During Passover each year, I really like to keep things simple. My husband and I make mostly the same dishes for our seder, stock the fridge with all our favorite produce and dairy products and try to keep things basic, fresh and delicious. But of course, I also rack my brain trying to come up with fun new ideas that are scrumptious but not too difficult to execute.
Last year I made Rachel Khoo’s cheese and potato nests with brie (no bacon) and this year I am going to make some zucchini noodles with a hearty Bolognese sauce (made with my new spiralizer – have you ordered one yet!?)
And I also dreamed up a light but delectable new dessert recipe. Of course it isn’t really peanut butter & jelly, since I know most American Ashkenazi Jews don’t eat kitnyot. But it has the same richness as peanut butter and tastes like a bread-less PB&J sandwich. Adults and kids will love it, and it’s a nice break from all the flourless chocolate cake and macaroons.
If you don’t have mini cups, you can use individual plastic cups to make the trifles or also use a large trifle dish for family-style serving. After all, Passover is definitely a holiday all about family. So grab a spoon and dig in!
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
For the pie crust:
1 cup sliced almonds
4 Tbsp melted butter or margarine
2 Tbsp brown sugar
2 Tbsp almond meal
¼ tsp sea salt
For the almond butter mousse:
2 14 ounce cans full-fat coconut milk, or 1 can coconut cream
¾ cup almond butter
¼ cup sugar
4 egg whites
2 cups raspberry or strawberry jam
Whipped cream (optional)
Fresh berries (optional)
Make sure to chill the coconut milk overnight.
To make the crust:
In a sauté pan over medium heat, toast almonds until fragrant, around 3-4 minutes. Be careful not to toast too long or almonds will burn and taste slightly bitter.
In a food processor fitted with blade attachment, pulse toasted almonds, butter or margarine, brown sugar, almond meal and salt. Pulse until mixture resembles coarse sand. Set aside.
To make the mousse:
Using an electric mixer, whisk egg whites until soft peaks form. Add the ¼ cup sugar, whisking until stiff peaks form. Set aside.
Remove lid of coconut milk without shaking or tipping the can. Scoop out the solid cream and place into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for soups, smoothies or other recipes. If cream has not come to top, put coconut milk through fine mesh sieve and discard liquid.
Using a hand mixer, beat until creamed together, around 1 minute.
Add almond butter one tablespoon at a time and mix until smooth.
Gently fold egg whites into almond butter mixture a few tablespoons at a time until incorporated. There shouldn’t be any streaks.
Layer individual cups or trifle dish with pie crust crumbles, then mousse, then jam and repeat.
Garnish with whipped cream and berries if desired.