Parve desserts are essential for Shabbat meals and those of us who keep kosher are always on the lookout for a great dairy-free dessert to serve at the end of a meat meal.

Do you have a parve dessert recipe you can share?

Chocolate Tofu Pudding from Marc Bittman

1 lb silken tofu
8 oz semi-sweet chocolate
3/4 cup sugar syrup*
1 tsp vanilla

Put all ingredients into a blender and puree until completely smooth. Divide into ramekins or pour into a pie crust and chill for at least 30 minutes.

Shabbat is a time for decadence and not a time for counting calories so we add some chocolate chips on top before serving.



*sugar syrup:
1 1/2 cups sugar and 1 cup water boiled together until sugar is dissolved

Easy Vegan Peanut Butter Fudge from Allrecipes.com

As long as we don't have any nut-allergic guests, this recipe is always a winner and easy to make.

3/4 cup parve margarine
1 cup peanut butter
3 2/3 cup confectioner's sugar

Lightly grease 9x9 baking dish.
In a saucepan over low heat, melt margarine. Remove and stir in peanut butter until smooth. Stir in sugar a bit at a time, until well blended. Pat into baking dish and chill until firm. Cut in squares before serving.

Vegan Chocolate Chip Cookies adapted from Recipe Zaar

1/2 cup sugar
1/2 cup brown sugar
2/3 cup parve margarine
1/4 cup extra firm silken tofu
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
chocolate chips - Trader Joe's parve semi-sweet

Preheat oven to 350.
Cream sugars and margarine.
Puree tofu and vanilla in a blender or processor until smooth.
Add tofu to cream mixture and mix well.
SIFT flour, baking soda and salt in a separate bowl.
Add flour to creamed mixture and mix until just blended.
Add chocolate chips.
Scoop spoonfuls of dough onto lightly greased cookie sheet.
Bake at 350 for 8-10 minutes, depending on your oven.