Spiced Date-Apple Haroset Bites with Honey-Lemon Tahini Sauce

Directions

Heat the oil in a large nonstick skillet over medium heat. Add the apple and cook, tossing occasionally, until it browns lightly and softens slightly, 3 to 5 minutes. Add the spices and stir. Remove from the heat, stir in the dates and cranberries, and let cool to room temperature. Transfer the apple mixture to a food processor along with 1/2 cup of the almonds, the almond flour and lemon juice. Pulse until the mixture is a coarse paste. Transfer to a covered container and refrigerate for at least 2 hours and up to 48 hours to set. Using damp hands, form the apple mixture into 1-inch balls. Put the remaining 1/2 cup chopped almonds in a pie plate or shallow bowl and roll/press the balls in the almonds until they are uniformly coated. Cover and refrigerate for at least 3 hours and up to 4 hours before serving. Put the tahini, honey, water, and lemon juice in a blender . Blend well and then, while still blending, slowly drizzle in the oil so the mixture becomes uniform and thick. Thin with water as needed, adding 1 Tbs. at a time, so the sauce is thick but pourable. Transfer to a bowl and whisk in the chives, cumin, and 1/2 tsp. salt. Season to taste with more salt and lemon juice. Cover and refrigerate for up to 4 hours before serving. To serve, toothpick the haroset balls and arrange on a platter with the sauce for dipping.