These Are the Best Desserts for Passover

April 3, 2015 2:29 PM EDT

Chances are, your family has a favorite flourless, dairy-free Passover dessert that has been passed down through the generations. But once in a while it’s nice to try something different, especially since the rest of the seder menu, with its gefilte fish and brisket, remains much the same every year. These simple holiday treats are a few of our new standbys—and are sure to please whether you’re in the mood for something light and refreshing or rich and sweet.

Ruby Red Grapefruit Jelly

Bright, tart grapefruit juice turns this childhood staple into a grown-up treat that’s festive without being overly sweet. Best of all, it takes only a few minutes to make, which is a major advantage when you have a multi-course Passover meal to prepare.

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Coconut Milk Chocolate Pudding

Chocolate desserts are always crowd pleasers—but because it can be challenging to find festive recipes that don’t contain flour or dairy, many families turn to the same flourless chocolate cake for seder year after year. This pudding works around those restrictions by using coconut milk instead of dairy, which not only keeps the meal kosher but also complements the flavor of the chocolate.

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Rhubarb Almond Crumble

According to the Torah, Passover must be celebrated during the spring—yet, surprisingly, seasonal spring ingredients rarely play a role in the seder menu. That’s why we love this bright, sweet-tart dessert starring one of one of our favorite spring “fruits.” Rather than a traditional crumble topping, try using a simple combination of almond flour and slivered almonds, which adds a nice crunch.

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Strawberry-Basil Granita

This classic Italian frozen dessert is a refreshing way to end a heavy meal. Our version is infused with the flavor of basil, which pairs wonderfully with the strawberries.

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Red Berry and Chocolate Pavlova

This chocolate chip-studded pavlova is like an oversized version of the meringue cookies many families serve at Passover. While it may seem fussy, heating the oven to 300° F before lowering it to 250° F helps ensure that the pavlova develops a crunchy exterior and a delightfully chewy interior. This dish is traditionally topped with whipped cream, but when you’re trying to stay dairy-free, a heap of fresh berries and a generous drizzle of melted chocolate are a wonderful alternative.

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Chocolate Bark With Dried Fruit and Spices

This rich chocolate bark studded with dried fruit and dusted with spices is inspired by a recipe for chocolate-dipped figs in the new cookbook Modern Jewish Cooking by Leah Koenig. Adding a bit of shortening to the melted chocolate keeps it shiny and smooth once it cools and saves the work of tempering.

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