30+ Easy Easter Dairy-Free Egg Recipes for a Healthy and Delicious Celebration

Easter is a time for family gatherings, festive meals, and indulging in delicious treats, but for those who follow a dairy-free lifestyle, finding suitable recipes can sometimes be a challenge.

Luckily, there are plenty of ways to celebrate Easter without compromising on flavor or nutrition. From creamy dairy-free chocolate eggs to inventive alternatives made with coconut, almond milk, and avocado, this collection of 30+ Easter dairy-free egg recipes will ensure that everyone can join in the fun.

Whether you’re hosting a brunch, preparing Easter baskets, or simply enjoying some festive snacks, these recipes provide a healthy, dairy-free twist on classic Easter eggs.

Perfect for those with dairy sensitivities or anyone looking for lighter, plant-based options, these recipes are simple to make and bursting with flavor.

Say goodbye to traditional dairy-laden recipes and discover new favorites that will delight both kids and adults.

Let’s dive into these 30+ tasty and innovative dairy-free Easter egg recipes that will make your celebration both delicious and inclusive!

30+ Easy Easter Dairy-Free Egg Recipes for a Healthy and Delicious Celebration

Celebrating Easter with delicious, dairy-free recipes doesn’t mean you have to compromise on taste or creativity.

From sweet treats like chocolate coconut eggs to savory egg alternatives made with plant-based ingredients, these 30+ Easter dairy-free egg recipes offer a diverse range of options that will please even the pickiest eaters.

Whether you’re making treats for a festive gathering or creating a fun family activity, these recipes are guaranteed to bring joy to your Easter celebration.

Embrace the season of renewal with recipes that are not only good for you but also full of flavor and festive spirit.

So, roll up your sleeves, get your ingredients together, and let’s make this Easter both healthy and delicious!

30+ Dairy-Free Easter Deviled Eggs

These Dairy-Free Easter Deviled Eggs are a great option for those looking to enjoy a classic appetizer without the dairy. Made with creamy avocado and mustard instead of mayonnaise, these eggs are packed with flavor and make a perfect addition to any Easter brunch or holiday gathering. With just a few simple ingredients, you can create a healthier and dairy-free twist on this beloved dish.

Ingredients

• 12 large eggs
• 1 ripe avocado
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Paprika (optional, for garnish)
• Fresh parsley or chives (optional, for garnish)

Instructions

1. Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once boiling, reduce the heat and simmer for 10-12 minutes.
2. Remove the eggs from the pot and let them cool in ice water for 5-10 minutes. Once cooled, peel the eggs and slice them in half lengthwise.
3. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork or potato masher until smooth.
4. Cut the avocado in half, remove the pit, and scoop out the flesh. Mash the avocado and add it to the yolks.
5. Stir in Dijon mustard, lemon juice, salt, and pepper. Mix until smooth and creamy.
6. Spoon the filling back into the egg whites, or pipe it using a pastry bag for a fancier look.
7. Garnish with paprika and fresh herbs, if desired.
8. Serve chilled and enjoy!

These Dairy-Free Easter Deviled Eggs are a healthy, creamy, and delicious alternative to traditional deviled eggs. The combination of avocado and mustard gives them a unique flavor profile while still maintaining that beloved richness. Perfect for those with dietary restrictions, they’re also a hit with everyone at the table. Whether you’re celebrating Easter or just craving a lighter appetizer, these eggs are sure to impress.

Dairy-Free Easter Chocolate Eggs

These Dairy-Free Easter Chocolate Eggs are the perfect sweet treat for your Easter celebrations. Made with rich dairy-free dark chocolate, these eggs are filled with a creamy coconut-based filling that’s both indulgent and vegan-friendly. With only a few ingredients, you can easily whip up these eggs and surprise your guests with a delicious, allergy-friendly dessert.

Ingredients

• 200g dairy-free dark chocolate (make sure it’s 70% cocoa or higher)
• ½ cup coconut cream (chilled)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• Shredded coconut or chopped nuts (optional, for garnish)

Instructions

1. Begin by melting the dairy-free dark chocolate. You can do this either in a microwave in 20-second intervals or using a double boiler. Stir occasionally until fully melted.
2. While the chocolate is melting, prepare the coconut cream filling. In a small bowl, mix together the coconut cream, maple syrup, vanilla extract, and a pinch of sea salt. Stir until smooth.
3. Once the chocolate is melted, use a spoon to coat the inside of chocolate egg molds with a layer of chocolate. Make sure to cover the bottom and sides. Place the molds in the fridge to set for about 10 minutes.
4. After the initial layer has hardened, spoon a small amount of the coconut filling into each egg mold, leaving space for the top layer of chocolate.
5. Spoon another layer of melted chocolate over the coconut filling, ensuring the edges are sealed.
6. Place the molds back in the fridge to harden completely for about 30 minutes.
7. Once the eggs are set, carefully pop them out of the molds.
8. Garnish with shredded coconut or chopped nuts for extra texture and serve.

These Dairy-Free Easter Chocolate Eggs are a rich and creamy indulgence that’s perfect for anyone with dietary restrictions. The smooth coconut filling pairs beautifully with the intense dark chocolate, making for a decadent treat that’s both dairy-free and vegan. Whether you’re enjoying them as an Easter gift or a personal dessert, these eggs offer a sweet, healthy alternative to traditional chocolate treats.

Dairy-Free Easter Egg Salad

This Dairy-Free Easter Egg Salad is a light and creamy alternative to traditional egg salad, using avocado as the base for a rich, smooth texture. Packed with fresh vegetables and tangy mustard, this recipe is perfect for serving as a side dish or a topping for sandwiches during your Easter meal. It’s a delicious, easy-to-make option that caters to dairy-free and vegan diets.

Ingredients

• 6 hard-boiled eggs
• 1 ripe avocado
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• ½ cup diced celery
• ¼ cup chopped green onion
• ¼ tsp garlic powder
• Salt and pepper, to taste
• Fresh dill (optional, for garnish)

Instructions

1. Peel and chop the hard-boiled eggs into small chunks and place them in a large bowl.
2. Cut the avocado in half, remove the pit, and scoop out the flesh into the bowl with the eggs.
3. Add the Dijon mustard, lemon juice, garlic powder, and season with salt and pepper. Mash everything together until the avocado and eggs are well combined and creamy.
4. Stir in the diced celery and chopped green onions for crunch and flavor.
5. Taste and adjust seasoning if needed, adding more mustard or lemon juice for tanginess.
6. Garnish with fresh dill or additional green onions.
7. Serve immediately or refrigerate for later use.

This Dairy-Free Easter Egg Salad is not only a healthier alternative, but it’s also incredibly creamy and flavorful thanks to the avocado. It’s a great side dish that pairs perfectly with your Easter spreads or as a topping for sandwiches. Whether you serve it at brunch or as a picnic snack, this egg salad will surely become a favorite for those looking for a dairy-free option that still packs a punch of flavor.

Dairy-Free Easter Deviled Egg Potato Salad

A twist on the traditional potato salad, this Dairy-Free Easter Deviled Egg Potato Salad combines the creamy texture of avocado with the richness of hard-boiled eggs. It’s a great side dish for Easter that offers a comforting combination of potatoes, eggs, and tangy mustard. Perfect for those avoiding dairy, this salad still captures the essence of a classic deviled egg with an added layer of texture and flavor.

Ingredients

• 6 medium potatoes, peeled and cubed
• 4 large hard-boiled eggs, chopped
• 1 ripe avocado
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tbsp chopped fresh dill
• Salt and pepper, to taste
• Paprika, for garnish

Instructions

1. Boil the peeled and cubed potatoes in salted water until tender (about 10-12 minutes). Drain and allow to cool.
2. In a bowl, mash the avocado until smooth and creamy. Add Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper, and stir until combined.
3. Add the cooled potatoes to the avocado mixture and gently fold them in until the potatoes are well-coated.
4. Stir in the chopped hard-boiled eggs, ensuring everything is mixed evenly.
5. Garnish with fresh dill and a sprinkle of paprika.
6. Serve chilled or at room temperature.

This Dairy-Free Easter Deviled Egg Potato Salad is a delicious and healthier alternative to traditional potato salad. The creamy avocado dressing brings a light yet flavorful base to the potatoes, while the addition of hard-boiled eggs provides a rich, protein-packed boost. It’s perfect for an Easter celebration or any occasion where you need a comforting, crowd-pleasing side that everyone can enjoy, even those on dairy-free diets.

Dairy-Free Easter Eggless Chocolate Cake

This Dairy-Free Easter Eggless Chocolate Cake is a decadent and moist dessert that anyone can enjoy, whether they’re dairy-free or not. Made with rich cocoa powder and a simple plant-based substitute for eggs, this cake is perfect for your Easter celebrations. With a light texture and a bold chocolate flavor, it will satisfy any sweet tooth and can be topped with your favorite dairy-free frosting for an extra indulgent treat.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup sugar
• 1 cup warm water
• ½ cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ cup dairy-free chocolate chips (optional, for extra richness)

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour a round cake pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
3. Add the warm water, vegetable oil, apple cider vinegar, and vanilla extract. Stir until the batter is smooth.
4. If using chocolate chips, fold them into the batter.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Once cooled, frost with your favorite dairy-free frosting or serve plain for a lighter option.

This Dairy-Free Easter Eggless Chocolate Cake is a rich, moist dessert that’s perfect for Easter gatherings. It’s an excellent option for anyone with dairy or egg allergies, and its deep chocolate flavor makes it a hit with both kids and adults alike. Serve it with a dollop of dairy-free whipped cream or a drizzle of dairy-free chocolate ganache for a truly indulgent treat that everyone can enjoy.

Dairy-Free Easter Carrot Cake Muffins

These Dairy-Free Easter Carrot Cake Muffins are a healthier take on the classic carrot cake, perfect for those who need a quick, handheld treat for Easter. Made with almond milk, applesauce, and a mix of spices, these muffins are moist, flavorful, and entirely dairy-free. With the addition of walnuts and shredded carrots, they’re packed with texture and nutrients, making them a great breakfast or snack option during the holiday season.

Ingredients

• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ½ cup sugar
• 1 cup grated carrots
• ½ cup applesauce
• ¼ cup almond milk
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and sugar.
3. Stir in the grated carrots and chopped walnuts (if using).
4. In a separate bowl, mix the applesauce, almond milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Dairy-Free Easter Carrot Cake Muffins are a fantastic option for anyone looking for a lighter, healthier treat that’s still packed with flavor. The combination of carrots, cinnamon, and applesauce makes them perfectly moist and satisfying. Whether you serve them as a brunch item, snack, or dessert, these muffins are a delightful addition to your Easter menu and will be enjoyed by all, regardless of dietary preferences.

Dairy-Free Easter Baked Avocado Eggs

These Dairy-Free Easter Baked Avocado Eggs are a fun and nutritious twist on the classic deviled egg, with creamy avocado providing the base for a flavorful and satisfying bite. The baked eggs nest in halved avocado halves, making them a great addition to your Easter brunch or as a protein-packed appetizer. With a hint of seasoning and healthy fats from avocado, this recipe is both delicious and dairy-free, offering a lighter yet indulgent option for your holiday spread.

Ingredients

• 2 ripe avocados
• 4 large eggs
• 1 tbsp olive oil
• ½ tsp garlic powder
• ¼ tsp paprika
• Salt and pepper, to taste
• Fresh herbs (parsley or chives) for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the avocados in half and remove the pits. Carefully scoop out a little bit of the flesh to create a small cavity that will hold the egg.
3. Place the avocado halves on the prepared baking sheet.
4. Crack an egg into each avocado half, being careful not to break the yolk. If the egg doesn’t fit entirely, discard a small amount of the egg white until it does.
5. Drizzle the avocado halves with olive oil and sprinkle with garlic powder, paprika, salt, and pepper.
6. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still runny (or to your desired level of doneness).
7. Garnish with fresh herbs, if desired, and serve immediately.

These Dairy-Free Easter Baked Avocado Eggs are a delightful combination of creamy avocado and perfectly baked eggs, making them a satisfying and nutritious addition to your Easter meal. The creamy texture of the avocado and the rich egg yolk complement each other perfectly, and the light seasoning ensures a flavorful bite without overwhelming the natural ingredients. These eggs are not only dairy-free but also packed with healthy fats, making them a great choice for anyone looking to enjoy a lighter yet indulgent Easter dish.

Dairy-Free Easter Lemon Meringue Pie

This Dairy-Free Easter Lemon Meringue Pie is a zesty and refreshing dessert that will steal the show at your Easter celebration. The tart lemon filling is made with coconut milk and fresh lemon juice, creating a rich and creamy texture without the use of dairy. Topped with a golden, crisp meringue, this pie is both visually stunning and delicious. It’s the perfect balance of sweet and tangy, and completely dairy-free!

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs (or gluten-free option)
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup
• Pinch of salt

For the lemon filling:

• 1 ½ cups coconut milk (full-fat)
• 1 cup fresh lemon juice
• ½ cup sugar
• ¼ cup cornstarch
• 1 tsp lemon zest
• ½ tsp turmeric (for color)
• Pinch of salt

For the meringue:

• 1 cup aquafaba (the liquid from a can of chickpeas)
• ½ tsp cream of tartar
• ½ cup sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt. Stir until the crumbs are evenly coated.
3. Press the mixture into the bottom of a pie dish to form a crust. Bake for 10-12 minutes, then remove and let it cool.
4. In a saucepan, whisk together coconut milk, lemon juice, sugar, cornstarch, lemon zest, turmeric, and a pinch of salt.
5. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes). Once thickened, pour the filling into the cooled pie crust.
6. For the meringue, beat the aquafaba with cream of tartar in a stand mixer or with a hand mixer on high speed for 3-5 minutes, until stiff peaks form. Gradually add the sugar and vanilla extract, continuing to beat until glossy.
7. Spoon the meringue over the lemon filling, spreading it out to the edges of the crust.
8. Bake the pie at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
9. Let the pie cool completely before serving.

This Dairy-Free Easter Lemon Meringue Pie is a showstopper dessert that’s both creamy and tangy, with a perfectly golden meringue topping. The coconut milk-based lemon filling offers a rich and velvety texture that mimics traditional custard, while the meringue adds a light, fluffy contrast. Not only is it dairy-free, but it’s also a wonderful treat to bring a fresh burst of flavor to your Easter table. Its bold lemon flavor and satisfying sweetness will make this pie an unforgettable dessert for any spring celebration.

Dairy-Free Easter Sweet Potato Casserole

This Dairy-Free Easter Sweet Potato Casserole is a comforting side dish that’s perfect for your holiday meal. Made with creamy mashed sweet potatoes and topped with a crunchy, caramelized pecan streusel, this casserole is both flavorful and filling. The addition of coconut milk ensures the sweet potatoes stay creamy and rich without any dairy, making it a great option for anyone looking to enjoy a lighter, dairy-free version of this classic dish.

Ingredients
For the sweet potato filling:

• 4 medium sweet potatoes, peeled and cubed
• ½ cup coconut milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Pinch of salt

For the pecan topping:

• 1 cup chopped pecans
• ¼ cup coconut sugar
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup
• ¼ tsp cinnamon

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish with coconut oil.
2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender (about 15 minutes). Drain and return to the pot.
3. Mash the sweet potatoes with a potato masher or use a hand blender to make them smooth.
4. Stir in coconut milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt until well combined.
5. Transfer the mashed sweet potatoes into the prepared baking dish.
6. In a small bowl, mix together the chopped pecans, coconut sugar, melted coconut oil, maple syrup, and cinnamon for the topping.
7. Sprinkle the pecan mixture evenly over the sweet potato filling.
8. Bake for 25-30 minutes, or until the topping is golden and crispy.
9. Let the casserole cool slightly before serving.

This Dairy-Free Easter Sweet Potato Casserole is a rich, comforting side dish that’s sure to be a hit at your holiday table. The creamy mashed sweet potatoes paired with the sweet, crunchy pecan topping create the perfect balance of flavors and textures. It’s a great option for those avoiding dairy but still craving a decadent dish to serve alongside their Easter feast. Whether it’s part of a larger spread or a stand-alone side, this casserole will quickly become a family favorite.

Dairy-Free Easter Spinach and Mushroom Quiche

This Dairy-Free Easter Spinach and Mushroom Quiche is a savory, satisfying dish that’s perfect for breakfast or brunch on Easter Sunday. With a flaky, dairy-free crust and a rich, egg-based filling featuring sautéed spinach, mushrooms, and herbs, this quiche offers a delicious alternative to traditional recipes that rely on cream and cheese. It’s a lighter, healthier version that’s sure to please both dairy-free eaters and non-dairy eaters alike, combining fresh ingredients and savory flavors.

Ingredients
For the crust:

• 1 ½ cups gluten-free all-purpose flour (or regular if preferred)
• 1/3 cup coconut oil or olive oil
• 1 tbsp cold water
• ¼ tsp salt

For the filling:

• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/4 cup almond milk (or any other plant-based milk)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried thyme
• Salt and pepper to taste
• Fresh herbs (optional for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. To make the crust, mix the flour, coconut oil, water, and salt in a bowl until the dough comes together. Press the dough into the bottom of a greased quiche or tart pan.
3. Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and set aside to cool.
4. Heat olive oil in a skillet over medium heat and sauté the mushrooms until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
5. In a bowl, whisk together the eggs, almond milk, garlic powder, onion powder, thyme, salt, and pepper.
6. Spread the mushroom and spinach mixture evenly in the cooled crust. Pour the egg mixture over the vegetables.
7. Bake for 25-30 minutes, or until the quiche is set and lightly golden on top.
8. Garnish with fresh herbs if desired, and serve warm.

This Dairy-Free Easter Spinach and Mushroom Quiche offers a delicious and hearty alternative to traditional quiche recipes, with the earthiness of mushrooms and the freshness of spinach perfectly complementing the rich, eggy filling. The gluten-free, dairy-free crust provides a light base for the flavorful filling, making it a perfect choice for those with dietary restrictions. Serve this quiche as part of your Easter brunch for a dish that everyone can enjoy, no matter their dietary preferences.

Dairy-Free Easter Carrot Cake Cupcakes

These Dairy-Free Easter Carrot Cake Cupcakes are a moist, flavorful treat that’s perfect for any spring celebration. With grated carrots, walnuts, and warm spices like cinnamon and nutmeg, these cupcakes capture the essence of a classic carrot cake but without any dairy. Topped with a creamy, dairy-free frosting made from coconut cream, these cupcakes are the perfect balance of sweetness and spice, making them a great addition to your Easter dessert table.

Ingredients
For the cupcakes:

• 1 ½ cups whole wheat flour (or all-purpose flour)
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 cups grated carrots
• ½ cup chopped walnuts (optional)
• 2 tbsp ground flaxseed (optional, for added moisture)
• ½ cup coconut oil, melted
• ½ cup maple syrup or agave
• 2 tsp vanilla extract
• 2 tbsp apple cider vinegar
• ½ cup almond milk (or other plant-based milk)

For the frosting:

• 1 can coconut cream, chilled
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. Add the grated carrots, chopped walnuts, and ground flaxseed (if using) to the dry ingredients.
4. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, apple cider vinegar, and almond milk.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cupcakes are cooling, make the frosting. In a bowl, scoop the solidified coconut cream from the can and whisk it with maple syrup, vanilla extract, and a pinch of salt until smooth and fluffy.
9. Frost the cooled cupcakes with the coconut cream frosting and serve.

These Dairy-Free Easter Carrot Cake Cupcakes are a delightful way to celebrate the season with a classic dessert. The moist, spiced cake is filled with grated carrots and crunchy walnuts, while the coconut cream frosting adds the perfect touch of sweetness and richness. They’re completely dairy-free, but no one will miss the cream cheese frosting—these cupcakes are indulgent and satisfying. Whether you’re serving them at your Easter brunch or as an after-dinner treat, they are sure to be a hit!

Dairy-Free Easter Strawberry Shortcake

This Dairy-Free Easter Strawberry Shortcake is a refreshing, light dessert that’s perfect for welcoming the spring season. Made with fluffy, dairy-free biscuits, sweetened strawberries, and topped with a coconut-based whipped cream, this dessert is a healthier take on the traditional strawberry shortcake. It’s the perfect combination of juicy strawberries, light cake, and a creamy topping, making it a delicious way to celebrate Easter without the dairy.

Ingredients
For the biscuits:

• 2 cups all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• 2 tbsp coconut sugar or maple sugar
• ¼ tsp salt
• ½ cup coconut oil, solidified
• ¾ cup almond milk (or any plant-based milk)

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp maple syrup
• 1 tsp lemon juice

For the coconut whipped cream:

• 1 can coconut cream, chilled
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, coconut sugar, and salt.
3. Cut the solidified coconut oil into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Pour in the almond milk and stir until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times. Roll the dough to about 1-inch thickness and cut out biscuits using a round cutter.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, until golden brown.
7. While the biscuits are baking, prepare the strawberry topping. Toss the sliced strawberries with maple syrup and lemon juice, and set aside.
8. For the whipped cream, scoop the coconut cream into a mixing bowl and beat with a hand mixer until fluffy. Add maple syrup and vanilla extract and continue to beat until smooth.
9. To serve, split the warm biscuits in half, top with the strawberries, and finish with a dollop of whipped cream.

This Dairy-Free Easter Strawberry Shortcake is a light, refreshing dessert that captures the essence of spring. The sweetened strawberries add a burst of flavor, while the fluffy coconut milk whipped cream provides a rich, creamy topping without the dairy. The dairy-free biscuits are the perfect base for this dessert, offering a tender, biscuit-like texture that holds the strawberries and cream beautifully. This dessert is a wonderful way to celebrate Easter and enjoy a traditional favorite with a dairy-free twist.

Dairy-Free Easter Chocolate Avocado Mousse

This Dairy-Free Easter Chocolate Avocado Mousse is a rich, creamy, and indulgent dessert that combines the health benefits of avocado with the decadent taste of chocolate. The avocado creates a smooth and velvety texture, while the cocoa powder adds a deep, rich flavor. Sweetened with maple syrup and flavored with vanilla extract, this mousse is the perfect dairy-free dessert for Easter. It’s simple to make, incredibly satisfying, and sure to be a hit with anyone looking for a healthier yet indulgent treat.

Ingredients

• 2 ripe avocados, peeled and pitted
• ½ cup unsweetened cocoa powder
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ cup almond milk (or any plant-based milk)
• Pinch of salt
• Fresh berries (optional, for topping)
• Shredded coconut (optional, for garnish)

Instructions

1. In a food processor or blender, combine the avocados, cocoa powder, maple syrup, vanilla extract, almond milk, and salt.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness if necessary, adding more maple syrup for a sweeter mousse.
4. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to allow it to set.
5. Before serving, top with fresh berries and a sprinkle of shredded coconut if desired.

This Dairy-Free Easter Chocolate Avocado Mousse is a fantastic way to satisfy your chocolate cravings without any dairy. The avocado provides a creamy texture that blends perfectly with the cocoa, creating a mousse that’s both decadent and healthy. This mousse can be made ahead of time, making it a convenient dessert for your Easter celebration. The fresh berries and coconut garnish add a pop of color and flavor, making it as visually appealing as it is delicious. Enjoy this treat as a rich, guilt-free indulgence that everyone can enjoy.

Dairy-Free Easter Lemon Coconut Bars

These Dairy-Free Easter Lemon Coconut Bars are a bright, zesty treat with a chewy coconut crust and a tangy lemon filling. The combination of coconut and lemon creates a refreshing, tropical flavor perfect for Easter. With simple ingredients like coconut flour, almond flour, and fresh lemon juice, these bars are not only dairy-free but also gluten-free. They offer a refreshing alternative to heavier desserts and are a wonderful addition to your Easter dessert table.

Ingredients
For the crust:

• 1 ½ cups shredded coconut
• ½ cup almond flour
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• ¼ tsp vanilla extract
• Pinch of salt

For the lemon filling:

• 2 tbsp coconut oil, melted
• ¼ cup fresh lemon juice
• 2 tbsp maple syrup
• 2 tbsp coconut flour
• Zest of 1 lemon
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
2. To make the crust, combine the shredded coconut, almond flour, melted coconut oil, maple syrup, vanilla extract, and salt in a bowl.
3. Press the mixture into the bottom of the prepared baking dish, ensuring it’s evenly distributed.
4. Bake the crust for 10-12 minutes, until golden brown. Remove from the oven and set aside.
5. In a separate bowl, whisk together the melted coconut oil, fresh lemon juice, maple syrup, coconut flour, lemon zest, and salt until smooth.
6. Pour the lemon filling over the baked crust and return the dish to the oven. Bake for another 15-18 minutes, or until the filling is set.
7. Allow the bars to cool completely before cutting into squares.

These Dairy-Free Easter Lemon Coconut Bars are the perfect dessert for anyone craving something light, tangy, and refreshing. The coconut crust provides a chewy texture that pairs beautifully with the zesty lemon filling. The combination of coconut and lemon gives these bars a tropical flair that makes them ideal for spring and Easter celebrations. These bars are gluten-free and dairy-free, making them a great option for those with dietary restrictions. With just the right balance of sweetness and tartness, they’re sure to be a crowd-pleaser.

Dairy-Free Easter Banana Bread with Walnuts

This Dairy-Free Easter Banana Bread with Walnuts is a moist, flavorful bread that’s perfect for breakfast or dessert. The ripe bananas provide natural sweetness and moisture, while the walnuts add a nice crunch. This banana bread is naturally dairy-free and can be made with gluten-free flour for a full dietary-friendly option. It’s a simple yet delicious treat that is sure to become a favorite in your Easter spread.

Ingredients

• 3 ripe bananas, mashed
• 1 ½ cups whole wheat flour (or gluten-free flour)
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)
• 1 tbsp apple cider vinegar (optional, for added rise)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix the mashed bananas, melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Dairy-Free Easter Banana Bread with Walnuts is the perfect way to use up overripe bananas while creating a delicious, wholesome treat for your Easter celebration. The moist bread is naturally sweetened with bananas and maple syrup, with a hint of cinnamon and the added crunch of walnuts. It’s a wonderful snack or breakfast item that can be enjoyed by everyone, including those with dietary restrictions. Whether served on its own or as part of a brunch spread, this banana bread is sure to be a hit with guests of all ages.

Note: More recipes are coming soon!