Food Holidays & Occasions Passover 16 Tasty Passover Desserts for Your Holiday Table By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on April 23, 2024 Close Photo: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland An impressive dessert is the perfect way to round out your Passover Seder. Here, we've gathered a collection of delicious recipes that can easily be tailored to accommodate any dietary restrictions you observe for the holiday. Swap in pareve margarine for butter in desserts such as Mixed Berry Crisp with Matzo Streusel, and try topping it with plant-based ice cream, for example. If you avoid eating kitniyot — an ingredient category that includes foods such as rice and some seeds — you'll find several dessert options to suit the holiday, too. From vibrant coconut custards to dairy-free and gluten-free Lemon-Almond Cake with Roasted Rhubarb, these treats go beyond the usual macaroons (although you'll surely want to try Coconut Macaroon Brownies). Read on for all our best Passover dessert ideas to start planning your Seder finale. 01 of 16 Fun and Fancy Macarons Photo by Sarah Crowder / Food Styling by Drew Aichele To add an extra-festive holiday touch to macarons, pastry chef Paola Velez paints them with several different colors of edible shimmering luster dust. As for the filling? Pick from homemade dark chocolate ganache, or store-bought jam, apple butter, or firm caramel sauce. The macarons can be made in advance and frozen; wait to fill them until ready to serve. Get the Recipe 02 of 16 Chocolate-Hazelnut Matzo Cake Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle This icebox cake layers liqueur-soaked matzo crackers with chocolate ganache and toasted hazelnuts for a Passover-friendly dessert. This recipe comes from Rochelle Cooper of The Duck and the Peach in Washington, D.C. It’s a family recipe she used to make with her mother for their Passover Seder, and it's a delicious option anytime you want an easy, flavorful, no-bake dessert. Get the Recipe 03 of 16 Pistachio-Rose Brittle Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely Quality saffron is key to both the flavor and color of this vibrant, crisp brittle that has great crunch. A striking contrast of green pistachios and pink rose petals makes it a visual treat, too. Get the Recipe 04 of 16 Lemon-Almond Cake with Roasted Rhubarb Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland 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 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. Get the Recipe 05 of 16 Coconut Macaroon Brownies Photo by Greg DuPree / Food Styling by Paige Grandjean and Chelsea Zimmer / Prop Styling by Christine Keely Super-rich, fudgy brownies meet chewy, sweet macaroons in this gorgeous gluten-free mash-up of two crowd-pleasing desserts. Get the Recipe 06 of 16 Tropical Jackfruit–Ginger Ale Sorbet with Charred Pineapple Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Chef Sam Fore of the pop-up Tuk Tuk Sri Lankan Bites in Lexington, Kentucky, created this fruit dessert recipe for an icy sorbet of jackfruit, pineapple, and ginger ale. Any good-quality, spicy ginger ale or ginger beer will work well in this recipe, Fore says, "but when it comes to the jackfruit, it's important to get jackfruit in syrup, which is sweet, and not jackfruit in brine, which is savory." Get the Recipe 07 of 16 Dark Chocolate Bark with Roasted Almonds and Seeds Julia Hartbeck This super-chunky dark chocolate bark from chocolatier Jacques Torres only requires a few ingredients — dark chocolate, roasted whole almonds, and salted roasted sunflower and pumpkin seeds. If you're avoiding kitniyot, replace the sunflower seeds with additional pumpkin seeds or nuts. Get the Recipe 08 of 16 Quindim (Brazilian Coconut Egg Custards) Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Audrey Davis These Brazilian treats feature a rich eggy custard and a chewy coconut crust. Both crust and custard come from a single batter: The macaroon-like crust forms as the shredded coconut floats and browns while baking; once cooled, the desserts are inverted, revealing the shiny, bright custard layer. Get the Recipe 09 of 16 Chewy, Fudgy Almond Butter and Palm Sugar Cookies Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen These almond butter cookies are chewy and fudgy, with bits of crunch around the edges from nuggets of melted, pooled palm sugar. They're naturally gluten-free and almost chocolaty — without containing any chocolate! Get the Recipe 10 of 16 Bananas Foster Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle These bananas cooked with a citrusy brown sugar and rum sauce and topped with crispy pecans are so good, we eat this dessert straight from the pan. It can easily be made with margarine and served with non-dairy ice cream. Get the Recipe 11 of 16 Mixed Berry Crisp with Matzo Streusel Abby Hocking Sweet-tart berries, tossed with just enough sugar and lemon juice, are topped with salty-sweet crumbled matzos for the perfect springtime (and Passover-friendly!) dessert. Get the Recipe 12 of 16 Vegan Chocolate-Chipotle Ice Cream Photo by Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely This recipe is 100% vegan, but you would never know it: It's rich and decadent, like frozen ganache, with a bit of smoky tang from the chipotles. Chef and ice cream maker Fany Gerson opts for a combination of both non-dairy milk (she likes oat or rice, but you can sub your favorite alternative) and coconut yogurt. Get the Recipe 13 of 16 Strawberry Almond Cheesecake with Matzo Crust Abby Hocking 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. Topped with strawberries and almond slivers, this cake makes a beautiful centerpiece. If you're keeping kosher, you can make a few easy ingredient swaps for the dairy products and almond extract. Get the Recipe 14 of 16 Pavlovas with Passion Fruit Curd © Con Poulos For this sunny dessert, egg whites are whipped into meringue clouds while the yolks enrich and thicken tangy passion fruit curd. Make both components ahead of time, then fill the meringues with the curd right before serving. Get the Recipe 15 of 16 Gluten-Free Lemon Drizzle Cake © Phoebe Lapine This classic British loaf cake is incredibly moist because it's made with olive oil instead of butter, which also gives the batter a rich golden color. Lemon drizzle dresses up the cake for company; feel free to omit the poppy seeds. Get the Recipe 16 of 16 Sweet Wine Sabayon with Berries © Frances Janisch Fresh berries paired with a sweet wine-infused custard make for a simple yet ethereal dessert. You'll need a bit less than a cup of wine for this recipe; Elijah by Manischewitz Moscato is a great kosher option. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit