blog

Kosher for Passover Desserts

Enjoy these dessert recipes delicious and kosher for passover :]

Healthy Chocolate Truffle

INGREDIENTS:

  • 10 medjool dates, pitted
  • ½ cup pecans (but you can use any kind you like)
  • ¾ cup almond meal (or any other finely ground nuts)
  • ¼ cup cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract (optional - I just wanted to add more chocolate flavor)
  • ½ teaspoon sea salt (more to taste)

INSTRUCTIONS:

  1. Soak your dates in hot water for a few minutes to soften.
  2. Drain and squeeze out excess water.
  3. Place your pecans, almond meal, and cocoa in a food processor until finely ground.
  4. Add the dates, vanilla, chocolate extract and sea salt, and pulse until a thick, sticky dough ball forms.
  5. Remove the dough ball from the food processor - taste and add any other flavors you want.
  6. Roll the dough into small balls - you should be able to get 18-24.
  7. Roll the balls in toppings of your choice like cocoa powder, chocolate sprinkles, or flaked coconut,
  8. Place on a baking sheet and store in the freezer until they are hard enough not to stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

NUTRITIONAL INFORMATION:

Servings: 20

Calories per serving: 80

Fat: 4.5 g

Carbs: 11 g

Sugar: 8 g

Protein: 2 g

Serving suggestion: 1-2 balls

Flourless Chocolate Chip Cookies

INGREDIENTS:

  • 1 cup almond flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/8 cup coconut oil
  • 2 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips (85% cocoa)

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F (180 degrees C). Grease a cookie sheet or line with parchment paper.
  2. In a bowl, sift together the almond flour, baking soda and salt.
  3. Add the coconut oil, maple syrup and vanilla extract and mix.
  4. Stir in the chocolate chips by hand using a spoon.
  5. Make cookie shape with your hands and put on the cookie sheet, allowing spaces between the cookies.
  6. Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes before removing them.

NUTRTIONAL INFORMATION:

Servings: 20

Calories per serving: 100

Fat: 8 g

Carbs: 5 g

Sugar: 2 g

Protein: 3 g

Serving suggestion: 1-2 cookies

Orange Cake

INGREDIENTS:

  • 2 cups almond flour
  • 3 large eggs
  • 1/2 cup honey
  • ½ cup unsweetened, shredded coconut
  • ¼ cup fresh squeezed orange juice
  • ⅓ cup coconut oil
  • 1 tsp baking powder
  • 1 tbsp. orange peel
  • Optional: sliced almonds for topping

INSTRUCTIONS:

  1. Preheat oven to 350 F.
  2. In a bowl mix honey and eggs on high speed for three minutes. Take speed down to medium and add baking powder, coconut flakes, orange juice, almond flour, and coconut oil. Add orange peel last, and pour mixture into a bread loaf pan. Bake for 35 minutes.
  3. Let cool, serve, and enjoy!

NUTRITIONAL INFORMATION:

Servings: 20

Calories per serving: 160

Fat: 13 g

Carbs: 11 g

Sugar: 8 g

Protein: 3 g

Servings Suggestion: 1 slice

Chocolate, Coconut, Pistachio Balls

INGREDIENTS:

  • 1 cup unshelled pistachios
  • 1/2 cup unsweetened coconut
  • 1/4 to 1/3 cup coconut flour
  • 1/2 heaping cup of cocoa powder or chocolate protein if you don't have cocoa
  • 1/3 cup almond butter (or nut butter of choice)
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • optional add in -1/2 tsp coconut extract for extra coconut taste
  • Order Ingredients

INSTRUCTIONS:

  1. Blend pistachios in a food processor. Transfer into a large bowl and add in all the remaining dry ingredients with the honey being the last. Add your extracts and and any other add ins. Mix well (I use my hands) then roll into bite size balls. Coat bites (once frozen) cocoa or coconut flakes if desired.
  2. if the batter is too dry add more almond butter and/or honey. If it's too wet, add more coconut flour.
  3. Makes about 26-28 bites. Freeze or keep in refrigerator to maintain freshness

NUTRITIONAL INFORMATION:

Servings: 26

Calories per serving: 100

Fat: 7 g

Carbs: 8 g

Sugar: 2 g

Protein: 3 g

Serving suggestion: 1-2 balls

Strawberry Muffins

INGREDIENTS:

  • 200 grams almond flour (about 2 cups)
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 eggs
  • ¼ cup honey
  • 1 tablespoon of coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh strawberries

INSTRUCTIONS:

  1. Preheat oven to 325 degrees and grease or line muffin tin (or use silicone baking cups).
  2. Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
  3. Use a large ice cream or cookie scoop to fill muffin cups ¾ full.
  4. Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.

NUTRITIONAL INFORMATION:

Servings: 12

Calories per serving: 150

Fat: 11 g

Carbs: 10 g

Sugar: 7 g

Protein: 5 g

Serving suggestion: 1 muffin

Sweet Potato Brownies

INGREDIENTS:

  • 1yam (170 grams) / sweet potatoes cooked and peeled
  • 4 oz. of dark chocolate chopped
  • 1 tablespoon coconut oil
  • 4 tablespoons maple syrup
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4 tablespoon cocoa
  • 1 tablespoon of coconut flour
  • 1.5 teaspoon baking soda
  • 1/2 teaspoon salt

INSTRUCTIONS:

  1. Whisk together cocoa, coconut flour, baking soda and salt and set aside.
  2. Melt the chocolate and coconut oil
  3. Puree the sweet potato in a food processor until very smooth, making sure there are no lumpy bits.
  4. In a medium sized bowl, whisk together maple syrup, eggs and vanilla extract.
  5. Whisk until pale and thick.
  6. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the sweet potato and mix well. Add the cocoa mixture all at once and whisk to incorporate.
  7. Pour into the prepared pan and bake for about 35 to 40 minutes.
  8. Let cool and cut into 16 squares.

NUTRITIONAL INFORMATION:

Servings: 15

Calories per serving: 100

Fat: 5 g

Carbs: 11 g

Sugar: 4 g

Protein: 2 g

Serving suggestion: 1 square

Goji Berry Balls

INGREDIENTS:

  • 1 cups raw cashews
  • 1/2 cup raw goji berries
  • 1 tbsp. of maple syrup
  • 1 tsp of vanilla extract
  • 2 tbsp. of lemon juice
  • ½ cup unsweetened coconut flakes
  • ¼ cup unsweetened coconut flakes for topping

INSTRUCTIONS:

  1. In a food-processor grind cashew into a fine meal.
  2. Add goji berries and vanilla into food processor, color should turn pink.
  3. Add the rest of the ingredients. Roll mixture into small balls and roll in coconut flakes then place on a cookie sheet lined with parchment paper.
  4. Refrigerate and serving.

NUTRITIONAL INFORMATION:

Servings: 15

Calories per serving: 110

Fat: 7 g

Carbs: 9 g

Sugars: 4 g

Protein: 3 g

Serving suggestion: 1 – 2 balls

Zucchini Brownies

INGREDIENTS:

  • 1 cup of almond butter
  • 1 1/2 cup zucchini (the equivalent of about 3 zucchini). No need to peel; just shred them in a food processor.
  • 1/3 cup of honey
  • 1 egg
  • 1 tsp of vanilla
  • 1 tsp of baking soda
  • 1 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1 cup of 70% dark chocolate melted

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Combine all the ingredients into a large bowl and mix everything together.

3. Pour into a greased 9×9 baking pan.

4. Bake for 35-45 minutes or until a toothpick comes out clean.

NUTRITIONAL INFORMATION:

Servings: 25

Calories per serving: 140

Fat: 10 g

Carbs: 11 g

Sugar: 7 g

Protein: 3 g

Serving suggestion: 1 square