35+ Healthy Easter Low Calorie Dessert Recipes for a Healthier Holiday

Easter is a time of celebration, family gatherings, and, of course, delicious food. However, many traditional Easter desserts can be rich in sugar, butter, and calories, leaving you feeling weighed down after indulging.

If you’re looking to enjoy the sweet treats of the season without compromising your health goals, you’re in luck!

We’ve curated a list of over 35 Easter low-calorie dessert recipes that are not only light on calories but also bursting with flavor.

From fruity parfaits and creamy puddings to chocolatey bites and refreshing frozen treats, there’s something for everyone to enjoy.

These guilt-free desserts will allow you to indulge in the festive spirit without the heavy calorie load.

Whether you’re hosting a springtime gathering or simply craving a healthier sweet treat, these recipes will become your new Easter favorites.

So, grab your ingredients, gather your family and friends, and enjoy these delicious, low-calorie desserts that are as light as a spring breeze!

35+ Healthy Easter Low Calorie Dessert Recipes for a Healthier Holiday

This Easter, you don’t have to choose between satisfying your sweet tooth and staying on track with your health goals.

With these 35+ Easter low-calorie dessert recipes, you can have the best of both worlds. From light fruit-based treats to creamy, decadent options, there’s a dessert for every taste and occasion.

Each recipe is designed to be both flavorful and easy on the calories, allowing you to indulge without the guilt.

So, as you celebrate the season of renewal and joy, treat yourself and your loved ones to these delicious, healthier alternatives to the traditional Easter sweets.

You can indulge in festive desserts while feeling energized and refreshed—because Easter desserts should be as light and uplifting as the season itself!

Sugar-Free Lemon Meringue Pie

This sugar-free lemon meringue pie is a perfect light yet satisfying treat for Easter. The tangy lemon filling paired with a fluffy, sweet meringue top creates a delightful balance of flavors while keeping the calories in check. It’s an ideal choice for those looking to enjoy a classic dessert without the guilt.

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 2 tbsp melted coconut oil
  • 1 tbsp erythritol (or other sweeteners)
  • 1 tsp vanilla extract
• For the lemon filling:
  • 2 large eggs
  • 1/3 cup lemon juice
  • 1/4 cup erythritol
  • 1 tbsp cornstarch
  • 1/2 cup water
  • Zest of 1 lemon
• For the meringue:
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 2 tbsp erythritol

Instructions:

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine almond flour, melted coconut oil, erythritol, and vanilla. Press the mixture into the base of a tart pan and bake for 10-12 minutes until golden. Remove and set aside to cool.
2. Make the lemon filling: In a medium saucepan, whisk together the eggs, lemon juice, erythritol, cornstarch, water, and lemon zest. Heat over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Once thickened, remove from heat and pour into the baked crust. Let it cool.
3. Make the meringue: Beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add erythritol and continue beating until stiff peaks form. Spoon the meringue over the cooled lemon filling, spreading it out to the edges.
4. Bake: Place the pie back in the oven at 350°F (175°C) for 8-10 minutes or until the meringue is golden brown. Let cool before serving.

This sugar-free lemon meringue pie is a refreshing, low-calorie dessert that still delivers on flavor and texture. The almond flour crust provides a satisfying base, while the zesty lemon filling and airy meringue topping make each bite feel like a springtime celebration. Perfect for Easter gatherings, this dessert will be a hit with those looking for a light yet indulgent treat.

Carrot Cake Chia Pudding

This carrot cake chia pudding is a healthy and low-calorie twist on a classic Easter dessert. Packed with the flavors of a traditional carrot cake—cinnamon, nutmeg, and carrots—but in the form of a creamy, nutritious chia pudding, it’s a fun and guilt-free option to enjoy after your Easter meal.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1/2 cup finely grated carrot
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp maple syrup or stevia to taste
• 2 tbsp chopped walnuts (optional)

Instructions:

1. In a medium bowl, whisk together the chia seeds, almond milk, cinnamon, nutmeg, and vanilla extract.
2. Stir in the grated carrot and maple syrup (or sweetener of choice).
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, stir the pudding again. Top with chopped walnuts for added crunch.

This carrot cake chia pudding is a delightful way to enjoy the flavors of carrot cake in a healthier, low-calorie form. The chia seeds provide fiber and omega-3 fatty acids, while the carrots add a natural sweetness. The pudding is easy to make ahead of time, making it a perfect addition to your Easter brunch or as an after-dinner treat. Plus, it’s customizable—add your favorite nuts or even a dollop of whipped cream for extra indulgence!

Strawberry Almond Shortcake

This low-calorie strawberry almond shortcake is a lightened-up version of the traditional strawberry shortcake, featuring almond flour biscuits and fresh, sweet strawberries. It’s a perfect Easter dessert for anyone craving a classic treat but looking to keep things on the lighter side.

Ingredients:

• For the almond shortcakes:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup erythritol
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
• For the topping:
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1 tbsp erythritol
  • 1/2 cup light whipped cream or Greek yogurt for serving

Instructions:

1. Make the shortcakes: Preheat your oven to 350°F (175°C). In a bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract. Combine the wet and dry ingredients, stirring until a dough forms.
2. Scoop out portions of dough and form into small rounds. Place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until golden brown.
3. Prepare the strawberries: In a bowl, combine the sliced strawberries with erythritol. Let them sit for 10-15 minutes to release their natural juices.
4. Assemble: Slice the almond shortcakes in half and spoon the macerated strawberries on top. Add a dollop of whipped cream or Greek yogurt for extra creaminess.

This strawberry almond shortcake is a delicious and low-calorie way to indulge in a classic Easter dessert. The almond flour shortcakes provide a light, slightly nutty base that pairs wonderfully with the sweet, juicy strawberries. It’s the perfect balance of flavors and textures, and with whipped cream or Greek yogurt on top, you won’t miss the heavy calories of traditional shortcake. Ideal for an Easter celebration, this dessert offers a healthier way to enjoy the spring flavors of strawberries.

Light Chocolate Avocado Mousse

This creamy, rich chocolate mousse is made with ripe avocados, creating a silky texture while keeping the calories low. Sweetened with a natural sweetener, this dessert is not only decadent but also packed with healthy fats and nutrients, making it a perfect choice for Easter dessert lovers looking for something indulgent yet guilt-free.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond milk (or any milk of choice)
• 1/4 cup maple syrup or stevia to taste
• 1 tsp vanilla extract
• A pinch of salt
• 1/4 cup dark chocolate chips, melted (optional)

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, almond milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. If you like a richer chocolate flavor, add the melted dark chocolate chips and blend again.
3. Spoon the mousse into serving dishes and refrigerate for at least 1-2 hours to allow the mousse to set and chill.
4. Serve with optional toppings like fresh berries, a sprinkle of cacao nibs, or a dollop of whipped cream for extra flair.

This light chocolate avocado mousse is an indulgent yet low-calorie dessert that’s rich in healthy fats from the avocado. It’s creamy, velvety, and completely dairy-free, making it suitable for a variety of dietary preferences. The mousse is perfect for Easter gatherings when you want to treat your guests to a chocolate dessert without the heavy calories. Its decadent texture and deep chocolate flavor will make it a hit at your next celebration!

Baked Apple Cinnamon Roses

These baked apple cinnamon roses are a visually stunning yet low-calorie dessert that combines the sweetness of apples with the warmth of cinnamon, all wrapped in thin slices of apple. The “roses” are light and fragrant, making them a perfect way to end your Easter meal with something both healthy and impressive.

Ingredients:

• 2 large apples (preferably a tart variety like Granny Smith)
• 1 tsp ground cinnamon
• 1 tbsp honey or stevia
• 1 sheet puff pastry (use a light or low-calorie version)
• 1 tbsp lemon juice
• 1/4 cup water
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the apples thinly and remove the core. Place the apple slices in a microwave-safe bowl and cover with water and lemon juice. Microwave for 2-3 minutes to soften the apples.
2. Drain the apples and set them aside to cool slightly. Once cooled, sprinkle the apple slices with cinnamon and drizzle with honey or your chosen sweetener.
3. Roll out the puff pastry sheet and cut it into strips, about 2 inches wide. Arrange the apple slices along the edge of the pastry strip, overlapping slightly. Roll up the pastry to form a rose shape.
4. Place the rolled apple roses into a muffin tin to help them hold their shape. Bake for 25-30 minutes until the pastry is golden and the apples are tender.
5. Optionally, dust with powdered sugar before serving for a festive touch.

These baked apple cinnamon roses are a charming and low-calorie dessert that brings together the flavors of apple pie with a beautiful presentation. The apples soften perfectly in the oven, releasing their natural sweetness, while the cinnamon and honey add warmth and depth. This dessert is a great way to showcase seasonal fruits while keeping the calories low. The elegant rose shapes make it a perfect Easter treat, delighting both the eyes and the taste buds.

Coconut Macaroons

These coconut macaroons are a simple, low-calorie treat that brings a taste of tropical sweetness to your Easter celebration. Made with just a few ingredients and naturally gluten-free, these macaroons are light, chewy, and subtly sweet, offering a healthier alternative to traditional Easter treats.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup maple syrup or stevia
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• A pinch of salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites until stiff peaks form. This will take a few minutes with an electric mixer.
3. In a separate bowl, combine the shredded coconut, sweetener, vanilla extract, almond extract (if using), and a pinch of salt.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into small mounds or domes.
6. Bake for 15-18 minutes, or until the macaroons are golden brown on top.
7. Let the macaroons cool before serving. For extra flavor, you can dip the bottoms of the macaroons in melted dark chocolate (optional).

These coconut macaroons are a delightful, low-calorie treat that adds a chewy, tropical element to your Easter dessert spread. Made with simple ingredients, they come together easily and can be enjoyed by those looking for a gluten-free and lighter dessert option. The macaroons are naturally sweetened with maple syrup or stevia, making them a healthier alternative to sugar-laden desserts. Whether you enjoy them plain or with a touch of chocolate, these macaroons are sure to be a crowd-pleaser!

Raspberry Chia Jam Parfait

This raspberry chia jam parfait is a refreshing, low-calorie dessert that combines tangy raspberry chia jam with layers of creamy Greek yogurt. It’s a vibrant and healthy option for Easter, offering natural sweetness from the fruit and a satisfying texture from the chia seeds, all while keeping the calories low.

Ingredients:

• For the raspberry chia jam:
  • 2 cups fresh raspberries (or frozen)
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup or stevia
  • 1 tsp lemon juice
• For the parfait:
  • 1 1/2 cups plain Greek yogurt (low-fat or non-fat)
  • 1/2 tsp vanilla extract
  • 1 tbsp honey or stevia
  • Fresh raspberries for topping (optional)

Instructions:

1. Make the raspberry chia jam: In a saucepan, combine the raspberries, chia seeds, maple syrup, and lemon juice. Cook over medium heat, mashing the raspberries with a spoon until the mixture becomes thick and jam-like (about 10 minutes). Stir occasionally. Let it cool before using.
2. Make the yogurt layer: In a bowl, combine the Greek yogurt, vanilla extract, and honey or sweetener of choice. Mix until smooth.
3. Assemble the parfait: In small glasses or jars, layer the Greek yogurt and raspberry chia jam. Start with a layer of yogurt, then add a layer of jam, repeating until the glass is filled.
4. Chill: Refrigerate the parfaits for at least an hour before serving. Top with fresh raspberries just before serving for an extra burst of flavor.

This raspberry chia jam parfait is a light, nutritious, and visually appealing dessert that’s perfect for Easter brunch or as a refreshing after-dinner treat. The chia jam provides a burst of berry flavor while offering fiber and omega-3s, and the Greek yogurt adds a creamy richness. The parfait is customizable, so you can swap raspberries for other berries or add a drizzle of honey for extra sweetness. It’s a fun, healthy dessert that feels indulgent without the guilt.

Lemon Yogurt Cake

This light lemon yogurt cake is an incredibly moist, low-calorie dessert bursting with citrus flavor. Made with Greek yogurt and sweetened with a small amount of honey or stevia, this cake is perfect for Easter and can be enjoyed as a simple, fresh dessert that doesn’t weigh you down.

Ingredients:

• 1 cup plain Greek yogurt (non-fat or low-fat)
• 2 eggs
• 1/4 cup honey or stevia
• 1/2 cup whole wheat flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the Greek yogurt, eggs, honey, lemon zest, lemon juice, and vanilla extract until smooth.
3. In a separate bowl, combine the whole wheat flour, almond flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving. For an optional touch, dust with powdered sugar or top with fresh berries.

This lemon yogurt cake is a perfect light dessert for Easter, offering the bright, refreshing flavor of lemon in a moist and fluffy cake. The use of Greek yogurt not only adds to the cake’s tenderness but also makes it a healthier option, packed with protein and low in calories. The whole wheat and almond flour combination keeps the cake light and flavorful, while the hint of lemon adds the perfect touch of spring. Whether enjoyed on its own or with a dollop of whipped cream, this cake is sure to be a hit at your Easter gathering.

Coconut Lime Sorbet

This coconut lime sorbet is a tropical, low-calorie dessert that’s both refreshing and light. It combines the rich creaminess of coconut milk with the bright, zesty flavor of lime. Perfect for those warm Easter days, this sorbet is dairy-free, refined sugar-free, and made with just a few simple ingredients.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup lime juice (freshly squeezed)
• 1/4 cup stevia or maple syrup (adjust to taste)
• Zest of 1 lime
• A pinch of salt

Instructions:

1. In a medium bowl, whisk together the coconut milk, lime juice, sweetener, lime zest, and salt until well combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet-like consistency (usually about 20-25 minutes).
3. If you don’t have an ice cream maker, pour the mixture into a shallow dish, cover, and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up the ice crystals until it reaches a smooth sorbet texture (about 3-4 hours).
4. Serve immediately for a soft-serve texture or freeze for a firmer sorbet consistency.

This coconut lime sorbet is a refreshing, low-calorie treat that’s perfect for any Easter celebration, especially as a palate cleanser or a cool dessert after a hearty meal. The coconut milk gives the sorbet a creamy texture, while the lime adds a bright, tangy kick. It’s simple to prepare and can be made ahead of time, making it a convenient and delightful choice for your Easter table. The tropical flavors will transport you to a sunny beach, making it a memorable dessert for your guests.

Strawberry Almond Crisp

This strawberry almond crisp is a light, fruity dessert that celebrates the fresh flavors of spring. With juicy strawberries topped with a crunchy, almond-oat topping, it’s a low-calorie dessert that feels indulgent without the guilt. It’s perfect for Easter gatherings, offering a delightful combination of textures and flavors.

Ingredients:

• 3 cups fresh strawberries, hulled and sliced
• 2 tbsp honey or stevia
• 1/2 tsp vanilla extract
• 1/2 cup rolled oats
• 1/4 cup almond meal
• 1/4 cup sliced almonds
• 2 tbsp coconut oil, melted
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish (about 8×8 inches).
2. In a mixing bowl, combine the sliced strawberries, honey, and vanilla extract. Toss to coat the strawberries evenly and transfer to the prepared baking dish.
3. In another bowl, combine the oats, almond meal, sliced almonds, cinnamon, and salt. Add the melted coconut oil and mix until the topping is well combined and crumbly.
4. Sprinkle the almond oat topping evenly over the strawberries.
5. Bake for 25-30 minutes, or until the topping is golden brown and the strawberries are bubbly.
6. Allow the crisp to cool slightly before serving. You can serve it as is or with a scoop of low-fat vanilla ice cream for an extra treat.

The strawberry almond crisp is a delicious and healthy dessert that brings together the sweetness of ripe strawberries and the crunchiness of the almond oat topping. It’s low in calories, but still feels like a comforting treat. The combination of fresh fruit and crunchy topping makes this dessert perfect for Easter, offering a light yet satisfying option for those looking to enjoy dessert without the heavy calories. Plus, it’s simple to make and can easily be served in individual portions for your guests.

Peach Yogurt Popsicles

These peach yogurt popsicles are a creamy, refreshing dessert that’s perfect for Easter, especially if you’re celebrating with warm weather. Made with fresh peaches and Greek yogurt, they are light, naturally sweetened, and packed with protein. These popsicles are a fun, low-calorie treat that both kids and adults will love.

Ingredients:

• 2 ripe peaches, peeled and chopped
• 1 cup plain Greek yogurt (low-fat or non-fat)
• 1/4 cup honey or stevia
• 1 tsp vanilla extract
• Juice of 1/2 lemon
• 1/4 cup water

Instructions:

1. Place the chopped peaches in a blender or food processor. Add the Greek yogurt, honey, vanilla extract, lemon juice, and water. Blend until smooth.
2. Pour the peach yogurt mixture into popsicle molds, leaving a little space at the top for expansion as they freeze.
3. Insert sticks into the molds and freeze for at least 4 hours, or until fully frozen.
4. To release the popsicles, run warm water over the outside of the molds for a few seconds, then gently pull out the popsicles.
5. Serve immediately, or store in a freezer-safe container for later enjoyment.

These peach yogurt popsicles are a perfect Easter treat when you want something light and refreshing. They are naturally sweetened and packed with protein from the Greek yogurt, making them both delicious and nutritious. The peach flavor is vibrant and fresh, and the popsicles are an easy, make-ahead dessert that’s perfect for warm weather. These are sure to be a hit with family and guests of all ages, and they’re a fun, low-calorie option to include in your Easter dessert spread.

Chilled Coconut Lime Pudding

This coconut lime pudding is a creamy, tropical dessert that’s both light and satisfying. Made with coconut milk and a hint of lime, this pudding offers a refreshing citrus twist. It’s naturally sweetened and dairy-free, making it an ideal low-calorie dessert for those who want something both indulgent and healthy.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup lime juice (freshly squeezed)
• 1 tbsp lime zest
• 2 tbsp chia seeds
• 1 tbsp maple syrup or stevia
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, lime juice, lime zest, maple syrup, vanilla extract, and salt. Stir well to combine.
2. Heat the mixture over medium heat, stirring occasionally. Once it begins to warm up (but not boil), remove it from the heat and add the chia seeds. Stir again to ensure they’re evenly distributed.
3. Let the pudding cool slightly, then transfer it to serving glasses or bowls.
4. Refrigerate for at least 2 hours, or until the pudding has thickened and set.
5. Serve chilled, topped with additional lime zest or a few coconut flakes for garnish, if desired.

This chilled coconut lime pudding is a delightful and refreshing low-calorie dessert, perfect for Easter. The combination of creamy coconut and tangy lime creates a balanced, tropical flavor that feels indulgent without being heavy. The chia seeds give the pudding a smooth, thick texture, and the natural sweetness of maple syrup or stevia keeps it light. It’s a wonderful make-ahead dessert that can be served in individual portions, making it a crowd-pleaser for your Easter celebration. Enjoy the light and refreshing flavors of this guilt-free treat!

Carrot Cake Chia Pudding

This carrot cake chia pudding combines the classic flavors of carrot cake with the health benefits of chia seeds. Packed with carrots, cinnamon, and a hint of nutmeg, it’s a creamy, nutrient-rich dessert that feels indulgent but is low in calories. It’s an excellent Easter treat that’s both satisfying and wholesome.

Ingredients:

• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup shredded carrots
• 3 tbsp chia seeds
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1 tbsp maple syrup or stevia (adjust to taste)
• 1/4 cup plain Greek yogurt (optional for extra creaminess)

Instructions:

1. In a medium bowl, whisk together the almond milk, vanilla extract, cinnamon, nutmeg, and sweetener of choice.
2. Stir in the shredded carrots and chia seeds, mixing thoroughly.
3. Cover and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. When ready to serve, top with a dollop of Greek yogurt (optional) or a sprinkle of cinnamon for extra flavor.

Carrot cake chia pudding is a fun and nutritious twist on the traditional Easter dessert. With the flavors of carrot cake—cinnamon, nutmeg, and a touch of sweetness—this pudding delivers all the taste without the heavy calories. Chia seeds provide fiber and omega-3 fatty acids, making this pudding a wholesome option that’s both satisfying and light. It’s a great make-ahead dessert for Easter that can be enjoyed as a breakfast treat or a post-meal dessert.

Chocolate Mint Protein Bites

These chocolate mint protein bites are the perfect Easter treat when you’re craving something sweet and healthy. With the richness of cocoa and the refreshing taste of mint, these no-bake bites are packed with protein, making them a filling and nutritious dessert. They are also incredibly easy to make, requiring only a few ingredients and a bit of chilling time.

Ingredients:

• 1/2 cup oats
• 2 tbsp unsweetened cocoa powder
• 1/4 cup vanilla or chocolate protein powder
• 1/4 cup almond butter or peanut butter
• 2 tbsp honey or maple syrup
• 1/2 tsp peppermint extract
• A pinch of salt
• 1/4 cup dark chocolate chips (optional for extra richness)

Instructions:

1. In a bowl, combine the oats, cocoa powder, protein powder, almond butter, honey, and peppermint extract. Stir until the mixture comes together.
2. If desired, fold in the dark chocolate chips for an added layer of flavor.
3. Roll the mixture into bite-sized balls, about 1 inch in diameter. You should get about 10-12 bites.
4. Place the bites on a parchment-lined tray and refrigerate for at least 1 hour to firm up.
5. Once chilled, store the protein bites in an airtight container in the fridge. Serve cold.

These chocolate mint protein bites are a perfect Easter treat for anyone looking for a healthy, indulgent option. With protein from the protein powder and healthy fats from the almond butter, they are a satisfying and filling dessert. The combination of rich chocolate and refreshing mint makes them taste like a decadent candy, but they are low in sugar and full of wholesome ingredients. They’re a great grab-and-go option, and they’re easy to make ahead of time for your Easter celebration.

Coconut Macaroons

Coconut macaroons are a simple, sweet, and chewy dessert that’s naturally low in calories, especially when made with a few healthy swaps. These coconut macaroons are dairy-free, gluten-free, and made with just coconut, egg whites, and a touch of honey. They offer a coconut-packed flavor, making them a wonderful addition to any Easter gathering.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 2 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk the egg whites until stiff peaks form. This will help give the macaroons their light and airy texture.
3. Gently fold in the shredded coconut, honey, vanilla extract, and a pinch of salt until fully combined.
4. Use a spoon or cookie scoop to form small mounds of the coconut mixture on the prepared baking sheet. Space them about 1 inch apart.
5. Bake for 12-15 minutes, or until the macaroons are golden brown on the edges.
6. Allow the macaroons to cool before serving.

These coconut macaroons are a perfect light dessert for Easter, offering the satisfying chewiness of coconut with just the right amount of sweetness. They are naturally gluten-free and dairy-free, making them suitable for a variety of dietary needs. With only a few simple ingredients, they’re quick to prepare and bake. These macaroons are ideal for an Easter dessert tray, offering a light, tropical flavor that’s a delightful contrast to heavier desserts. They’re a treat everyone will enjoy, and they make a wonderful, guilt-free indulgence.

Note: More recipes are coming soon!