12 Delicious Passover Dessert Recipes
An impressive dessert is the perfect way to round out your Passover Seder, and we’ve got plenty of recipes that fit the bill. The spread includes a coconut macaroon-brownie hybrid that’s gluten-free (and can be made pareve by swapping out butter for coconut oil), plus a few cakes and chocolate treats, too. Matzo can also be used in a variety of recipes, from a streusel topping for a berry crisp to a white-chocolate matzo bark that gets a kick from pink peppercorns and fennel seeds. Read on for even more Passover-friendly desserts to add to your menu.
Note: Feel free to swap out butter for an equivalent amount of pareve margarine in these desserts as desired.
Hazelnut-and-Chocolate Meringue Cake
This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. Freeze the cake before slicing, and then cut with a serrated knife to prevent the meringue from crumbling. Then, allow it to come to room temperature before you serve.
Triple-Layer Chocolate Macaroon Cake
François Payard layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.
This fast, genius dessert uses matzo as the instant base for crunchy homemade toffee.
Raspberry-Coconut Dark Chocolate Cups
When you want something sweet and chocolatey without any added gluten, dairy or refined sugar, these make the perfect treat. They’re easy to whip up, they use everyday ingredients and the best thing is that, once made, they will happily store in the freezer for up to a month.
Extra-Creamy Chocolate Mousse
What sets Dominique Ansel’s chocolate mousse apart from other versions of the dessert is that he folds in the chocolate just before serving.
Matcha Coconut Macaroons
The mild toasty flavor of matcha powder pairs well with sweet coconut in this fast macaroon recipe by Molly Yeh.
Strawberry Almond Cheesecake with Matzoh Crust
This silky cheesecake gets sweetness and tang from a blend of cream cheese and sour cream. Matzo meal and ground almonds replace the usual graham crackers in the crust for a nutty, toasty crunch.
White Chocolate Matzo Bark with Pink Peppercorns and Fennel
This White Chocolate Matzo Bark is an elegant and seriously easy treat to make. Crushed pink peppercorns, fennel and big, flaky sea salt balance the sweetness of the white chocolate while providing a lightly peppery, floral bite.
Mixed Berry Crisp with Matzoh Streusel
Sweet-tart berries, tossed with just enough sugar and lemon juice, get topped with salty-sweet crumbled matzos for the perfect springtime (and Passover-friendly!) dessert.
Almond flour keeps these dairy-free, gluten-free cakes from chef Hillary Sterling extra moist and flavorful, while the inclusion of lemon and orange juice, plus leftover pieces from Sterling’s Orange Mostarda gives the desserts a delicious citrusy scent. To prepare this recipe in a 12-cup Bundt pan, reduce the oven temperature to 325°F. Bake until a wooden pick inserted in the center comes out clean, about 1 hour and 20 minutes, loosely covering with aluminum foil to prevent excess browning.
Lemon-Almond Cake with Roasted Rhubarb
This tender, lemon-scented almond cake is topped with roasted rhubarb, but is equally delicious with any kind of fresh or roasted fruit, like roasted strawberries, fresh orange segments, or roasted plums. Since the cake doesn’t contain any gluten or wheat flour, it’s ideal for those who’d like to avoid gluten, and it’s especially versatile for Passover since it’s also dairy-free.
Coconut Macaroon Brownies
Super-rich, fudgy brownies meet chewy, sweet macaroons in this gorgeous mash-up of two crowd-pleasing desserts. Using coconut flour instead of wheat flour, Jake Cohen created a brownie with a consistency that’s simultaneously tender and dense, while also keeping the brownies gluten-free and kosher for Passover. Then, in an homage to the canned Manischewitz macaroons he grew up eating at his own family’s Passover Seder, Cohen tops the coconut flour brownies with a layer of well-salted coconut macaroon to yield an eye-catching hybrid dessert that’s the best of all worlds: chewy, crunchy, and not too sweet. A cup of coconut oil may be used in place of butter, if you'd like to make the dessert pareve.