35+ Delightful Sunday Paleo Dessert Recipes for Your Next Party

Sundays are for slowing down, savoring moments, and treating yourself to something special.

If you follow a paleo lifestyle, indulging in a sweet treat can feel like a challenge, but it doesn’t have to be.

The key is knowing how to create desserts that are both satisfying and in line with paleo guidelines.

Thankfully, there is an abundance of creative, wholesome, and utterly delicious options for paleo desserts that don’t compromise on flavor or texture.

Whether you’re in the mood for a rich chocolate dessert, a refreshing fruit treat, or something spiced and comforting, we’ve compiled a list of over 35 paleo dessert recipes perfect for your Sunday indulgence.

Get ready to impress your taste buds and anyone who shares in your sweet tooth with these delectable recipes that celebrate the essence of healthy, guilt-free indulgence.

From fluffy muffins to creamy tarts and no-bake bites, each recipe has been chosen to bring joy to your Sunday with flavors that will delight.

35+ Delightful Sunday Paleo Dessert Recipes for Your Next Party

With more than 35 paleo dessert recipes at your fingertips, Sundays can become your new favorite day to treat yourself without straying from your healthy eating goals.

These recipes celebrate the best of natural sweetness, wholesome ingredients, and flavor-packed combinations that cater to every craving.

Whether you prefer the taste of chocolate, the crispness of fruit, or the comforting warmth of a spiced treat, there’s something for everyone.

Enjoy exploring these desserts and find your new go-to recipe for a Sunday treat that feels indulgent but leaves you feeling great.

Make your Sundays the highlight of the week with these nourishing and delicious paleo desserts that bring both joy and health to your table.

Coconut Macadamia Cookies

These Paleo-friendly coconut macadamia cookies are a perfect blend of chewy coconut, crunchy macadamia nuts, and a hint of vanilla. Ideal for those following a Paleo diet, these treats are naturally sweetened and free from refined sugars and grains.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup macadamia nuts, chopped
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking soda, and salt.
3. Add shredded coconut and chopped macadamia nuts to the dry mixture, stirring until evenly distributed.
4. In a separate bowl, whisk together the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract until well combined.
5. Slowly pour the wet ingredients into the dry ingredients, mixing until a dough forms.
6. Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Gently press each cookie with the back of a spoon to flatten slightly.
8. Bake for 10–12 minutes or until the edges are golden brown.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies provide a delightful crunch and a subtle sweetness that makes them a perfect addition to a Sunday treat spread. Their rich coconut flavor pairs well with a warm cup of herbal tea or coffee for a relaxed afternoon indulgence.

Paleo Chocolate Avocado Pudding

This rich and creamy chocolate avocado pudding is a guilt-free dessert made with whole-food ingredients. Packed with healthy fats and deep cocoa flavor, it’s a perfect example of a decadent yet nutritious treat.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1/4 cup coconut milk (or any preferred milk)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Dark chocolate shavings (optional, for garnish)

Instructions:

1. Add the avocado flesh to a food processor or high-speed blender.
2. Blend until smooth, then add the cocoa powder, maple syrup (or honey), coconut milk, vanilla extract, and a pinch of sea salt.
3. Blend again until the mixture is velvety and well combined.
4. Taste and adjust sweetness if necessary by adding more honey or maple syrup.
5. Spoon the pudding into serving dishes and chill in the refrigerator for at least an hour before serving.
6. Garnish with dark chocolate shavings if desired.

This Paleo chocolate avocado pudding is both indulgent and nourishing. Its creamy texture and rich cocoa flavor make it an ideal treat to end a Sunday meal. Serve chilled for a dessert that will satisfy chocolate cravings while keeping you feeling good about what you’re eating.

Almond Butter Banana Bites

These almond butter banana bites are an easy and satisfying Paleo dessert, combining the natural sweetness of ripe bananas with the richness of almond butter. Perfect for a light and energy-boosting dessert or snack, they are simple to make and full of flavor.

Ingredients:

• 2 ripe bananas, sliced into 1/2-inch rounds
• 1/2 cup almond butter (unsweetened)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup dark chocolate chips (optional, for drizzling)
• 1/4 teaspoon cinnamon (optional)

Instructions:

1. Line a tray with parchment paper.
2. Take each banana slice and spread a small amount of almond butter on top.
3. Place the almond butter-topped banana slices on the tray.
4. Sprinkle a little cinnamon over the almond butter if desired.
5. Roll the sides of each bite in shredded coconut, ensuring the coconut sticks.
6. Optionally, melt the dark chocolate chips in a microwave-safe bowl and drizzle over the banana bites for an added touch of indulgence.
7. Freeze for about 30 minutes or until firm.

These banana bites are a delightful balance of sweet, nutty, and tropical flavors. Perfect for a weekend treat, they offer a satisfying crunch and a touch of richness from the almond butter. They’re also easy to make ahead of time, allowing for a quick snack or dessert option on a busy Sunday.

Paleo Lemon Coconut Bars

These Paleo lemon coconut bars combine a tangy lemon filling with a crumbly coconut crust, creating a refreshing and light dessert perfect for Sunday afternoons. They are easy to make, naturally sweetened, and full of bright citrus flavors.

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • Pinch of salt
• For the lemon filling:
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 2 tablespoons coconut flour
  • Zest of 1 lemon
  • 1/4 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine the almond flour, shredded coconut, melted coconut oil, honey (or maple syrup), and salt. Stir until the mixture forms a dough.
3. Press the dough evenly into the bottom of the prepared baking pan to form the crust.
4. Bake for 10–12 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
5. In a separate bowl, whisk the eggs, honey (or maple syrup), lemon juice, lemon zest, and coconut flour until smooth and combined.
6. Pour the lemon mixture over the cooled crust and spread evenly.
7. Bake for another 18–20 minutes or until the filling is set and slightly golden on top.
8. Remove from the oven and let cool completely before slicing into bars. Refrigerate for at least an hour before serving for the best texture.

These bars offer the perfect balance of sweetness and tartness, with the coconut crust adding a pleasant crunch. They’re light, refreshing, and ideal for a simple yet satisfying Paleo dessert that feels like a treat.

Paleo Berry Almond Crisp

This berry almond crisp is a warm, comforting dessert that’s perfect for a cozy Sunday evening. Packed with fresh or frozen berries and topped with a crunchy almond and coconut mixture, it’s a treat that feels indulgent but is completely Paleo-friendly.

Ingredients:

• For the berry filling:
  • 3 cups mixed berries (fresh or frozen)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon arrowroot powder or tapioca flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
• For the topping:
  • 1/2 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped almonds
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or similar-sized oven-safe dish.
2. In a mixing bowl, combine the mixed berries, honey (or maple syrup), arrowroot powder, vanilla extract, and a pinch of salt. Stir until the berries are evenly coated and the mixture is slightly thickened.
3. Pour the berry mixture into the prepared dish and spread it evenly.
4. In a separate bowl, mix the almond flour, shredded coconut, chopped almonds, melted coconut oil, honey (or maple syrup), and cinnamon. Stir until it forms a crumbly texture.
5. Sprinkle the topping evenly over the berry mixture.
6. Bake for 25–30 minutes or until the topping is golden brown and the filling is bubbling around the edges.
7. Let cool for a few minutes before serving. Enjoy warm with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream for an extra treat.

This berry almond crisp is a wholesome dessert that brings the comforting flavors of a classic fruit crumble while staying true to Paleo principles. The sweet, tangy berries combined with the crunch of the almond and coconut topping create a perfect end to a Sunday meal.

Paleo Pumpkin Spice Muffins

These pumpkin spice muffins are full of autumn flavors, making them an excellent choice for a Sunday morning treat. Moist, flavorful, and naturally sweetened, they make a delightful pairing with a warm cup of coffee or chai tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup canned pumpkin puree (unsweetened)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, baking powder, sea salt, and pumpkin pie spice.
3. In a separate bowl, whisk together the canned pumpkin puree, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until just combined. Do not overmix.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Paleo pumpkin spice muffins are moist and flavorful, making them a perfect Sunday breakfast or dessert option. The warm spice blend and subtle sweetness make them irresistible and comforting, capturing the essence of autumn in every bite.

Paleo Chocolate-Covered Strawberry Bites

These chocolate-covered strawberry bites are a simple, decadent dessert that combines the rich flavor of dark chocolate with the natural sweetness of fresh strawberries. Perfect for a Sunday treat or a romantic evening, these bites are quick to make and don’t require any baking.

Ingredients:

• 1 pint fresh strawberries, washed and hulled
• 1/2 cup dark chocolate chips (Paleo-friendly)
• 1 tablespoon coconut oil
• 1/4 cup chopped unsweetened shredded coconut (optional, for garnish)
• 1/4 cup chopped chopped almonds (optional, for garnish)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth and fully melted. You can also use a double boiler on the stove.
3. Dip each strawberry into the melted chocolate, allowing any excess to drip off.
4. Roll or sprinkle the chocolate-covered strawberry in shredded coconut or chopped almonds if desired for added texture.
5. Place the dipped strawberries on the parchment-lined baking sheet.
6. Chill in the refrigerator for at least 30 minutes or until the chocolate is set.

These chocolate-covered strawberry bites are an easy way to enjoy a luxurious treat without compromising on Paleo standards. They’re perfect for a sweet ending to a Sunday meal or as a special treat to share with loved ones.

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Paleo Pineapple Coconut Sorbet

This refreshing pineapple coconut sorbet is a light, tropical treat that’s perfect for warm afternoons or a light dessert after a hearty Sunday meal. Made with only a few simple ingredients, it’s a natural, dairy-free, and refined sugar-free dessert option.

Ingredients:

• 2 cups fresh or frozen pineapple chunks
• 1/2 cup full-fat coconut milk
• 2 tablespoons honey or maple syrup (adjust for sweetness)
• 1 teaspoon vanilla extract
• 1 tablespoon lime juice
• Fresh mint leaves (optional, for garnish)

Instructions:

1. Place the pineapple chunks, coconut milk, honey (or maple syrup), vanilla extract, and lime juice in a blender or food processor.
2. Blend on high speed until the mixture is smooth and creamy.
3. Transfer the mixture to a freezer-safe container and spread it evenly.
4. Freeze for at least 3–4 hours or until firm.
5. Scoop into bowls and garnish with fresh mint leaves for a touch of freshness.

This pineapple coconut sorbet is a light, naturally sweet dessert with the tropical flavors of pineapple and coconut. It’s easy to prepare and perfect for a warm Sunday afternoon or to cleanse the palate after a delicious meal. The hint of lime adds an extra layer of brightness that pairs beautifully with the tropical flavors.

Paleo Cinnamon Apple Chips

These Paleo cinnamon apple chips are a crunchy, naturally sweet snack or dessert that’s easy to make and satisfying. The cinnamon and apple flavors are enhanced by baking, creating a healthy alternative to store-bought chips that’s perfect for enjoying on a Sunday.

Ingredients:

• 2 large apples, thinly sliced (Granny Smith or Honeycrisp work well)
• 1 tablespoon ground cinnamon
• 1 tablespoon coconut sugar (optional, for added sweetness)
• 1 teaspoon lemon juice

Instructions:

1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the apple slices with the lemon juice to prevent browning.
3. In a small bowl, mix the ground cinnamon and coconut sugar (if using).
4. Sprinkle the cinnamon-sugar mixture over the apple slices and toss gently to coat.
5. Lay the apple slices in a single layer on the baking sheet, making sure they don’t overlap.
6. Bake for 1.5–2 hours, flipping the slices halfway through. The apple chips should be dry and crisp but not burnt.
7. Let cool on the baking sheet before transferring to a serving dish or container.

These cinnamon apple chips offer a wonderful, guilt-free dessert option that’s perfect for snacking on a Sunday. The natural sweetness of the apples combined with the warm flavor of cinnamon creates a satisfying treat that’s light, crunchy, and perfect for satisfying dessert cravings without the guilt.

Paleo Chocolate Avocado Mousse

This rich and creamy chocolate avocado mousse is a decadent and healthy dessert that’s perfect for a Sunday evening indulgence. Made with ripe avocados and naturally sweetened with honey or maple syrup, it’s a treat that’s both delicious and nourishing.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup honey or maple syrup
• 1/4 cup full-fat coconut milk
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Fresh raspberries or shaved dark chocolate (optional, for garnish)

Instructions:

1. Place the avocados, cocoa powder, honey (or maple syrup), coconut milk, vanilla extract, and sea salt in a food processor or high-speed blender.
2. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness if necessary by adding more honey or maple syrup.
4. Spoon the mousse into serving dishes and chill in the refrigerator for at least 1 hour before serving.
5. Garnish with fresh raspberries or shaved dark chocolate if desired.

This chocolate avocado mousse is so creamy and rich, you’ll never believe it’s made with healthy ingredients. The avocado provides a smooth base, while the cocoa powder and sweeteners create a deep chocolate flavor. It’s a perfect guilt-free dessert that’s sure to impress on a Sunday evening.

Paleo Banana Nut Cookies

These Paleo banana nut cookies are soft, chewy, and packed with the perfect balance of banana and nutty flavors. They are simple to make and require just a few ingredients, making them an easy Sunday baking project that will leave your kitchen smelling delightful.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond flour
• 1/4 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of sea salt
• Optional: 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed bananas, almond flour, vanilla extract, cinnamon, and sea salt. Stir until well combined.
3. Fold in the chopped walnuts or pecans and the shredded coconut if using.
4. Scoop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 1–2 inches apart.
5. Gently press down each cookie to flatten slightly.
6. Bake for 10–12 minutes or until the edges are golden brown and the cookies are set.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These banana nut cookies are naturally sweetened with ripe bananas and make a perfect healthy treat for a Sunday snack or dessert. The soft, chewy texture combined with the crunch of the nuts creates a deliciously satisfying dessert that’s sure to become a favorite.

Paleo Pistachio Date Bites

These pistachio date bites are a simple and no-bake dessert option that’s perfect for a quick Sunday treat. They’re sweetened naturally with dates and packed with healthy fats from pistachios and coconut. Great for satisfying a sweet craving, these bites are both delicious and nutritious.

Ingredients:

• 1 cup pitted Medjool dates
• 1/2 cup raw pistachios
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon almond butter
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Place the dates, pistachios, shredded coconut, almond butter, vanilla extract, and sea salt in a food processor.
2. Pulse until the mixture is finely chopped and begins to stick together, forming a dough-like texture.
3. Scoop out tablespoon-sized portions and roll them into balls.
4. Roll each ball in additional shredded coconut if desired for an extra layer of texture.
5. Place the date bites in an airtight container and refrigerate for at least 30 minutes before serving.

These pistachio date bites are a delightful and nutritious treat that can be enjoyed on a Sunday evening or as a snack throughout the week. They’re naturally sweet, with a wonderful combination of flavors and textures that satisfy your cravings without compromising your health goals.

Paleo Lemon Coconut Bars

These paleo lemon coconut bars offer a refreshing balance of tangy lemon and sweet coconut, making them an ideal dessert for a light and zesty treat. Perfect for Sunday brunches or as an afternoon snack, these bars are simple to make and free from grains and refined sugar.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 teaspoon sea salt
• 2 eggs, room temperature
• 1/2 cup lemon juice (freshly squeezed)
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix the almond flour, coconut flour, melted coconut oil, honey (or maple syrup), and sea salt until a crumbly dough forms.
3. Press the dough evenly into the bottom of the prepared baking pan to form a crust.
4. Bake for 10–12 minutes or until lightly golden. Remove from the oven and let cool for a few minutes.
5. In a separate bowl, whisk together the eggs, lemon juice, shredded coconut, lemon zest, and vanilla extract until combined.
6. Pour the lemon mixture over the crust and spread it evenly.
7. Bake for an additional 15–20 minutes or until the filling is set and lightly browned.
8. Let cool completely before slicing into squares.

These lemon coconut bars are the perfect blend of citrusy brightness and the nutty, slightly sweet flavor of coconut. They’re a delightful, refreshing dessert for a Sunday treat or can be served at gatherings as a light alternative to richer desserts.

Paleo Pumpkin Spice Muffins

These paleo pumpkin spice muffins are a warm and spiced treat that’s perfect for cozy Sunday mornings. Made with nutrient-dense ingredients, they’re naturally sweetened and free from gluten, dairy, and refined sugar, making them an ideal choice for anyone following a paleo diet.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 large eggs, room temperature
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Optional: 1/4 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together the almond flour, coconut flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
3. In a separate mixing bowl, beat the eggs and then add the pumpkin puree, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
5. Fold in the chopped pecans or walnuts if using.
6. Divide the batter evenly among the muffin cups and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These pumpkin spice muffins are soft, moist, and bursting with the flavors of fall, making them a comforting addition to your Sunday breakfast or dessert table. Enjoy them warm with a cup of herbal tea or coffee for a perfect way to relax and indulge.

Paleo Raspberry Almond Tart

This paleo raspberry almond tart is a delightful dessert that’s bursting with sweet and tangy flavors. With a crunchy almond crust and a rich, creamy filling, this tart is both visually appealing and delicious. It’s a sophisticated treat perfect for serving on a Sunday afternoon or as a special dessert for guests.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon sea salt
• 1 egg, beaten (for brushing the crust)
• 1 cup full-fat coconut milk
• 1/4 cup almond butter
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/4 cup sliced almonds, toasted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a tart pan with coconut oil and set aside.
2. In a bowl, combine the almond flour, coconut flour, melted coconut oil, honey (or maple syrup), and sea salt to form a dough.
3. Press the dough evenly into the tart pan and up the sides, creating a crust. Brush the crust with the beaten egg to help it brown evenly.
4. Bake for 12–15 minutes or until lightly golden. Remove from the oven and let cool.
5. In a small saucepan over low heat, combine the coconut milk, almond butter, honey (or maple syrup), and vanilla extract. Stir until the mixture is smooth and thickened.
6. Pour the filling into the cooled tart crust and spread evenly.
7. Top with fresh raspberries and toasted sliced almonds.
8. Refrigerate for at least 1 hour before serving.

This raspberry almond tart is a showstopper dessert that’s perfect for Sunday gatherings or as a luxurious treat. The almond crust pairs perfectly with the creamy filling and the slight tang of the raspberries, making each bite a delightful experience.

Note: More recipes​ are coming soon!