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Planning out a Passover meal can be stressful enough without having to think about desserts! These treats will surely wow your family and guests both in presentation and flavor. They are so delicious that you might even forget they’re kosher for Passover!


These rugelach are one of the my most requested treats. I always store a stash in the freezer for Passover and even all year round!


2 cups almond flour

3 Tbs. oil

1 egg white

1/4 tsp. salt

1/3 cup potato starch

1/3 cup tapioca starch

1/4 tsp. baking powder 

1/4 tsp. baking soda

2 tbs. agave syrup 


1/3 cup light brown sugar or coconut sugar 

1/3 cup cocoa powder

1/4 tsp. salt

1/4 tsp. cinnamon

2 tbs. water

1 tsp. vanilla extract

1/4 cup room temperature coconut oil (or 1/2 stick room temperature margarine or butter) 

1. Using an electric mixer, whip the egg white for 1 to 2 minutes until frothy.

2. Mix in the oil, salt, tapioca starch, potato starch, baking soda, baking powder, and agave. Then add the almond flour and mix until a loose dough forms.

3. Use your hands to form the dough into a ball, then divide it into two. 

4. Combine the filling ingredients in a bowl until a smooth paste forms. 

5. Place one ball of dough in between two sheets of parchment paper and use a rolling pin to roll the dough into a 1/4 inch thick rectangle. 

6. Spread half of the chocolate filling on the dough and roll into a log. Cut into 1-inch thick cookies and place on a parchment paper lined baking tray.

7. Bake in 350° for 10 to 12 minutes until the bottom of the cookies are golden brown. Allow to cool completely, then drizzle with melted chocolate or dust with powdered sugar.  


These fudge balls are one of the easiest Passover sweets to prepare! Made of just a few easy to find ingredients, you’ll be pleasantly surprised by how addictive they are. 

9 Medjool dates, pits and stems removed

1 tsp. vanilla extract

1/4 tsp. salt 

1/3 cup cocoa powder

1/4 cup chocolate chips

1/4 cup coconut shreds

1/4 cup almond flour 

Melted chocolate, for drizzling 

1. In a food processor, chop the dates until extra fine.

2. Add the vanilla extract, salt, and cocoa powder. Blend and then add the rest of the ingredients and mix until a dough ball forms.

3. Form walnut sized balls and place on a plate. Freeze for 20 minutes to allow the balls to harden.

4. Drizzle melted chocolate over the balls and freeze again until the chocolate has set. Store in the freezer until 30 minutes before serving.


2 eggs, beaten

1/2 cup matzah meal

1/2 tsp. salt 

2 tbs. oil 

1/4 cup stock or water 

1/2 tsp. baking powder 

1/2 tsp. onion powder

Pinch of turmeric (optional)

1. Add all the ingredients to a bowl and mix until combined.

2. Refrigerate the mixture for 30 minutes.

3. Boil your soup or broth and reduce to a simmer. Using damp hands, form small ping pong sized matzah balls and gently place them in the simmering broth. Cook for 20 minutes until the matzah balls are fluffy and cooked through.

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