Perfect for Passover or year round.
When I was growing up, Passover desserts consisted of fruit compote and coconut macaroons. For a girl deathly allergic to coconut, it meant that overcooked fruit was it! So, I mostly skipped dessert at Passover until the chocolate dipped matzo and chocolate dipped strawberries and chocolate dipped EVERYTHING became popular, and then I was in Heaven….because CHOCOLATE. Yum!
When my kids were growing up, I made all kinds of fancy desserts during Passover. Chocolate meringue cookies, rocky road brownies, chocolate mousse pie, banana cakes (I even let them eat this one for breakfast!)….all of which were laden with sugar, oil, eggs…..even margarine! When I started to transfer our family to a whole foods diet that didn’t include sugar or refined oils, I treated holidays that were laden with traditions as exceptions to the rule—–for awhile.
At some point I wizened up and realized that Passover was no different than other times of the year….if I wanted everyone to “indulge” in healthy food I would have to find ways to introduce healthy treats. Load ‘em up with good options and the other stuff will just fall by the wayside!
I was already experimenting all year round and surprisingly many of the decadent yet healthy treats I was making would already be considered kosher for Passover. I didn’t’ have to look hard to find a few winners.
One of the first things I do when I set up my Passover kitchen is made some staples to have on hand, including almond butter. Seriously so simple: put almonds in a food processor and continue to process and scrape down the sides until creamy. Yup, that’s it!! You do need some patience, and an ability to turn a deaf ear to the initial rattling of the nuts on the bowl, but there’s no great skill or technique involved. IT TAKES TIME THOUGH. About 5-8 minutes, depending on how powerful your food processor is, with intermittent stopping to scrape down the sides. I don’t add anything else to our almond butter, so it is available unadulterated for recipes that may add salt or sweetener. However, if you like your nut butter salty, add ½ teaspoon coarse salt to the processor, if you prefer a sweeter almond butter, add 1 Tablespoon of honey, maple syrup, or 2 dates to the nuts.
This recipe is similar to the double chocolate muffins I make all year, which get their moist texture from grated zucchini. It’s amazing how adding fruits and veggies to desserts can be such a bonus, and I’ll take that any day over other additives.
I make a double batch of these brownies as soon as my Passover kitchen is ready and pop them into the freezer. Once frozen they are super easy to slice into whatever sizes you prefer. That way they are always available for a quick snack, or as part of a beautiful dessert platter.
I still make, by request, some of the kids childhood favorites to have after the seder—-tradition is tradition after all, but over the years, we have managed to build new traditions as well and thankfully they include a lot of nutritious and delicious dessert options.
Favorite Healthy Passover Desserts:
Chocolate Pecan Pie just omit the triple sec.