated but still slightly chunky. The mixture should hold together when pressed between thumb and finger.
Use a small scoop or two spoons to drop portions onto parchment paper.
Wet your hands and roll each portion into a smooth, golf-ball-sized ball. Chill in the fridge for at least 15 minutes to set.
Melt chocolate in a double boiler or microwave. Dip each chilled ball in chocolate, return them to the parchment and refrigerate until the coating hardens.
Allow chocolate to fully set before transferring the balls to an airtight container. For extra flair, drizzle additional melted chocolate over the tops and let re-harden before storing.
Debra’s Pro Tips
- These are forgiving — don’t worry about perfection. The recipe is designed to use pantry staples and come together quickly.
- Even without special dipping tools, the balls look and taste great — you don’t need to be a chocolate pro.
- For a polished look, flash-freeze the dipped balls, then drizzle more chocolate in stripes and let them harden.
- Optional additions: fold in 1–2 tablespoons mini chocolate chips by hand before rolling, or add a tablespoon or two of cocoa powder for extra chocolate flavor.
- Do not over-process. The texture — a mix of crunchy matzo and chewy fruit — is what makes these especially satisfying.
📖 Recipe
Matzo Crack Balls dipped in Chocolate
15 mins
30 mins
45 mins
Equipment
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Food processor
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Small cookie scoop or two spoons
Ingredients
- 8 medjool dates
- ½ cup walnuts
- 3 sheets matzo
- ¼ cup dried apricots
- 2 tablespoon maple syrup
- ½ cup almond butter
- ¼ teaspoon salt
- 3 oz dark chocolate melted
Instructions
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Remove pits from dates and place them into the bowl of a food processor along with broken-up sheets of matzo and walnuts. Process until crumbly, with some visible chunks of matzo.
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Add chopped apricots, maple syrup, almond butter and salt. Pulse so the mixture remains crumbly and not a smooth paste.
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Use a small scoop or two spoons to drop golf-ball-sized portions onto parchment. Wet your hands, press and roll into smooth balls.
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Chill in the fridge or freezer for about 15 minutes to firm up.
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Warm the chocolate in a double boiler or microwave until just melted. Dip each ball, return to parchment and refrigerate until the chocolate hardens, about 10 minutes. Optionally drizzle more chocolate once the first layer is set.
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Store in an airtight container in the refrigerator or freezer until ready to serve.
Notes
If adding a decorative chocolate drizzle, wait until the first coating has fully hardened before adding the second drizzle.
Nutrition
Carbohydrates: 11g
Protein: 2g
Fat: 6g
Sugar: 8g
Note
Nutrition calculations were made with online tools; for the most accurate results, calculate nutrition with the exact ingredients you use.