Apple-Pecan Vegan Haroset for Passover


This vegan haroset or charoset recipe and post was shared with us by Robin Robertson for Passover. Robin is a widely published vegan cookbook author with approximately 20 titles, including Party Vegan, Vegan on the Cheap, and Vegan Unplugged. For more information on Robin, her books, and recipes, visit her website, Global Vegan Kitchen

Apple-Pecan Vegan Haroset for Passover

Haroset, also spelled charoset, is a flavorful apple relish that is traditionally served at the Passover seder meal. It symbolizes the mortar used by the Israelites to build cities for the Pharaoh during their enslavement in Egypt.

There are many versions of haroset, and some can be on the sweet side, especially if your apples are sweet. The amount of sugar used should depend on your personal preference as well as the sweetness of the apples used. The combination of apples, raisins, and pecans makes a beige mixture that won’t win any beauty contests, but the great texture and flavor more than make up for it.

This vegan haroset recipe is part of my Seder menu from my book, Party Vegan: Fabulous, Fun Food For Every Occasion. Here’s the complete menu:

  • Seder Menu
  • Cousin Jenny’s Matzo Ball Soup
  • Roasted Eggplant and Potato Torta
  • Lemon-Scented Asparagus Bundles
  • Apple-Pecan Vegan Haroset
  • Fruit Crisp with Matzo Crumb Topping

In addition to serving vegan haroset for Passover, it makes a delicious accompaniment to other meals as well.  For example, keep it in mind as a refreshing change instead of applesauce or cranberry sauce.  I especially like it paired with potato pancakes or pierogis.

Special Diet Notes: Apple-Pecan Vegan Haroset

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For paleo vegan haroset, simply substitute coconut sugar for the brown sugar.

For a nut-free vegan haroset, you can omit the pecans or substitute roasted pumpkin or sunflower seeds, coarsely chopped.

5.0 from 1 reviews
Apple-Pecan Vegan Haroset for Passover
Prep time
Total time
The recipe is from Party Vegan: Fabulous, Fun Food For Every Occasion by Robin Robertson © 2010 John Wiley and Sons. Note that the prep time does not include 1 hour of "rest" for the apples.
Serves: 4 to 6 servings
  • ½ cup golden raisins
  • 3 tablespoons apple juice
  • 1 to 2 teaspoons light brown sugar (to taste)
  • 2 Gala or Fiji apples, peeled, cored, and coarsely chopped
  • ½ cup coarsely chopped pecans
  • 1 teaspoon ground cinnamon
  1. In a small bowl, combine the raisins, apple juice, and sugar and soak for 1 hour.
  2. Transfer the raisin mixture to a food processor. Add the apples, pecans, and cinnamon and pulse to combine. Do not over-process since you want the texture to remain slightly chunky.
  3. Transfer to a small bowl. Serve immediately or cover and refrigerate until needed. Properly stored, it will keep for up to 2 days.
A squeeze of fresh lemon juice is a good addition.

More Vegan Passover Recipes

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This has to be the easiest and tastiest charoset I’ve ever made. I found this recipe last year because we only had pecans in the house and I wanted a recipe that specifically called for that instead of just subbing them in for walnuts. It was so tasty that a couple of days into Passover I made another batch! It’s tasty on it’s own, but put on top of matza brei or ice cream…it’s phenomenal. Happily making it again this year and will for continue to make it for many years to come.

    • You’re in luck – yes, it is! Just be sure to buy a brand that is processed in a vegan-friendly manner. I usually use an organic one. You can contact Robin Robertson to ask what she uses – she is the creator of this recipe and a famous vegan cookbook author for decades!

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