With all the restrictions, are decent desserts even possible during Passover? “My particular talent is working around restriction,” says Paula Shoyer, author of “The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy.”

Her cookbook contains a chapter on Passover baking, as well as many sensational recipes sans flour or yeast — Passover taboos. Flourless Chocolate Cake, Marble Chocolate Matzoh and Mocha Matzoh Napolean are some of the book’s gems.

Shoyer wants the eye rolls to stop upon hearing the words parve desserts — pastries made without dairy products. She laments that kosher bakeries year after year for Passover offer the same dry brownies, sponge cakes, coconut macaroons and vanilla rolls with jam inside.

Her most stunning Passover dessert? Without doubt it’s the Key Lime Pie — even though Shoyer’s favorite is the Chocolate Chiffon Cake.

Shoyer says that when she was growing up, her mother stuck to traditional dessert fare at Passover. She relied on Manischewitz mixes to make brownies, coffee cakes and sponge cakes. Her grandmother baked the perfect lemon sponge cake using a recipe straight from the Streit’s matzah box, then changed it so frequently over time that one couldn’t recognize the airy but distinctly citrus result.

Shoyer had started baking for fun during college. She brought back chocolate from a trip to Belgium in 1984 and began experimenting with it in recipes. During her 20s she moved to Geneva to work at the United Nations. In Switzerland, she tasted some sensational desserts and decided to reinvent them as dairy-free without sacrificing their buttery flavor.

Then in her 30s, while living in Paris, Shoyer received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise. She returned to Chevy Chase, Md., and started Paula’s Parisian Pastries Cooking School. The following recipes are from “The Kosher Baker.” All are parve and kosher for Passover.