Passover Pastry Palooza

Frozen Peanut Butter and Chocolate Torte

 (makes 8-16 portions)

INGREDIENTS & what you'll need:

  • Medium sauce pot

  • Heat-proof bowl (large enough to sit on top of the pot)

  • Parchment paper lined 8-inch spring-form pan (see tips)

  • 1 cup (250 mL) peanut butter or Gefen Cashew Butter (see tips)

  • ¾ cup (175 mL) aroma free coconut oil

  • ¾ cup (175) maple syrup

  • ¾ cup (175 mL) cacao powder

  • 2 tbsp (30 mL) vanilla extract

  • 1 cup (250 mL) almond flour


  1. Fill a sauce pot half-way with water and bring to a boil.

  2. Place peanut butter, coconut oil, maple syrup, cacao powder and vanilla in a steel or heat-proof bowl and place over top of the pot, creating a double boiler. Cook until coconut oil has melted, about 5 minutes.

  3. Remove from heat and transfer to a blender or using an emersion blender in the bowl, puree until smooth.

  4. Add almond flour and mix until smooth.

  5. Evenly spread the chocolate mixture into the spring-form pan and transfer to the freezer for a minimum 30 minutes or until firm.

  6. Slice the torte into eight portions and serve immediately or store in the freezer for up to 30 days. `

Chef Jordan’s Tips

Try using a little bit of coconut oil to help the parchment paper stick to the spring-form pan.

All nut and nut-free butters work well in this recipe. Kosher for Passover options such as Gefen Cashew Butter will work well!


(makes about 12 Macaroons)

INGREDIENTS & what you'll need:

  • Silicone pad or parchment paper lined baking sheet

  • 2 cups (500 mL)                finely shredded unsweetened coconut

  • ½ cup (125 mL)                 vegan chocolate chips (see tips)

  • ¾ cup (175 mL)                 pure maple syrup            


  1.  Preheat oven to 325 F

  2. In a mixing bowl, combine coconut, chocolate chips and maple syrup and mix well to combine. Set aside for 10-15 minutes.

  3. Divide the mixture into 12 equal portions. Over the bowl and using your hands, firmly compact the ‘dough’ to form balls (see tips).  Place the balls on a lined baking sheet.

  4. Spoon any excess syrup over top of the coconut balls.

  5. Transfer to a preheated oven and bake until golden brown and aromatic, about 25 minutes. Remove from heat and cool to room temperature before handling.

  6. Serve immediately or store in an air-tight container for up to three days.

Chef Jordan’s Tips

Regular chocolate chips work well for this recipe.

This recipe relies on the balls being compact, if not they can fall apart while cooking. Don’t worry though, they’ll still taste amazing!

If you haven't done so already, please register!




monday, march 22, 2021

5:30pm via zoom

This is a donate-what-you-can event. While donations are not mandatory, we do wish to encourage you to contribute what you feel you can to help support the JF&CS community. We thank you for any and all donations made.


Questions? For more details or to obtain the Zoom link, please click here.
RSVP is required. Please collect all ingredients prior to the class.