Tea Biscuit and Sorbet Tower Made with Sharon’s Sorbet

 
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August 17th 2010By Jamie Geller

 

Raw Date Brownies

 
raw vegan brownies

January 13th 2014By Chana Schottenstein

Try my raw, flour-less brownie which is sweet and rich, made up of ground nuts and dates to make the perfect brownie texture, and has a kick of rich dutch cocoa and espresso.

 

Pear Applesauce Cake with Pomegranate Glaze

 
Pear Applesauce Cake with Pomegranate Glaze

October 23rd 2013By Katherine Martinelli

This festive pareve Bundt cake tastes divine, and is perfect any time of day: for breakfast, afternoon tea, or dessert. Feel free to omit the pomegranate glaze, but I love how it soaks into the cake, and the pomegranate seeds sit like jewels on top. Date honey and pomegranates are two cornerstones of Israeli cuisine and immediately conjure up images of Machane Yehuda.

 

Marble Halvah

 
Marble Halvah

July 24th 2013By Shoshana Ohriner

I have come up with a method that yields delicious halvah that is so much fresher and more delicious than any packaged halvah available for purchase. Try this gluten free, vegan dessert for a satisfying treat.

 

Key Lime Bundt Cake

 
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June 27th 2013By Tamar Genger MA, RD

I came up with this recipe when I had a bag of key limes and knew I did not want to make pie. You can surely use regular limes, but there is something nice about these little guys they make a really flavorful cake. I used coconut milk since that flavor goes well with limes and I would even try using coconut oil in place of margarine next time.

 

Italian Meringue Coffee Dacquoise

 
Italian Meringue Coffee Dacquoise

March 8th 2013By joyofkosher

Layer meringue with coffee buttercream for a yummy dessert. For an alternative to the coffee flavor, the meringue layers can be served simply filled with fruit. Do not fill them with fruit until almost ready to serve (or 1 to 2 hours in advance). To garnish, powder the top layer with homemade confectioners’ sugar (simply pulse regular sugar in a food processor).

 

Easy to Make Parve Passover Desserts

 
Ambrosia Soup

March 18th 2011By Jamie Geller

 

Creme Brulee

 
Non Dairy Creme Brulee

November 18th 2011By Geila Hocherman

The availability of nut milks with kosher certification has meant that crème brulée, the ultimate dairy dessert, can now be made pareve. The lush texture of this recasting suggests the inclusion of heavy cream, but coconut milk is used instead. I love the subtle coconut flavor of this version, not to mention its crackly burnt-sugar topping, and I think you will, too.

 

Coffee Halvah

 
Coffee Halvah

July 24th 2013By Shoshana Ohriner

The key to this halvah is cooking the sugar to the right temperature and not overbeating it. It sounds difficult but really it isn’t hard. Half an hour and some cooling time are all that stands between you and delicious homemade halvah.

 

Chocolate Plum Walnut Torte

 
Chocolate Plum Walnut Torte

May 26th 2010By joyofkosher

This non dairy, low fat dessert is rich and flavorful and very chocolatey.

 

Chocolate Berry Nut Tart

 

March 7th 2011By admin

 

Blueberry Oat Cake

 
blueberry cake

July 3rd 2011By Tamar Genger MA, RD

Whole grains and blueberries make a perfect summer cake, non dairy too.