Kosher for Passover Desserts

Key Lime Pie with Coconut Almond Crust

3 cups ground almonds or almond meal (you can buy almonds pre-ground, check Trader Joes! Or you can do it yourself in the food processor)

1 cup sweetened shredded coconut

1/3 cup sugar

2 tbs. Earth Balance spread or butter, melted

2 tsp. fresh grated ginger or 1/2 tsp. ground gigner

1 tsp grated lemon zest

1/4 tsp. of salt or to taste

1/8th tsp lemon extract (optional)

Preheat oven to 350 degrees.

In a food processor, combine ground almonds, coconut, sugar, lemon zest, lemon extract ginger, and salt (everything except the melted Earth Balance/butter). When everything is blended, add Earth Balance/butter and pulse until the mixture comes together and forms crumbs - this may only take a few seconds. You can adjust the sugar and lemon extract to taste.

Press the crust crumbs into a 9-inch pie pan bake at 350 degrees for 12-15 minutes until slightly hardened. Let cool. Shell can be done ahead to this point and kept refrigerated or frozen until needed. Bring back to room temperature before filling.

14 oz. sweetened condensed milk

3 egg yolks

1/2 cup key lime juice (I like Nellie and Joe's Famous 100% Key Lime Juice)

1 tsp. grated fresh lime zest

Preheat oven to 350 degrees.

In a large bowl, combined sweetened condensed milk with egg yolks, lime juice, and zest. Blend using a whisk until smooth. Pour filling into coconut-almond crust. Bake pie for 15 minutes. Remove the oven and let cool for another 15 minutes, then refrigerate for about an hour before serving. You can top the pie with whipped cream or meringue.

Chocolate Hazelnut Ganache Tart

6 oz. ground hazelnuts

1/3 cup sugar

1/3 cup good quality unsweetened cocoa powder

2 tbs. Earth Balance or butter, melted

1 tsp. vanilla extract

1 tsp. Kahlua or Amaretto liquor (you can substitute 1/4 tsp. almond extract if you don't want any alcohol)

1/4 tsp. salt

Preheat oven to 350 degrees.

Blend all ingredients except Earth Balance/butter in a food processor until combined. Then add melted Earth Balance/butter and pulse until crumbs form. Press evenly into a 9-inch removable bottom tart pan. Bake for 12-15 minutes until slightly hardened. Remove from the oven and cool before filling with Chocolate Hazelnut Ganache. Can be refrigerated or frozen at this point. 

16 oz. 60% double chocolate or semi-sweet chocolate chips

1/4 cup Nutella

3/4 - 1 cup heavy cream or half and half

2 tbs. Kahlua or Amaretto liquor (you can also substitute any hazelnut flavored extract or syrup such as Flavorganics brand)

Heat the cream for about a minute in the microwave (you want it hot but not boiling). In a glass bowl*, heat the chocolate chips slightly in microwave for 30 seconds. Stir, then heat for another 30 seconds. Pour hot cream over the chocolate chips slowly, stirring constantly. Add liquor and continue to cool until smooth and creamy. Pour the chocolate mixture into the crust and let cool completely until it hardens. Can be done ahead and refrigerated for 1-2 days. Can be decorated with fresh berries and whipped cream.

*It is very important that your bowl is completely dry, as any liquid may cause the chocolate to seize up.