Passover is one of the most joyous occasions on the Jewish calendar, commemorating and celebrating the perilous escape from slavery in Egypt, so why are the desserts so morose? Bearing some of the most strict dietary constraints, particularly for observant Ashkenazi Jews, it’s more like a modern take on that same subjugation. Flour, leaveners (baking soda, baking powder, yeast), and kitniyot (beans, rice, corn, peas) are all off the table for a full week. Regular plant-based meals are tough enough under these conditions, but try baking a cake without any of the above, while side-stepping the traditionally egg-laden alternatives, and you’ll quickly see where most pesadik sweets go awry.

Seder Satisfaction

Though I can’t claim to be so stringent in my own home, I do try to play along for at least the Seder. Having a good few years of experience under my belt now, it’s not so challenging to come up with something satisfying to close out the festive meal. It just takes a change in perspective, to stop thinking about what you can’t have, and to focus on what you can. It’s the same sort of challenge for anyone new to veganism, I’d imagine. Consider the following:

Naturally Vegan Desserts For Passover

Without any sort of modifications, you can easily whip up any of these treats to enjoy throughout the week of Passover. There are hundreds of thousands more when you start to consider easy swaps to make cobblers with almond meal toppings, pies with raw nut-and-date crusts, and beyond.

• Sorbets and granitas
• Caramelized or flambéed bananas
• Poached pears and persimmons
• Baked apples
• Coconut macaroons

Mousse Without Compromise

Introducing these stunning parfaits as a Passover desserts does them a disservice, based on the baggage such a label would come with. Rather, the layers of rich dark chocolate, giving way to a lighter, fluffier raspberry cream, then finished with light yet decadent coconut whipped cream, belong in their own category of indulgence. Beautiful and delicious enough to serve all year round, with or without dietary restrictions, they’re crafted without compromise, as a good recipe should be.

Making A Perfect Parfait

Whereas most vegan mousses would start by using a base of tofu, this approach taps the fatty goodness of avocado to accentuate the buttery notes of bitter dark chocolate. On top, fresh berries contribute a jammy, tart, and tangy flavor, balancing out the sweetness with elegance. The whipped cream seals the deal, completing the strata with a cloud of velvety coconut foam.

Don’t Pass Over This Recipe

While the Passover Seder is a retelling of the story, full of sacrifice and strife, you’re not supposed to suffer through the meal. Finally, here’s a dessert that you’d actually want to eat, even after the plagues have passed by.

Yield: Makes 6 Servings

Chocolate and Raspberry Mousse

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Rich avocados create the buttery base for a bitter dark chocolate mousse. On top, fresh berries contribute a jammy, tart, and tangy flavor, balancing out the sweetness with elegance. The whipped cream seals the deal, completing the combo with a cloud of velvety coconut foam.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 30 minutes

Ingredients

Chocolate Mousse:

• 1/2 Cup (3 Ounces) Finely Chopped Dark Chocolate or Chocolate Chips
• 1/4 Cup Maple Syrup
• 1/4 Cup Plain Non-Dairy Milk
• 2 Ripe Avocados
• 1 Teaspoon Instant Coffee Powder (Optional)
• 1/4 Teaspoon Salt

Raspberry Mousse:

• 1 Cup Raw Cashews, Soaked For At Least 4 Hours or Overnight
• 1/4 Cup Maple Syrup
• 1/4 Cup Refined Coconut Oil, Melted
• 1 Tablespoon Lemon Juice
• 1 Teaspoon Vanilla Extract
• 1 Cup Fresh or Frozen and Thawed Raspberries

Coconut Whipped Cream:

• 1 (14-Ounce) Can Full-Fat Coconut Milk, Chilled
• 1 Tablespoon Granulated Sugar
• 1/2 Teaspoon Vanilla Extract

Garnish (Optional):

• Fresh Raspberries
• Fresh Mint Leaves

Instructions

1. Starting with the chocolate mousse, place the chocolate, maple syrup, and non-dairy milk in a microwave-safe bowl and heat in 30-second increments, stirring thoroughly in between, until the chocolate has completely melted.
   
   
2. Transfer the chocolate mixture to your food processor, along with the pitted and peeled avocados, coffee powder (if using), and salt. Blend until smooth and creamy, scraping down the sides of the bowl with your spatula as needed.
   
   
3. Divide the chocolate mousse equally between six parfait glasses or custard cups. Refrigerate for at least 2 hours, or until set.
   
   
4. For the raspberry mousse, begin by thoroughly draining and rinsing the soaked cashews. Place them to your high-speed blender along with the maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed. This may take a few minutes. Add in the raspberries last and blend until fully incorporated and smooth, with just a few seeds remaining for texture.
   
   
5. Spoon on top of the layer of chocolate mousse, diving the mixture equally between the glasses. Chill until ready to serve, or at least while preparing the coconut whipped cream.
   
   
6. To make the coconut whipped cream, carefully open the chilled can of coconut milk, being sure not to shake it, and scoop off the top layer of thick coconut cream. Save the watery liquid left behind for another recipe (it’s great in curries or soups!) Place the coconut cream in the bowl of your stand mixer and install the whisk attachment. Whip on high speed for about 3 minutes before slowly beginning to sprinkle in the sugar, just a little bit at a time. Continue beating the mixture for up to 10 minutes, until light and fluffy. Finally, fold in the vanilla extract.
   
   
7. Spoon or pipe the coconut whipped cream on top of the layered mousses. Top each one with fresh berries and/or mint leaves if desired. Serve right away or keep refrigerated for up to 6 hours.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• Nutiva, Organic Coconut Oil, Refined, 15 fl oz (444 ml)
• Now Foods, Real Food, Organic Maple Syrup, Grade A, Amber Color, 32 fl oz (946 ml)
• Now Foods, Real Food Organic, Whole, Raw Cashews, Unsalted, 10 oz (284 g)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 527Total Fat: 40gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 1mgSodium: 111mgCarbohydrates: 43gFiber: 7gSugar: 27gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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