Let’s talk about Passover desserts

From the classic cholesterol packed macaroon, to the more often used than not flourless chocolate cake, Passover desserts can be a love it or hate it addition to your seder table.

Passover desserts can be fun but they all have on thing in common– no flour (and for some Orthodox Jews no matzah can be used until the last night of Passover).

We broke down some our favorite parve Passover recipes (why do so many non-Jewish publications include dairy desserts on their Passover menus?!*) by type to save you the hassle of searching around.

Cakes

Flourless cakes are popular in many cuisines due to their more dense and fudge-like consistency.

• Best Almond Cake from Delish
• Flourless Pistachio Cake with Strawberry Meringue from Epicurious
• Almond Cake With Cardamom and Pistachio from NY Times
• Chocolate Flourless Cake from “King Solomon’s Table”

Ice cream/Sorbet/Mousse/Custard

Sorbets, custards and curds are extremely easy to make.

• Easy Sorbet from Delish
• Homemade “Dole Whip” from Epicurious
• Bittersweet Chocolate Mousse with Fleur de Sel from NY Times
• Olive Oil Lemon Curd from NY Times

Cookies

The coconut macaroon is a Passover classic.

• Dairy-Free Coconut Macaroon Cookies from Spruce Eats
• 3 Ingredient Jelly Ring Cups from Chelsey Amer

Something different

Honestly, if you don’t keep to gebrochts (not soaking your matzah until the last night) chocolate covered matzah dipped in anything is the best.

• Coconut Macaroon Brownies from Food & Wine
• Chocolate Toffee Matzo Crack from Once Upon a Chef

*Traditional Jews do not mix milk and meat in a meal and typically wait 3-6 hours after eating meat before eating something that has dairy in it.