Passover desserts really suck, eh? And while flourless chocolate torte is a tried and trustworthy favorite, sometimes you need to mix it up.
Both of these Passover-ideal dessert recipes have been inspired by other recipes, and require almost NO alteration from the original, which is why they are so good! When I look for Passover recipes, I look for things that won’t require a complicated, mad scientist approach to replacing flour. Instead, I look for things that don’t require flour in the first place! I promise you won’t be disapointed…
Flourless Almond Butter Chocolate Chip Cookies (inspired by THIS recipe)
- 1 cup almond butter
- 1 egg
- 1 cup packed brown sugar
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees.
Mix together first four ingredients until smooth. Fold in chocolate chips and walnuts. Bake for 11 minutes, and then let cool for 5 minutes while cookies remain on the baking sheet. Tranfer to baking rack to cool completely.
Cheesecake with Almond Crust (inspired by THIS recipe)
- 1 cup almonds
- 2/3 cup walnuts
- 1 Tbsp sugar
- 1 Tbsp melted butter
- 4 packages of cream cheese (not Temptee)
- 1 tsp vanilla
- 1 1/4 cup sugar
- 1 tsp vanilla
- 1 tsp freshly grated lemon zest
- 2 tsp freshly squeezed lemon juice
Preheat oven to 350 degrees. Line your springform pan with extra aluminum foil.
In a food processor, mix the almonds and walnuts with 3 Tbsp sugar. Add melted butter until slightly wet, resembling small crumbs. Pat into bottom of spring form pan, and bake for 11-12 minutes, just until golden.
In a large bowl, whip cream cheese with hand mixer until smooth. Add eggs, sugar, vanilla, zest and lemon juice.
Pour filling into prepared crust, and bake for 1 hour to 1 hour 10 minutes, or until the center moves just slightly, and the edges start to brown lightly.
Refrigerate until completely chilled. Serve with berries or whipped cream (optional).