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Apr/May 2011 Issue
Gluten-free, Dairy-free and Egg-free Passover Dessert
Quick, easy and kosher
© Oksana Charla 2011
When a special diet meets Passover, the challenges can be fierce. If gluten is out, dairy is taboo and maybe eggs or nuts are verboten, avoiding rice flour, baking powder and yeast, too, because of Passover can make creating a baked dessert a formidable task, indeed. Add to that the time constraints of a busy schedule and it’s enough to make you hang up your whisk.
Problem solved. This gluten-free, dairy-free and egg-free chocolate pie can double as a Passover dessert. Rich and full of chocolate flavor, it couldn’t be simpler to prepare. What’s more, there’s nothing to bake and it uses just three ingredients, plus toppings.
1 cup coconut milk (not low fat) or Kosher for Passover dairy-free creamer
1 pound Kosher for Passover plain macaroons (about 4 cups), crumbled
10 ounces Kosher for Passover dark chocolate chips or dark chocolate, chopped
-Whipped Coconut Milk or dairy-free whipped topping
-Fresh strawberries, sliced, optional
1. Lightly grease a 9-inch round tart pan.
2. In a medium saucepan, bring coconut milk to a boil.
3. Place chocolate pieces in a medium-size, heat-proof bowl. Pour hot coconut milk over the chocolate. Whisk until smooth and chocolate is melted.
4. Press macaroon crumbs into and up the sides of prepared pan. Set on baking sheet for easier handling. Pour chocolate mixture into crust. Refrigerate until filling firms, about 30 to 60 minutes or overnight. Top with dairy-free whipped topping and sliced strawberries or crumbled macaroons. Cut into slices and serve.
Each serving contains 456 calories, 38g total fat, 17g saturated fat, 0g trans fat, 0mg cholesterol, 12mg sodium, 43g carbohydrate, 6g fiber, 7g protein.
MAKES 2 CUPS
This recipe by chef Sueson Vess makes a dairy-free, soy-free whipped topping that’s rich and creamy. It’s hard to tell it’s not made with heavy cream. To mask the hint of coconut flavor, add a little extra vanilla. Topping can be stored in the refrigerator for two days.
1 (13.5 ounce) can coconut milk (not low fat)
2 tablespoons maple syrup or sweetener of choice, more to taste
2 teaspoons pure vanilla extract
1. Pour coconut milk into a medium-size mixing bowl and mix until well blended. Cover and place in the freezer for 20 minutes.
2. Add remaining ingredients. With a hand mixer, blend at high speed for 4 to 5 minutes until coconut milk begins to thicken. Taste and adjust for sweetness.
3. Whip mixture for an additional 10 to 15 minutes. Return to freezer until topping is firm.
Two tablespoons contain 54 calories, 5g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 9mg sodium, 2g carbohydrate, 0g fiber, 0g protein.
Rebecca Reilly is author of Gluten Free Baking. Sueson Vess is author of Special Eats, Delicious Solutions for Gluten-Free and Dairy-Free Cooking.