Passover Desserts Done Right

Jelly rings, hard marshmallow chocolate things, “fruit”slices, dry cake, and the delightfully fatty macaroons… quite the array to choose from. If you are unfamiliar with each of these desserts, call yourself lucky. I love the tradition of Passover but MAN… the dessert choices aren’t so awesome.

In years past I have made caramelized chocolate matzo and I have every intention of making it again this year, however, I needed to spice things up this go around.

I love the coconut date rolls from the bulk section of Whole Foods. I buy them from time to time because they are a great dessert replacement. I have been thinking about making them but was unsure as to what to do. While in the kitchen today I was fiddling around and finally figured out how to make these awesome little treats. What’s even better is that they are Passover friendly!

I made a batch to bring to seder and am excited to share!

Coconut Date Rolls

Plan coconut and Cashew Coconut

Plan coconut and Cashew Coconut


14 pitted dates
coconut shreds (about 3/4 c)
chopped cashews (optional)

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These dates are dangerously delicious

Kosher for Passover nuts from Whole Foods

Kosher for Passover nuts from Whole Foods


Pitt the dates. Make sure to pull any tough pieces that remain.

photo (23)Mash dates with a spoon (or hand) until soft.

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Roll the dates into small nuggets. They can get quite sticky but once you put the coconut on them you can manipulate them more.

Not the most attractive food :)

Not the most attractive food 🙂

Roll nuggets into coconut shreds and coat.

For cashew rolls, dice up cashews and add to the rolling process. You can purchase Kosher for Passover nuts at Whole Foods.

chop into small pieces

chop into small pieces

Place into air tight container and store in fridge until ready to be served.

Passover Classics V2.0

Tonight is the first night of Passover and I am so excited (note: that was not sarcasm… shockingly). Each year Stephen and I join a family friend for the holiday and we have so much fun. There is a lot jokes, drinking, and shenanigans involved in our seder and I wouldn’t have it any other way.

If you are unsure of what activities go on during a seder, please consult the graph below:

4331773576152c8e5ad2a0f607294180_fullsizeOne of the dishes that is served at every seder is charoset (haroset). Traditionally charoset is made with walnuts, wine, cinnamon and apples. As a kid I despised this part of of the seder plate but as I have gotten older I have learned that I actually love it! Each year I make my own batch and nibble on it with matzo. This year I changed it up a bit and the results are wonderful.

Charoset 2.0

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3 figs chopped
3 dates chopped
5 small apples chopped
1/4 c raisins
1/3 c of chopped walnuts (kosher for passover- available at Whole Foods)
1/4 c of assorted nuts (kosher for passover- available at Whole Foods)
1/2 tbsp of cinnamon
Kosher red wine (I don’t have an exact amount because I add as  I go)


  1. Place chopped dried fruit and nuts into a air tight container and mix.
  2. Pour chopped apples over mixture.
  3. Sprinkle with cinnamon and stir.
  4. Slowly Pour wine over mixture.
  5. The fruit will absorb the wine so do not over soak.

I also decided to give macaroons a whirl. I found a gluten free recipe that used quinoa and coconut shreds, however the recipe was a total bust. The cookies lost their form and did not work. I followed the directions exactly (which is probably where I went wrong). I adapted the recipe and made it work. I present, gluten free (somewhat healthy) coconut macaroons!

Coconut Quinoa Macaroons 2.0

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Minus dates

5 Trader Joes Fancy Dates
1 c of cooked quinoa
1/4 c of honey
3 large eggs whites
1 1/2 c coconut shreds


1. Bring a pot of water in a boil. In the meantime mix together the egg and honey in a bowl (this bowl needs to fit over the pot). Once water is boiling bring egg mixture to the pot and whisk mixture. Once egg is warm remove from heat and stir in quinoa and coconut. Place mixture in the fridge for at least an hour.

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2. Line a baking sheet and grease it. Place mixture on baking sheet (doesn’t need to be fancy). Place in oven at 350 degrees for about 10 minutes. If mixture if beginning to crisp then it is ready to be removed.

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3. Remove mixture from oven and let cool. Meanwhile, pit the dates and then mash. Roll the dates into small balls.

4. Coat the balls with the quinoa mixture. Place balls onto greased baking sheet and place back into the oven for about 10 minutes (once balls crisp). Remove balls and let cool before moving.

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