10 Passover Desserts To Celebrate A Seder Well-Done

Passover, which begins on March 30th, is almost here. While it's not the most dessert-friendly holiday (flour that's not matzo is typically a no-no), you'll forget all about cookies and cake when you see...well, our cookies and cakes. And mousses, bars and pavlovas. Passover desserts are delicious, and your final course is going to be fine. Check out these 10 recipes to end a memorable Passover feast.

It used to be that I would always grab a handful of store-bought protein bars before heading out on a long trip, but then I kicked that habit and whipped up a batch of homemade bars. These loaded treats are so perfect that you'll never rely on processed bars again. I like to make them the night before my trip. Just be sure to wrap them in parchment paper to keep the chocolate from rubbing off in your bag or store them in an airtight container.

Nothing beats the smell of this deeply sensuous cake baking in the oven. It's enough to make me lose my mind and want to scoff the entire thing in a millisecond. But (but, but, but!) patience is the key here because you'll have to wait until it's completely cool before slathering it in the unctuous cashew frosting that sends this cake from merely fantastic into the baking stratosphere — yes, it really is that good. What makes it all the more satisfying is the sheer simplicity of its construction (you really don't need to be a master baker to accomplish this one) and the über crumbly texture, which makes it the perfect accompaniment to a traditional cup of tea — take it from me, this pairing is absolute, unadulterated bliss. So, what are you waiting for? Get the kettle on, it's time for tea and cake.

Master chocolatier Fritz Knipschildt guides you through classic and brand-new chocolate recipes in his recent cookbook, Chocopologie. Whether it's a simple sweet or a complex multistep dessert to impress your dinner guests, Chocopologie will leave a great taste in your mouth. Brush up on Knipschildt's expert tips at every step and whip up a batch of double chocolate bark.

For the holidays, I've made it an unfailing tradition to bake my big brother a batch of macadamia nut cookies served with an extra side of cookie dough. First, I toast the nuts lightly on a sheet pan to bring out the oils, because there's nothing like the smell it makes as it browns. That coupled with the nutty scent of the browned butter creates a rich caramel smell that I've started to associate with him being back home. You can barely taste the cashews here, but it's a nice trick to make the no-bake cookie dough creamy and scoopable.

These chocolaty cookies are perfectly chewy and so very hard to resist! Chocolate is definitely the dominant flavor here, but roasting the coconut helps bring out the coconut taste. If you skip that step, the cookies won't have much of a coconut flavor. Rolling them in coconut is also optional — if you don't want to do that, only roast 1 cup of coconut.

Forget the British way of serving rice pudding with a dollop of jam and go for the French way of topping it with a drizzle of caramel sauce.

In essence this dessert has more in common with a souffle than a cake, but nonetheless it is a decadent end to a great meal. Try to find a good-quality semisweet chocolate that is at least 60 percent cocoa. Julia's addition of chipotle lends just a touch of spice to her signature recipe, which couples beautifully with the richness of the chocolate.

Meringues: easy to make, easy on the waistline and easy on the wallet. No expensive Valhrona chocolate here, folks. We're working out way through the quintessential cookbook for baking the crisp, fluffy confection. This Kiwi and lime is a great flavor combination, but when you add fresh mint and sugar, it really kicks it up a notch. We stopped short of calling this a mojito Pavlova, but if you want to add rum, we won't tell.

Put away the fruit platter. Okay fine, serve a fruit platter but don't let Passover's special holiday Kosher rules keep you from baking up a pile of these incredibly rich and fudgy chocolate walnut cookies from beloved NYC pâtissier François Payard. These flourless cookies will become an instant hit, so memorize the super-simple recipe. You'll need it again.

There's not much I can say about this. One bite will leave you just as speechless.