50+ Delicious Easter Vegan Gluten-Free Dessert Recipes for Holiday

Easter is a time for celebration, family gatherings, and, of course, indulging in delicious treats.

But for those following a vegan or gluten-free diet, finding the perfect dessert can be a challenge.

That’s why we’ve curated over 50 delectable Easter dessert recipes that are both vegan and gluten-free.

Whether you’re planning a festive Easter brunch or looking for sweet treats to impress your guests, these desserts offer a variety of flavors—from light and fruity to rich and decadent.

With options for everyone, these recipes are perfect for making your Easter celebration not only tasty but inclusive of all dietary needs.

Dive into these mouth-watering, allergy-friendly desserts and discover new favorites to enjoy this holiday season!

50+ Delicious Easter Vegan Gluten-Free Dessert Recipes for Holiday

This collection of over 50 vegan and gluten-free Easter dessert recipes proves that you don’t have to sacrifice flavor or indulgence to enjoy an allergen-friendly holiday treat.

From decadent cakes to refreshing sorbets, these desserts cater to a variety of tastes and preferences while staying true to plant-based and gluten-free principles.

Whether you’re baking for family, friends, or yourself, these recipes ensure that everyone can enjoy a sweet ending to their Easter meal.

So, grab your ingredients, get baking, and make this Easter extra special with these delicious, guilt-free desserts!

Carrot Cake Energy Bites

These carrot cake energy bites are the perfect Easter treat, combining the sweet and spiced flavors of classic carrot cake into a portable, no-bake dessert. Packed with wholesome ingredients like shredded carrots, dates, and nuts, they are naturally sweetened and gluten-free, making them a guilt-free indulgence for everyone.

Ingredients

• 1 cup finely shredded carrots
• 1 cup pitted Medjool dates
• 1 cup almond flour
• 1 cup unsweetened shredded coconut, plus extra for rolling
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a food processor, blend the shredded carrots and dates until a smooth paste forms.
2. Add almond flour, shredded coconut, cinnamon, nutmeg, vanilla extract, and salt. Pulse until the mixture starts to come together.
3. Fold in the chopped walnuts or pecans.
4. Scoop out small portions of the mixture and roll into bite-sized balls.
5. Roll the balls in shredded coconut to coat.
6. Refrigerate for at least 30 minutes before serving.

Carrot Cake Energy Bites are not only delicious but also versatile, offering a naturally sweet dessert without any refined sugars. These are a great option to prepare in advance, as they store well in the fridge for up to a week. Their simplicity and healthy ingredients make them a standout for Easter celebrations.

Lemon Coconut Macaroons

These bright and zesty lemon coconut macaroons are a refreshing and indulgent Easter dessert. Made with just a few simple ingredients, they are naturally gluten-free, vegan, and packed with tropical coconut goodness, perfectly balanced with a hint of citrus.

Ingredients

• 2 cups unsweetened shredded coconut
• ½ cup almond flour
• ½ cup maple syrup
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, almond flour, lemon zest, and salt.
3. Stir in the maple syrup, lemon juice, and vanilla extract until a sticky dough forms.
4. Using a small cookie scoop or your hands, form the mixture into small domes or balls and place them on the baking sheet.
5. Bake for 15-18 minutes, or until the tops are golden brown.
6. Let the macaroons cool completely on the baking sheet before serving.

These Lemon Coconut Macaroons are a refreshing take on Easter sweets, offering a unique blend of tangy and sweet flavors. Their light, chewy texture and bright lemony aroma make them an irresistible addition to your dessert spread.

Chocolate Avocado Mousse Cups

Rich, creamy, and chocolaty, these avocado mousse cups are an elegant Easter dessert that feels decadent while being incredibly healthy. With ripe avocados as the base, this mousse is silky smooth, naturally sweetened, and completely gluten-free and vegan.

Ingredients

• 2 ripe avocados
• ¼ cup unsweetened cocoa powder
• ¼ cup maple syrup
• 2 tablespoons almond milk (or other plant-based milk)
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries and shredded coconut for topping

Instructions

1. Scoop out the flesh of the avocados and place it in a blender or food processor.
2. Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and creamy.
3. Taste and adjust sweetness if needed.
4. Divide the mousse into serving cups or small bowls.
5. Refrigerate for at least 1 hour to allow the flavors to meld.
6. Top with fresh berries and shredded coconut before serving.

This Chocolate Avocado Mousse is a showstopper dessert that surprises everyone with its silky texture and deep chocolate flavor. The avocado base makes it rich and satisfying, while the toppings add a festive and colorful touch perfect for Easter celebrations.

Easter Bunny Chocolate Bark

This delightful Easter Bunny chocolate bark is not only gluten-free and vegan but also a fun treat to make with friends or family. Decorated with vibrant dried fruits, nuts, and seeds, it’s a playful way to celebrate Easter while enjoying a healthy dessert.

Ingredients

• 2 cups vegan dark chocolate chips
• 1 teaspoon coconut oil
• ¼ cup dried cranberries
• ¼ cup chopped pistachios
• 2 tablespoons chia seeds
• 2 tablespoons shredded coconut
• ¼ cup freeze-dried raspberries or strawberries

Instructions

1. Line a baking sheet with parchment paper.
2. Melt the vegan dark chocolate chips with coconut oil in a microwave or double boiler, stirring until smooth.
3. Pour the melted chocolate onto the parchment paper and spread it into a thin, even layer.
4. Sprinkle dried cranberries, pistachios, chia seeds, shredded coconut, and freeze-dried fruit over the melted chocolate.
5. Let the chocolate set in the refrigerator for about 1 hour or until fully hardened.
6. Break the bark into pieces and serve.

This chocolate bark is a visually stunning dessert that’s as customizable as it is delicious. Its vibrant colors and rich chocolate flavor make it the centerpiece of your Easter dessert table while being a healthier alternative to traditional treats.

Raspberry Almond Thumbprint Cookies

These soft and chewy thumbprint cookies are filled with a sweet and tangy raspberry jam, making them a charming addition to your Easter dessert menu. Completely vegan and gluten-free, they are made with wholesome almond flour and natural sweeteners.

Ingredients

• 1 ½ cups almond flour
• ¼ cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• ⅓ cup raspberry jam (or any fruit jam of choice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until a dough forms.
3. Roll the dough into small balls and place them on the baking sheet.
4. Use your thumb or the back of a spoon to create an indentation in the center of each ball.
5. Fill each indentation with a small amount of raspberry jam.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Allow the cookies to cool completely on the baking sheet before serving.

These Raspberry Almond Thumbprint Cookies are as delightful to look at as they are to eat. Their delicate nutty flavor and fruity center make them an irresistible treat for Easter brunch or dessert.

No-Bake Matcha Cheesecake Cups

These no-bake matcha cheesecake cups are a creamy and refreshing dessert that brings a unique flair to your Easter celebrations. The earthy flavor of matcha pairs beautifully with the creamy cashew-based filling and a crunchy almond crust.

Ingredients

For the crust:

• 1 cup almonds
• 6 Medjool dates, pitted
• 1 tablespoon coconut oil

For the filling:

• 1 ½ cups cashews, soaked for 4 hours and drained
• ½ cup coconut cream
• 2 tablespoons maple syrup
• 2 teaspoons matcha powder
• 1 teaspoon vanilla extract

For garnish:

• Fresh berries or edible flowers

Instructions

1. To make the crust, blend almonds, dates, and coconut oil in a food processor until the mixture sticks together. Press the crust mixture into the bottoms of small dessert cups or ramekins.
2. In a blender, combine soaked cashews, coconut cream, maple syrup, matcha powder, and vanilla extract. Blend until smooth and creamy.
3. Pour the filling over the crust in each cup, smoothing the tops with a spoon.
4. Refrigerate for at least 2 hours to set.
5. Garnish with fresh berries or edible flowers before serving.

These No-Bake Matcha Cheesecake Cups are a refreshing and sophisticated Easter dessert option. The combination of creamy cashews and vibrant matcha creates a balanced and indulgent treat that’s perfect for those seeking a lighter yet festive dessert.

Vegan Coconut Cream Pie Bars

These vegan coconut cream pie bars are a luscious, gluten-free dessert featuring a creamy coconut filling and a crunchy, nutty crust. A perfect Easter treat, they are rich yet light, offering a tropical flair with every bite.

Ingredients

For the crust:

• 1 cup almonds
• 1 cup unsweetened shredded coconut
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil, melted

For the filling:

• 1 ½ cups coconut milk (full-fat)
• 1 cup unsweetened shredded coconut
• 1/4 cup maple syrup
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

For garnish:

• Shredded coconut, toasted (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. To make the crust, blend almonds, shredded coconut, maple syrup, and melted coconut oil in a food processor until crumbly. Press this mixture into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes or until lightly golden. Let it cool completely.
4. For the filling, whisk coconut milk, shredded coconut, maple syrup, cornstarch, vanilla extract, and salt in a saucepan over medium heat. Bring the mixture to a simmer, stirring constantly, until it thickens.
5. Pour the filling over the cooled crust and smooth it into an even layer.
6. Refrigerate for at least 4 hours or until fully set.
7. Garnish with toasted shredded coconut before slicing into bars.

These Vegan Coconut Cream Pie Bars are an elegant dessert that combines a crunchy base with a smooth, creamy filling. The addition of toasted coconut gives them a beautiful texture, making them a refreshing and indulgent treat for any Easter gathering.

Chocolate Dipped Strawberry Chia Pudding

This Chocolate Dipped Strawberry Chia Pudding is a decadent yet healthy Easter dessert. Combining creamy chia pudding with fresh strawberries and a rich chocolate coating, it offers a perfect balance of flavors while being completely vegan and gluten-free.

Ingredients

• 1 cup almond milk (or any plant-based milk)
• 3 tablespoons chia seeds
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• 8-10 fresh strawberries, hulled
• ½ cup vegan dark chocolate chips
• 1 teaspoon coconut oil

Instructions

1. In a bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract.
2. Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
3. In a microwave-safe bowl, melt the dark chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth.
4. Dip each strawberry into the melted chocolate, allowing any excess to drip off. Place the dipped strawberries on a parchment-lined tray and refrigerate until the chocolate hardens.
5. Once the chia pudding has set, spoon it into serving glasses.
6. Top the chia pudding with the chocolate-dipped strawberries before serving.

This Chocolate Dipped Strawberry Chia Pudding combines the sweetness of strawberries, the richness of chocolate, and the creaminess of chia pudding, creating a delightful and healthy dessert that’s perfect for an Easter treat.

Mango Coconut Sorbet

This Mango Coconut Sorbet is a refreshing, fruity dessert that captures the essence of tropical flavors in a vegan and gluten-free treat. Sweet and creamy, it’s the perfect dessert to cleanse your palate after a hearty Easter meal.

Ingredients

• 2 ripe mangoes, peeled and chopped
• 1 cup coconut milk (full-fat)
• 3 tablespoons maple syrup or agave nectar
• 1 tablespoon fresh lime juice
• Pinch of salt

Instructions

1. Blend the chopped mangoes, coconut milk, maple syrup, lime juice, and a pinch of salt in a blender until smooth.
2. Pour the mango mixture into a shallow dish or an ice cream maker if you have one.
3. If using a dish, freeze for about 4 hours, scraping the mixture with a fork every 30 minutes to break up any ice crystals.
4. If using an ice cream maker, churn the mixture according to the manufacturer’s instructions until it reaches a sorbet consistency.
5. Serve immediately or store in an airtight container in the freezer for later.

This Mango Coconut Sorbet is incredibly light and refreshing with its tropical flavors. Its naturally sweet taste and creamy coconut base make it a delightful, guilt-free treat for Easter or any time you crave something cool and fruity.

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are light, zesty, and full of flavor. With a fluffy texture and a delicate balance of lemon and poppy seeds, they make a perfect Easter breakfast or snack. Gluten-free and dairy-free, they’re a treat everyone can enjoy.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup coconut sugar
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• ¾ cup almond milk (or other plant-based milk)
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine gluten-free flour, coconut sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, whisk together almond milk, melted coconut oil, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool slightly before serving.

These Vegan Lemon Poppy Seed Muffins are a bright and flavorful Easter treat, offering a refreshing twist on classic muffin recipes. Their light, fluffy texture and tangy lemon flavor make them an ideal addition to your holiday brunch table.

Vegan Chocolate Peanut Butter Cups

These homemade vegan chocolate peanut butter cups are a decadent Easter treat, combining the irresistible flavors of creamy peanut butter and rich dark chocolate. They’re naturally gluten-free and vegan, making them the perfect indulgence without any of the guilt.

Ingredients

• 1 cup natural peanut butter (smooth or crunchy)
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• 1 ½ cups vegan dark chocolate chips
• 1 tablespoon coconut oil
• Pinch of salt

Instructions

1. Line a muffin tin with cupcake liners.
2. In a small bowl, mix peanut butter, maple syrup, vanilla extract, and a pinch of salt until smooth.
3. Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl, stirring until fully melted and smooth.
4. Spoon a small amount of melted chocolate into the bottom of each cupcake liner, then freeze for about 10 minutes to harden.
5. Once the chocolate has set, add a spoonful of peanut butter mixture on top of each chocolate layer, then cover with the remaining melted chocolate.
6. Freeze for another 20 minutes or until fully set.
7. Serve chilled for the perfect, creamy chocolate peanut butter treat.

These Vegan Chocolate Peanut Butter Cups are a rich, satisfying dessert that’s simple to make yet indulgent. The combination of creamy peanut butter and dark chocolate is always a winner, and these cups will surely be a hit at your Easter celebration.

Vegan Chocolate Avocado Brownies

These vegan chocolate avocado brownies are a decadent yet healthy twist on the classic treat. Made with avocado for a creamy texture and naturally sweetened, these brownies are fudgy, rich, and guilt-free, making them a perfect Easter indulgence for chocolate lovers.

Ingredients

• 2 ripe avocados, peeled and pitted
• ½ cup almond flour
• ½ cup cocoa powder
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt
• ½ cup dairy-free chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a blender or food processor, combine the ripe avocados, almond flour, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Blend until smooth.
3. Pour the batter into the prepared baking dish and spread it into an even layer.
4. Sprinkle chocolate chips over the top of the batter if using.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
6. Allow the brownies to cool completely before cutting into squares.

These Vegan Chocolate Avocado Brownies are a perfect balance of fudgy, rich chocolate flavor with a smooth, creamy texture from the avocado. They are a healthier alternative to traditional brownies, offering a delicious yet guilt-free dessert for your Easter festivities.

Vegan Carrot Cake Cupcakes

These vegan carrot cake cupcakes are a wonderfully moist, spiced treat, perfect for Easter gatherings. Filled with shredded carrots, walnuts, and a dash of cinnamon, they’re topped with a smooth vegan cream cheese frosting. They’re naturally gluten-free and offer all the delicious flavors of traditional carrot cake, in a mini, single-serving form.

Ingredients

For the cupcakes:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• 1 cup shredded carrots
• 1/2 cup chopped walnuts (optional)
• ¼ cup maple syrup
• ½ cup unsweetened applesauce
• ½ cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

For the frosting:

• ½ cup vegan cream cheese, softened
• ¼ cup vegan butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the shredded carrots, walnuts, maple syrup, applesauce, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.

For the frosting, beat together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled cupcakes and serve!

These Vegan Carrot Cake Cupcakes are a festive and healthy alternative to traditional carrot cake, making them an ideal choice for your Easter dessert table. They’re delicious, comforting, and full of the perfect balance of spices.

Vegan Strawberry Shortcake Cups

This vegan strawberry shortcake is a light, fresh, and perfect springtime dessert. These individual cups are filled with fluffy sponge cake, fresh strawberries, and a dairy-free whipped cream, making them a delightful treat for Easter.

Ingredients

For the sponge cake:

• 1 cup gluten-free all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ cup coconut sugar
• 1 tablespoon cornstarch
• Pinch of salt
• ½ cup almond milk
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract

For the filling:

• 2 cups fresh strawberries, sliced
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice

For the whipped cream:

• 1 cup full-fat coconut milk, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
2. In a bowl, mix together the gluten-free flour, baking powder, baking soda, coconut sugar, cornstarch, and salt.
3. In another bowl, whisk together almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly into the muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the strawberries. In a bowl, toss sliced strawberries with maple syrup and lemon juice. Set aside to macerate.
7. For the whipped cream, scoop out the solid coconut cream from the chilled coconut milk and beat it with powdered sugar and vanilla extract until fluffy.

Once the cakes are cooled, cut them into halves or thirds and layer them in serving cups with macerated strawberries and a generous dollop of whipped cream.

These Vegan Strawberry Shortcake Cups are the perfect springtime dessert for Easter. Their fresh, fruity flavor paired with the light sponge and creamy topping makes for a sweet and refreshing treat that everyone will love.

Vegan Chocolate Raspberry Tarts

These vegan chocolate raspberry tarts feature a rich, creamy chocolate ganache filling paired with fresh, tart raspberries. Nestled in a gluten-free, nutty crust, these individual tarts are a sophisticated and indulgent treat that’s perfect for Easter.

Ingredients

For the crust:

• 1 cup almond flour
• 1 tablespoon coconut flour
• 2 tablespoons maple syrup
• 3 tablespoons coconut oil, melted
• Pinch of salt

For the filling:

• 1 cup vegan dark chocolate chips
• 1 cup coconut milk (full-fat)
• 1 teaspoon vanilla extract

For the topping:

• Fresh raspberries
• Cocoa powder for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a tart pan or use individual tart pans.
2. To make the crust, mix almond flour, coconut flour, maple syrup, melted coconut oil, and a pinch of salt in a bowl. Press the mixture into the bottom and sides of the tart pans.
3. Bake the crust for 10-12 minutes, until golden. Let cool completely.
4. For the filling, melt the dark chocolate chips and coconut milk together in a saucepan over low heat, stirring until smooth. Stir in vanilla extract.
5. Pour the chocolate ganache into the cooled tart crusts, filling them evenly.
6. Refrigerate the tarts for at least 2 hours to set.
7. Top with fresh raspberries and a dusting of cocoa powder, if desired.

These Vegan Chocolate Raspberry Tarts are a luxurious and elegant dessert, combining the richness of dark chocolate with the tangy burst of fresh raspberries. Perfect for your Easter celebration, they offer an indulgent yet light treat that’s sure to impress.

Note: More recipes​ are coming soon!