30+ Delicious Easter Dairy-Free Treat Recipes for Every Celebration

Easter is the perfect time to indulge in sweet treats, but for those who are dairy-free or have dietary restrictions, finding the right recipes can be a challenge.

Fear not—this collection of 30+ Easter dairy-free treat recipes offers a delightful range of options that everyone can enjoy!

Whether you’re hosting an Easter brunch, planning an egg hunt, or simply looking for a special dessert to share, these recipes will satisfy your sweet tooth while adhering to a dairy-free lifestyle.

From decadent chocolate creations to fresh fruit-infused delights, there’s something for every taste and occasion.

So, let’s get baking (or no-baking!) and create some mouthwatering, dairy-free treats that will make this Easter extra special.

30+ Delicious Easter Dairy-Free Treat Recipes for Every Celebration

Easter is all about joy, togetherness, and, of course, delicious food. With these 30+ dairy-free Easter treats, you can celebrate the holiday without worrying about dietary restrictions.

From rich chocolate desserts to fruity and light parfaits, each recipe is designed to bring a little sweetness into your celebrations.

Whether you have family members with dietary needs or are simply looking for more inclusive recipes, these treats will impress guests of all ages.

So, gather your ingredients and get ready to create unforgettable dairy-free delights that everyone will love this Easter!

Carrot Cake Energy Bites

A delightful and easy no-bake treat that channels the flavors of classic Easter carrot cake, without the dairy. These carrot cake energy bites are packed with wholesome ingredients, making them a healthy yet indulgent option for the Easter season. Perfect for snacking or adding to an Easter dessert platter, they’re sure to be a hit with everyone.

Ingredients:

• 1 cup shredded carrots (squeezed to remove excess moisture)
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup maple syrup
• 1/2 cup raisins
• 1/4 cup shredded coconut (unsweetened)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract

Instructions:

1. In a food processor, combine all ingredients and pulse until the mixture comes together. It should be sticky but firm enough to hold its shape.
2. Roll the mixture into bite-sized balls using your hands.
3. Place the bites on a tray lined with parchment paper and refrigerate for at least an hour to firm up.
4. Optional: Roll the bites in additional shredded coconut for an extra decorative touch.

These Carrot Cake Energy Bites are a nutritious and flavorful way to enjoy a classic Easter favorite in a dairy-free form. They store well in the fridge, making them ideal for prepping ahead of Easter gatherings. With their satisfying texture and natural sweetness, they’re sure to become a springtime favorite.

Dairy-Free Chocolate Coconut Nests

These chocolate coconut nests are as fun to make as they are to eat! Shaped like little bird nests and filled with colorful dairy-free chocolate eggs, this treat is both festive and allergy-friendly. Perfect for adding a whimsical touch to your Easter dessert table.

Ingredients:

• 2 cups shredded coconut (unsweetened)
• 1/2 cup dairy-free chocolate chips
• 2 tablespoons coconut oil
• Dairy-free candy eggs or jellybeans for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally, until lightly golden.
2. In a microwave-safe bowl, melt the dairy-free chocolate chips and coconut oil in 20-second intervals, stirring in between until smooth.
3. Mix the toasted coconut with the melted chocolate until fully coated.
4. Scoop spoonfuls of the mixture onto a parchment-lined tray, shaping them into small nests with a spoon.
5. Let the nests cool and set in the refrigerator for about 30 minutes.
6. Once hardened, fill each nest with candy eggs or jellybeans.

These Dairy-Free Chocolate Coconut Nests are not only adorable but also a crowd-pleasing treat. The combination of toasted coconut and rich dairy-free chocolate creates a deliciously chewy base, while the colorful candy eggs make them a festive Easter centerpiece.

Lemon Poppy Seed Muffins

Bright and zesty, these dairy-free Lemon Poppy Seed Muffins are a refreshing addition to your Easter treats lineup. Their light and fluffy texture paired with a tangy glaze makes them perfect for brunch or as a sweet snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup almond milk
• 1/2 cup sugar
• 1/4 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, combine the almond milk, sugar, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Fill each muffin liner about 2/3 full with batter. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
6. While the muffins cool, whisk together powdered sugar and lemon juice to create the glaze. Drizzle over the cooled muffins.

These Lemon Poppy Seed Muffins are bursting with fresh lemon flavor, making them a vibrant choice for Easter. Their dairy-free nature ensures they can be enjoyed by all, while the glaze adds a touch of sweetness that balances the tang. Pair these muffins with a cup of tea or coffee for the ultimate springtime treat.

Peanut Butter and Jelly Thumbprint Cookies

Bring a nostalgic twist to your Easter treats with these dairy-free Peanut Butter and Jelly Thumbprint Cookies. These soft and chewy cookies are easy to make, combining the creamy taste of peanut butter with the fruity sweetness of jelly for a treat everyone will enjoy.

Ingredients:

• 1 cup natural peanut butter
• 3/4 cup coconut sugar or brown sugar
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup fruit preserves or jelly of your choice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, coconut sugar, flax egg, vanilla extract, baking soda, and salt until well combined.
3. Scoop 1-tablespoon portions of the dough and roll into balls. Place them on the baking sheet, leaving space between each.
4. Press your thumb into the center of each cookie to create a small well. Fill each well with a small dollop of jelly or preserves.
5. Bake for 10–12 minutes or until lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These Peanut Butter and Jelly Thumbprint Cookies are a perfect blend of nostalgia and Easter cheer. Their soft, melt-in-your-mouth texture and rich flavor make them a standout treat. Serve them with almond milk for a delightful dairy-free dessert experience.

Dairy-Free Strawberry Shortcake Cups

Indulge in the springtime sweetness of fresh strawberries with these dairy-free Strawberry Shortcake Cups. This recipe layers fluffy dairy-free biscuits with coconut whipped cream and juicy macerated strawberries, creating an elegant yet simple Easter dessert.

Ingredients:

For the shortcakes:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold coconut oil or vegan butter
• 3/4 cup almond milk

For the filling:

• 2 cups fresh strawberries, sliced
• 2 tablespoons sugar

For the whipped cream:

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

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the coconut oil using a fork until the mixture resembles coarse crumbs. Stir in the almond milk until just combined.
3. Scoop the dough onto the baking sheet, forming 6–8 small biscuits. Bake for 15–18 minutes or until golden brown. Cool completely.
4. Meanwhile, toss the sliced strawberries with sugar and let sit for 15 minutes to macerate.
5. For the whipped cream, scoop the solidified coconut cream from the can into a bowl (discard the liquid). Beat with a hand mixer, adding powdered sugar and vanilla extract until fluffy.
6. To assemble, slice the biscuits in half, layer with strawberries and whipped cream, and top with the biscuit lid.

These Dairy-Free Strawberry Shortcake Cups are the ultimate Easter indulgence. The combination of buttery biscuits, creamy coconut whip, and fresh strawberries creates a perfect balance of flavors and textures that will impress your guests.

Vegan Mini Chocolate Cream Eggs

A dairy-free take on a beloved Easter classic, these Vegan Mini Chocolate Cream Eggs are filled with a smooth, sweet cream filling and encased in a rich chocolate shell. They’re a fun and festive treat to make with family!

Ingredients:

For the chocolate shells:

• 1 cup dairy-free chocolate chips
• 1 tablespoon coconut oil

For the filling:

• 1/4 cup coconut cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1–2 drops yellow food coloring (optional, for a “yolk” effect)

Instructions:

1. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring in between.
2. Using a small silicone egg mold, spoon a thin layer of melted chocolate into each cavity. Use the back of a spoon to coat the sides evenly. Refrigerate until firm, about 10 minutes.
3. For the filling, mix coconut cream, powdered sugar, and vanilla extract until smooth. If desired, separate a small portion and add yellow food coloring for the yolk.
4. Spoon the filling into the chocolate shells, leaving a small gap at the top. Cover with more melted chocolate to seal. Chill in the fridge until set, about 15 minutes.
5. Carefully pop the eggs out of the mold and enjoy!

These Vegan Mini Chocolate Cream Eggs are a delightful dairy-free version of a classic Easter treat. With their rich chocolate shell and creamy filling, they bring nostalgia and indulgence to your Easter celebrations. Plus, they’re a fun activity to make with kids!

Coconut Cream Easter Pies

These Dairy-Free Coconut Cream Easter Pies are a sweet, creamy, and indulgent treat that captures the essence of spring. Perfect for any Easter celebration, the coconut flavor shines through in this rich and velvety pie, while the coconut crust adds a delightful crunch.

Ingredients:

For the crust:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract

For the filling:

• 1 can (14 oz) full-fat coconut milk
• 1/4 cup sugar or maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut

For the topping:

• Whipped coconut cream (chilled)
• Toasted coconut flakes for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). In a bowl, mix the shredded coconut, almond flour, melted coconut oil, maple syrup, and vanilla extract until well combined.
2. Press the mixture into the bottom and sides of small pie pans or tart pans to form the crust. Bake for 8–10 minutes until golden brown. Let cool.
3. For the filling, whisk together the coconut milk, sugar, cornstarch, and vanilla in a saucepan. Bring to a simmer over medium heat, whisking constantly until thickened (about 5 minutes).
4. Stir in the shredded coconut, remove from heat, and allow the filling to cool slightly before pouring into the cooled crusts.
5. Refrigerate for at least 2 hours to set.
6. Top each pie with whipped coconut cream and a sprinkle of toasted coconut flakes before serving.

These Coconut Cream Easter Pies are a tropical twist on a classic favorite. The creamy filling paired with the crunchy coconut crust makes for an irresistible dairy-free dessert. These pies are not only delicious but also visually stunning, perfect for impressing guests at your Easter celebration.

Vegan Carrot Cake Bites

These Vegan Carrot Cake Bites are a delicious, bite-sized version of the classic carrot cake, but with a healthy twist. Packed with carrots, raisins, and warm spices, these little treats are perfect for Easter baskets or as a snack after a long day of egg hunting.

Ingredients:

• 1 1/2 cups rolled oats
• 1/2 cup shredded carrots
• 1/4 cup raisins
• 1/4 cup chopped walnuts (optional)
• 1 tablespoon ground flaxseed
• 1 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract
• 2 tablespoons almond butter

Instructions:

1. In a food processor, pulse the oats, shredded carrots, raisins, walnuts (if using), flaxseed, cinnamon, and nutmeg until combined but still slightly chunky.
2. Add the maple syrup, vanilla extract, and almond butter to the food processor and pulse until the mixture starts to come together.
3. Scoop out tablespoon-sized portions of the mixture and roll them into balls.
4. Refrigerate the bites for at least 1 hour to firm up.
5. Optional: Roll the bites in shredded coconut or additional ground cinnamon for extra flavor and texture.

These Vegan Carrot Cake Bites are a simple and tasty way to enjoy the flavors of carrot cake in a healthy, dairy-free form. They’re perfect for a guilt-free Easter snack and are a hit with kids and adults alike. With their vibrant color and delicious taste, they’ll make a delightful addition to any Easter spread.

Chocolate-Dipped Strawberries with Pistachios

Elevate your Easter dessert table with these elegant and dairy-free Chocolate-Dipped Strawberries with Pistachios. The combination of juicy, fresh strawberries, rich dairy-free chocolate, and crunchy pistachios creates a luxurious treat that feels indulgent without the dairy.

Ingredients:

• 12 large fresh strawberries, washed and dried
• 1 cup dairy-free chocolate chips
• 1 tablespoon coconut oil
• 1/4 cup pistachios, chopped
• 1 tablespoon shredded coconut (optional, for garnish)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dairy-free chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth and fully melted.
3. Dip each strawberry into the melted chocolate, covering about two-thirds of the berry. Let any excess chocolate drip off.
4. Immediately roll or sprinkle the chocolate-dipped portion of the strawberry in chopped pistachios and shredded coconut if using.
5. Place the dipped strawberries on the parchment-lined baking sheet.
6. Refrigerate for at least 30 minutes, or until the chocolate has set.

These Chocolate-Dipped Strawberries with Pistachios are a decadent yet light dairy-free treat. The rich chocolate coating, combined with the fresh strawberry and crunchy pistachios, makes them the perfect addition to any Easter dessert platter. These treats are quick to make and guaranteed to impress your guests with their elegance and flavor.

Vegan Lemon Poppy Seed Muffins

These Vegan Lemon Poppy Seed Muffins are light, zesty, and full of bright spring flavor, making them an ideal Easter morning treat. With a soft, moist crumb and a hint of lemon, these muffins are a dairy-free delight that pairs wonderfully with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or cane sugar
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, coconut sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, coconut oil, lemon juice, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These Vegan Lemon Poppy Seed Muffins are a refreshing and delightful treat for Easter brunch or as a light afternoon snack. Their delicate texture and bright citrus flavor make them an irresistible dairy-free option, and the poppy seeds add a wonderful crunch that enhances the overall experience.

Dairy-Free Chocolate Coconut Nests

These Dairy-Free Chocolate Coconut Nests are the perfect no-bake Easter treat. With a rich chocolatey base, topped with toasted coconut, they are reminiscent of bird nests and are easy to prepare, making them a great choice for an Easter craft project with kids.

Ingredients:

• 1 1/2 cups dairy-free chocolate chips
• 1/4 cup coconut oil
• 1 1/2 cups unsweetened shredded coconut
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract
• Vegan jelly beans or candy eggs (optional, for decoration)

Instructions:

1. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring in between, until smooth and fully melted.
2. Stir in the shredded coconut, maple syrup, and vanilla extract until well combined.
3. Line a baking sheet with parchment paper.
4. Using a spoon, drop spoonfuls of the chocolate-coconut mixture onto the baking sheet, shaping them into small nest-like forms.
5. Press a few jelly beans or candy eggs into the center of each nest, if desired.
6. Refrigerate for 30–45 minutes, or until the nests are firm.

These Dairy-Free Chocolate Coconut Nests are not only a treat for the taste buds but also a visual delight. The crunchy coconut combined with the smooth chocolate creates the perfect balance, and the candy eggs add a festive touch. This treat is sure to be a hit with both children and adults at your Easter celebration.

Vegan Raspberry Almond Bars

These Vegan Raspberry Almond Bars are a vibrant, fruity dessert with a crumbly almond crust and a sweet raspberry filling. They’re easy to make and dairy-free, offering the perfect balance of tartness from the raspberries and richness from the almond flavor.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/2 cup rolled oats
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 2 cups fresh raspberries (or frozen, thawed)
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, to thicken)
• 1/4 teaspoon almond extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the almond flour, oats, melted coconut oil, maple syrup, and salt. Press this mixture firmly into the bottom of the prepared pan to form a crust.
3. Bake the crust for 12–15 minutes, or until lightly golden brown. Remove from the oven and set aside.
4. In a saucepan, combine the raspberries, maple syrup, lemon juice, and almond extract. Cook over medium heat, stirring gently, until the raspberries break down and the mixture thickens, about 5–7 minutes. If you prefer a thicker filling, add cornstarch and stir until well incorporated.
5. Pour the raspberry filling over the baked crust and spread evenly.
6. Return the pan to the oven and bake for an additional 15–20 minutes, or until the filling is bubbly and set.
7. Allow the bars to cool completely before slicing into squares.

These Vegan Raspberry Almond Bars are a delicious, fresh, and light dessert perfect for Easter. The almond crust complements the tart raspberry filling beautifully, making for a satisfying treat that is both dairy-free and bursting with flavor. They are easy to make ahead of time, making them a great option for busy Easter preparations.

Vegan Chocolate Peanut Butter Eggs

These Vegan Chocolate Peanut Butter Eggs are a rich, creamy, and decadent treat perfect for Easter. The combination of dairy-free chocolate and smooth peanut butter filling makes them irresistibly delicious and a fun, homemade alternative to store-bought candy.

Ingredients:

• 1 cup natural peanut butter (smooth or crunchy)
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar (or coconut sugar for a refined sugar-free option)
• 1 1/2 cups dairy-free chocolate chips
• 1 tablespoon coconut oil

Instructions:

1. In a medium bowl, combine the peanut butter, maple syrup, vanilla extract, and powdered sugar. Stir until smooth and well combined.
2. Shape the mixture into small egg shapes (about 1 to 1.5 inches long) and place them on a parchment-lined baking sheet.
3. Refrigerate for 30 minutes or until firm.
4. In a microwave-safe bowl, melt the dairy-free chocolate chips and coconut oil in 20-second intervals, stirring in between, until smooth and fully melted.
5. Dip each peanut butter egg into the melted chocolate, ensuring it is fully coated, then place it back on the parchment-lined baking sheet.
6. Refrigerate the eggs for 30 minutes or until the chocolate is set. Serve and enjoy!

These Vegan Chocolate Peanut Butter Eggs are a fun and indulgent treat that combines the creamy goodness of peanut butter with the richness of dairy-free chocolate. They make a perfect homemade Easter candy that both kids and adults will love. Plus, they’re easy to make ahead and store for later enjoyment!

Vegan Strawberry Shortcake Parfaits

These Vegan Strawberry Shortcake Parfaits are a light and refreshing treat that’s perfect for celebrating Easter. Layered with fresh strawberries, fluffy dairy-free whipped cream, and soft sponge cake, these parfaits are as beautiful as they are delicious.

Ingredients:

For the shortcake:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or maple sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk
• 1 teaspoon vanilla extract

For the filling:

• 2 cups fresh strawberries, sliced
• 1 tablespoon maple syrup (optional, for extra sweetness)
• 1 cup dairy-free whipped cream (store-bought or homemade)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the flour, coconut sugar, baking powder, and salt. Add the melted coconut oil, almond milk, and vanilla extract, and mix until a dough forms.
3. Scoop the dough onto the baking sheet in spoonfuls, forming biscuit shapes. Bake for 12–15 minutes, or until golden brown.
4. While the shortcakes bake, prepare the strawberries by tossing them in maple syrup if desired. Let them sit for a few minutes to release their juices.
5. Once the shortcakes are cool, cut them in half and layer them in glasses or bowls. Add a spoonful of strawberries and a dollop of dairy-free whipped cream. Repeat the layers.
6. Top with additional strawberries and whipped cream for decoration.

These Vegan Strawberry Shortcake Parfaits are a delightful and light dessert for Easter. The soft, tender shortcake combined with the sweetness of fresh strawberries and creamy whipped topping creates the perfect balance of flavors and textures. These parfaits are also versatile—you can easily customize them with other berries or fruit for a personal touch.

Vegan Coconut Macaroons

These Vegan Coconut Macaroons are a simple, chewy, and sweet treat that requires only a few ingredients. With a golden, crispy exterior and a soft, coconutty interior, these macaroons are the perfect Easter dessert for those who love coconut.

Ingredients:

• 2 1/2 cups shredded coconut (unsweetened)
• 1/4 cup maple syrup
• 1/4 cup coconut flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted
• 1/4 cup dairy-free chocolate chips (optional, for drizzling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the shredded coconut, maple syrup, coconut flour, vanilla extract, and salt. Stir in the melted coconut oil until the mixture sticks together.
3. Scoop spoonfuls of the mixture and form them into small mounds or balls, placing them on the prepared baking sheet.
4. Bake for 12–15 minutes, or until the macaroons are golden brown on the edges.
5. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
6. If desired, melt the dairy-free chocolate chips in the microwave and drizzle over the cooled macaroons for extra flavor.

These Vegan Coconut Macaroons are a coconut lover’s dream come true. With their perfectly chewy texture and slightly crispy edges, they offer a delicious contrast of flavors and textures. Plus, the optional chocolate drizzle adds an extra touch of indulgence, making them a great dairy-free treat for Easter. They’re simple to prepare and always a crowd-pleaser!

Note: More recipes are coming soon!