25+ Mouthwatering Easter Paleo AIP Recipes for a Festive Feast

Easter is a time to celebrate with family, friends, and of course, delicious food.

But if you’re following a Paleo or AIP (Autoimmune Protocol) diet, traditional holiday meals and treats can be challenging to navigate.

The good news is that there are plenty of ways to enjoy the festive season without compromising your dietary needs.

From savory dishes like herb-infused roasts and vegetable medleys to sweet treats like coconut-based desserts and AIP-friendly baked goods, there’s no shortage of delicious Easter-friendly recipes.

In this article, we’ll share 25+ Easter Paleo AIP recipes that are not only compliant with the Paleo and AIP guidelines but also full of flavor and perfect for your holiday table.

These recipes are simple to make, family-friendly, and will ensure that you stay on track with your health goals while still enjoying the flavors of the season.

Whether you’re hosting Easter dinner or attending a gathering, you’ll find recipes that satisfy every craving, from breakfast to dessert.

25+ Mouthwatering Easter Paleo AIP Recipes for a Festive Feast

This collection of 25+ Easter Paleo AIP recipes provides a diverse range of options to make your holiday meal enjoyable, healthy, and compliant with your dietary preferences.

From vibrant vegetable sides to hearty main courses and indulgent desserts, each recipe has been carefully crafted to ensure it’s not only delicious but also free from common allergens and inflammatory ingredients.

With these dishes, you can celebrate Easter with peace of mind, knowing you’re nourishing your body and sticking to your health goals.

So go ahead and try out these recipes, share them with loved ones, and make your Easter celebration memorable and stress-free, all while staying true to your Paleo and AIP lifestyle!

Easter Carrot Cake Muffins (Paleo, AIP)

These Easter Carrot Cake Muffins are the perfect treat for anyone following a Paleo or AIP diet. Bursting with natural sweetness from carrots and dates, these muffins are free from gluten, dairy, nuts, and refined sugars. Their fluffy texture and warm spice profile make them a festive addition to your Easter celebration, appealing to kids and adults alike. Pair them with a creamy coconut frosting to make them even more irresistible.

Ingredients:

• 1 cup grated carrots
• 1/3 cup coconut flour
• 1/4 cup tapioca starch
• 1/3 cup unsweetened applesauce
• 2 tablespoons coconut oil, melted
• 1/4 cup date paste
• 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• Pinch of sea salt

For the Frosting (optional):

• 1/4 cup coconut cream
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract (optional, for reintroduction)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with AIP-compliant liners.
2. In a mixing bowl, combine coconut flour, tapioca starch, baking soda, cinnamon, ginger, and salt.
3. In a separate bowl, mix applesauce, date paste, and melted coconut oil. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
4. Fold in the grated carrots.
5. Add apple cider vinegar and stir quickly to activate the baking soda.
6. Divide the batter evenly into the prepared muffin tin and bake for 18–20 minutes or until a toothpick inserted comes out clean.
7. Let the muffins cool completely before adding frosting.
8. For the frosting, whisk together coconut cream and maple syrup until smooth. Spread over the cooled muffins.

These Easter Carrot Cake Muffins are a delightful way to indulge while staying true to your health goals. Packed with wholesome ingredients, they’re a satisfying treat that embodies the festive spirit. Share them with your loved ones, and watch as they disappear from the dessert table in no time!

Savory Herb-Crusted Lamb Meatballs (Paleo, AIP)

Elevate your Easter meal with these Savory Herb-Crusted Lamb Meatballs. Perfect as an appetizer or main dish, these tender and flavorful meatballs are infused with fresh herbs like rosemary and thyme, a nod to traditional Easter lamb dishes. They’re free from eggs, breadcrumbs, and nightshades, making them fully compliant with Paleo and AIP diets while maintaining a deliciously juicy texture.

Ingredients:

• 1 lb ground lamb
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 cloves garlic, minced
• 1/4 cup coconut flour
• 1/4 cup coconut milk (full-fat)
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper (optional, for reintroduction)
• 2 tablespoons olive oil (for cooking)

For the Dipping Sauce (optional):

• 1/2 cup coconut yogurt
• 1 tablespoon lemon juice
• 1 teaspoon dried dill

Instructions:

1. In a mixing bowl, combine ground lamb, rosemary, thyme, garlic, coconut flour, coconut milk, salt, and pepper. Mix gently until well incorporated.
2. Roll the mixture into 1-inch meatballs.
3. Heat olive oil in a skillet over medium heat. Cook the meatballs in batches, turning occasionally until browned on all sides and cooked through (about 10 minutes).
4. For the dipping sauce, mix coconut yogurt, lemon juice, and dill in a small bowl.
5. Serve the meatballs warm with the dipping sauce on the side.

These herb-crusted lamb meatballs are a flavorful and nourishing addition to your Easter spread. They pair beautifully with the creamy coconut yogurt sauce, offering a gourmet experience that’s both satisfying and allergen-friendly. Whether served as a starter or the main event, these meatballs are sure to impress your guests.

Spring Strawberry Gelatin Tart (Paleo, AIP)

Capture the essence of spring with this elegant Strawberry Gelatin Tart. Made with a coconut and tigernut flour crust and topped with a naturally sweet strawberry gelatin layer, this dessert is a showstopper for Easter. The vibrant red color and fresh strawberry flavor make it the perfect centerpiece for your Paleo and AIP Easter dessert table.

Ingredients:

For the Crust:

• 1/2 cup tigernut flour
• 1/2 cup coconut flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of sea salt

For the Filling:

• 2 cups fresh strawberries, hulled
• 1/2 cup unsweetened applesauce
• 1/4 cup honey
• 1 tablespoon gelatin powder (grass-fed)
• 1/4 cup water

Instructions:

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine tigernut flour, coconut flour, melted coconut oil, maple syrup, and salt. Mix until it forms a crumbly dough.
2. Press the dough evenly into a tart pan with a removable bottom. Bake for 10–12 minutes, or until golden. Let it cool completely.
3. In a blender, puree strawberries and applesauce until smooth. Transfer to a saucepan and heat over medium heat. Stir in honey.
4. Dissolve gelatin in water and let it bloom for 2 minutes. Stir the gelatin into the strawberry mixture until fully dissolved.
5. Pour the filling into the cooled crust and refrigerate for at least 4 hours or until set.
6. Garnish with fresh strawberries before serving.

This Spring Strawberry Gelatin Tart combines beauty and flavor in a single dish. With its creamy crust and refreshing strawberry filling, it’s a guilt-free indulgence that celebrates the season. Whether you’re entertaining or simply treating yourself, this tart will make your Easter celebration extra special.

AIP Easter Sweet Potato Casserole (Paleo, AIP)

This AIP Easter Sweet Potato Casserole is a comforting and festive side dish that embodies the rich, earthy flavors of spring. Made with tender roasted sweet potatoes, it’s topped with a cinnamon-coconut crumble for a touch of sweetness and texture. This dish is entirely free of dairy, grains, and refined sugars, offering a nourishing and flavorful addition to your Easter feast.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup coconut milk (full-fat)
• 2 tablespoons maple syrup
• 1/4 cup unsweetened shredded coconut

For the Crumble Topping:

• 1/4 cup coconut flour
• 1/4 cup coconut flakes
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Pinch of sea salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the cubed sweet potatoes in a large pot of water for about 15–20 minutes or until soft. Drain and transfer to a mixing bowl.
3. Add coconut oil, salt, cinnamon, coconut milk, and maple syrup to the sweet potatoes and mash until smooth.
4. Transfer the mashed sweet potatoes to a greased baking dish and spread evenly.
5. In a small bowl, combine the ingredients for the crumble topping—coconut flour, coconut flakes, melted coconut oil, maple syrup, cinnamon, and salt. Stir until it forms a crumbly texture.
6. Sprinkle the crumble topping evenly over the mashed sweet potatoes.
7. Bake for 20–25 minutes, until the top is golden brown and crispy.
8. Allow the casserole to cool slightly before serving.

This AIP Easter Sweet Potato Casserole is a beautiful, wholesome side dish that will shine on your Easter table. The combination of sweet potatoes with the crunchy, spiced topping offers a comforting, yet refined, flavor profile. It’s a perfect accompaniment to any Easter feast, providing both nourishment and celebration in one dish.

AIP Deviled Avocado Eggs (Paleo, AIP)

These AIP Deviled Avocado Eggs are a creamy, avocado-based twist on the classic deviled eggs. The richness of ripe avocados replaces the traditional mayonnaise, making them dairy-free and egg-free, while still providing that luxurious, velvety texture. A sprinkle of chives and a dash of mustard make these a refreshing, savory appetizer perfect for your Easter brunch or dinner.

Ingredients:

• 6 large eggs (pastured)
• 1 ripe avocado
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard (optional, for reintroduction)
• 1/4 teaspoon sea salt
• Fresh chives, finely chopped (for garnish)

Instructions:

1. Boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, cover, turn off the heat, and let the eggs sit for 10–12 minutes.
2. Transfer the eggs to a bowl of ice water and let them cool completely. Peel and cut the eggs in half lengthwise.
3. Scoop out the yolks and place them in a mixing bowl.
4. In the same bowl, add the ripe avocado, apple cider vinegar, mustard (if using), and sea salt. Mash everything together until smooth and creamy.
5. Spoon the avocado mixture into the hollowed-out egg whites or use a piping bag for a decorative presentation.
6. Garnish with fresh chives before serving.

AIP Deviled Avocado Eggs are a deliciously creamy, healthy twist on the traditional deviled eggs, making them the perfect AIP-compliant snack or appetizer for your Easter celebration. They’re full of healthy fats and flavors, and they’re sure to be a hit with guests of all dietary preferences. These eggs add a refreshing green touch to your festive spread.

AIP Lemon Coconut Shortbread Cookies (Paleo, AIP)

These AIP Lemon Coconut Shortbread Cookies are a delightful, subtly sweet treat with a burst of citrusy freshness from the lemon and the natural sweetness of coconut. Made without eggs, grains, or refined sugar, they provide a delicious and wholesome alternative to traditional cookies, making them an excellent dessert for your Easter gathering.

Ingredients:

• 1 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon sea salt

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 coconut flour, shredded coconut, sea salt, lemon juice, and zest.
3. Add the melted coconut oil and maple syrup to the dry ingredients and mix until a dough forms.
4. Roll the dough into small balls and flatten them with the palm of your hand to form cookie shapes.
5. Place the cookies onto the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These AIP Lemon Coconut Shortbread Cookies are the perfect sweet treat to serve at your Easter celebration. The bright lemon flavor paired with the natural sweetness of coconut makes for a refreshing and satisfying dessert that everyone can enjoy. They are light, crispy, and perfectly crumbly, providing the ideal finishing touch to your Easter feast.

AIP Sweet and Sour Roasted Carrots (Paleo, AIP)

These AIP Sweet and Sour Roasted Carrots are a simple yet stunning side dish perfect for Easter. The carrots are roasted to perfection, creating a caramelized exterior while maintaining their natural sweetness. The addition of an AIP-friendly sweet and sour glaze brings a tangy punch, making this dish a delightful complement to your holiday meal. It’s both nourishing and full of flavor, ensuring that everyone at the table can enjoy a taste of spring.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tablespoons coconut oil, melted
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the carrots with melted coconut oil, apple cider vinegar, maple syrup, salt, ginger, and cinnamon until evenly coated.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast the carrots for 20–25 minutes, flipping halfway through, until they are tender and golden.
5. Once roasted, transfer the carrots to a serving platter and drizzle with any remaining glaze from the pan.
6. Garnish with fresh parsley before serving.

These AIP Sweet and Sour Roasted Carrots offer a beautiful balance of sweet and tangy flavors, creating a dish that is both festive and full of nutrition. The caramelized carrots are tender and perfectly seasoned, making them a wonderful side dish for any Easter meal. This dish pairs wonderfully with roasted meats or fresh salads, making it a versatile and crowd-pleasing addition to your celebration.

AIP Lemon Herb Roasted Chicken (Paleo, AIP)

This AIP Lemon Herb Roasted Chicken is a flavorful, tender dish that will be the centerpiece of your Easter feast. Infused with the bright flavors of fresh lemon and a mix of aromatic herbs, this chicken is roasted to golden perfection. The zesty lemon and savory herbs make for a fragrant and juicy roast that’s sure to impress. Plus, it’s free from any nightshades, gluten, or dairy, making it an ideal choice for those following AIP and Paleo diets.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1 lemon, quartered
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper (optional, for reintroduction)
• 1 cup chicken broth (AIP-compliant)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry with paper towels and place it in a roasting pan.
3. Stuff the cavity of the chicken with the lemon wedges, onion, and smashed garlic.
4. In a small bowl, combine olive oil, rosemary, thyme, salt, and pepper. Rub this mixture all over the outside of the chicken.
5. Pour the chicken broth into the bottom of the roasting pan.
6. Roast the chicken for 1.5 to 2 hours, or until the skin is golden and the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving.
8. Serve with the pan drippings and garnish with fresh herbs, if desired.

This AIP Lemon Herb Roasted Chicken is an aromatic and tender dish that brings a touch of elegance to your Easter table. The lemon and fresh herbs infuse the chicken with vibrant flavors, while the slow roasting ensures a juicy and flavorful result. Whether served as the main dish or sliced into smaller pieces for a family-style feast, this recipe is sure to be a crowd-pleaser at your holiday gathering.

AIP Coconut Banana Bread (Paleo, AIP)

This AIP Coconut Banana Bread is a moist, naturally sweetened treat that’s perfect for Easter brunch or a light dessert. Made without eggs, dairy, or grains, this bread combines the comforting flavors of coconut and ripe bananas, creating a soft and flavorful loaf. It’s a satisfying gluten-free and allergen-free alternative to traditional banana bread, offering a delightful way to celebrate the season.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract (optional, for reintroduction)
• 1/2 teaspoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, and apple cider vinegar.
3. In a separate bowl, mix the coconut flour, shredded coconut, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This AIP Coconut Banana Bread is a fragrant and delicious dessert or snack that’s perfect for Easter. The natural sweetness from the ripe bananas, combined with the richness of coconut, makes it a treat that everyone will love. It’s a great addition to your holiday spread, offering a grain-free and dairy-free option that still delivers on flavor and texture. Slice it up for brunch, or enjoy it as a satisfying snack any time of the day.

AIP Apple Cinnamon Crumble (Paleo, AIP)

This AIP Apple Cinnamon Crumble is a warm, comforting dessert that’s perfect for Easter. The tender, spiced apples are topped with a delicious, grain-free crumble made from coconut flour and shredded coconut. This dessert is naturally sweetened with maple syrup and has no dairy or gluten, making it a perfect treat for those following the AIP and Paleo diets. It’s a great way to enjoy the flavors of spring while sticking to your dietary needs.

Ingredients:

For the Apple Filling:

• 4 medium apples (such as Fuji or Gala), peeled, cored, and sliced
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt

For the Crumble Topping:

• 1/2 cup coconut flour
• 1/4 cup shredded coconut
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a small baking dish with coconut oil.
2. In a skillet over medium heat, melt the coconut oil for the apple filling. Add the sliced apples, maple syrup, cinnamon, ginger, and salt. Cook for about 5–7 minutes, stirring occasionally, until the apples begin to soften.
3. Transfer the cooked apples into the prepared baking dish and set aside.
4. To make the crumble topping, combine the coconut flour, shredded coconut, melted coconut oil, maple syrup, cinnamon, and salt in a bowl. Stir until the mixture forms a crumbly texture.
5. Sprinkle the crumble topping evenly over the apples.
6. Bake for 25–30 minutes, or until the topping is golden brown and the apples are tender.
7. Let the crumble cool for a few minutes before serving.

This AIP Apple Cinnamon Crumble is the perfect sweet treat to round out your Easter meal. The cinnamon-spiced apples and the coconut flour-based crumble create a comforting and satisfying dessert without any grains or dairy. It’s naturally sweetened with maple syrup, making it an indulgent yet healthy option for your holiday feast. Serve it with a dollop of coconut whipped cream for an extra touch of decadence.

AIP Avocado Shrimp Salad (Paleo, AIP)

This AIP Avocado Shrimp Salad is a light, refreshing, and nutrient-packed dish that makes a perfect appetizer or light lunch for Easter. The creamy avocado pairs perfectly with tender shrimp, while a tangy AIP-friendly dressing adds a burst of flavor. It’s an easy-to-make recipe that offers a satisfying combination of healthy fats, protein, and fresh vegetables, making it an ideal choice for those following the Paleo and AIP diets.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1 cup mixed greens (such as arugula or spinach)
• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard (optional, for reintroduction)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper (optional, for reintroduction)
• 1 tablespoon lemon juice

Instructions:

1. In a large bowl, combine the cooked shrimp, diced avocado, cucumber, mixed greens, and cilantro.
2. In a small bowl, whisk together the ingredients for the dressing: olive oil, apple cider vinegar, dijon mustard (if using), salt, pepper, and lemon juice.
3. Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
4. Serve immediately or refrigerate for up to 2 hours before serving.

This AIP Avocado Shrimp Salad is a light, flavorful, and healthy option that will brighten your Easter table. The creaminess of the avocado complements the shrimp, while the tangy dressing adds a fresh touch to each bite. This salad is not only perfect for those on the AIP or Paleo diets, but it’s also a delicious and satisfying dish that everyone can enjoy. It’s a wonderful way to incorporate fresh, seasonal ingredients into your Easter meal.

AIP Carrot Cake Bites (Paleo, AIP)

These AIP Carrot Cake Bites are a bite-sized, healthy alternative to traditional carrot cake. Made with finely grated carrots, coconut flour, and a blend of warm spices, these no-bake bites are naturally sweetened with maple syrup and are free from gluten, grains, and dairy. They make a great Easter treat, whether for an afternoon snack or as a sweet addition to your dessert spread.

Ingredients:

• 1 1/2 cups grated carrots (about 3 medium carrots)
• 1/2 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract (optional, for reintroduction)

Instructions:

1. In a large bowl, combine the grated carrots, coconut flour, shredded coconut, cinnamon, ginger, and salt.
2. Add the maple syrup, melted coconut oil, and vanilla extract (if using) and mix well until the ingredients come together.
3. Roll the mixture into small bite-sized balls, about 1 inch in diameter.
4. Place the balls on a parchment-lined baking sheet or plate and refrigerate for at least 1 hour to firm up.
5. Serve chilled or at room temperature.

These AIP Carrot Cake Bites are a simple yet delightful treat that brings all the flavors of traditional carrot cake in a convenient, no-bake format. They are naturally sweetened and made with nourishing ingredients, making them a great addition to your Easter celebration. These bites are sure to satisfy your sweet tooth while staying true to your Paleo and AIP dietary needs. Whether enjoyed as a snack or a dessert, these carrot cake bites are both healthy and delicious.

AIP Lemon Coconut Bars (Paleo, AIP)

These AIP Lemon Coconut Bars are a refreshing, tangy treat that perfectly captures the essence of spring. With a coconut crust and a bright, citrusy lemon filling, these bars are naturally sweetened with maple syrup and are free from grains, dairy, and refined sugars. The zesty lemon flavor balances beautifully with the coconut, making them an ideal dessert for Easter celebrations. They’re easy to make and perfect for anyone on the Paleo or AIP diet.

Ingredients:

For the Crust:

• 1 1/2 cups shredded unsweetened coconut
• 1/4 cup coconut flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon sea salt

For the Lemon Filling:

• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 2 tablespoons coconut flour
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1/4 teaspoon vanilla extract (optional, for reintroduction)
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a small baking dish (8×8 inches) with parchment paper.
2. For the crust: In a bowl, combine the shredded coconut, coconut flour, melted coconut oil, maple syrup, and sea salt. Mix until it forms a dough-like consistency.
3. Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 8-10 minutes or until the edges are lightly golden. Remove from the oven and set aside to cool.
4. For the filling: In a saucepan, combine the coconut milk, maple syrup, coconut flour, lemon juice, lemon zest, vanilla extract (if using), and sea salt.
5. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
6. Once thickened, pour the lemon filling over the cooled crust and spread it evenly.
7. Bake for an additional 15-18 minutes, or until the filling is set and slightly golden on top.
8. Let the bars cool completely before cutting them into squares.
9. Store in the fridge for up to 5 days.

These AIP Lemon Coconut Bars offer the perfect combination of tart lemon and sweet coconut in a delicious, allergy-friendly dessert. The creamy lemon filling is beautifully complemented by the coconut-based crust, creating a treat that is both refreshing and satisfying. Whether served as a dessert or a snack, these bars are a fantastic addition to any Easter gathering. Plus, they’re easy to prepare and store, making them a great make-ahead option for your holiday menu.

AIP Sweet Potato Hash (Paleo, AIP)

This AIP Sweet Potato Hash is a hearty, savory dish that makes a great breakfast or side for Easter. The sweet potatoes are sautéed with onions, garlic, and AIP-friendly seasonings to create a flavorful, comforting dish. This recipe is packed with nutrients and is naturally sweetened by the sweet potatoes, offering a perfect balance of savory and slightly sweet flavors. It’s a great way to kickstart your Easter day with a nutritious and filling meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• Fresh herbs (such as parsley or cilantro) for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the diced sweet potatoes to the skillet, along with the turmeric, cumin, cinnamon, and salt. Stir to combine.
3. Cover the skillet and cook for 15–20 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges.
4. Once cooked, remove from heat and garnish with fresh herbs.
5. Serve hot as a main dish or as a side with your Easter meal.

This AIP Sweet Potato Hash is a simple yet flavorful dish that brings warmth and nourishment to your Easter celebration. The combination of sweet potatoes and spices creates a savory meal that is both satisfying and full of flavor. It can be enjoyed as a standalone breakfast or paired with other dishes as a side. The natural sweetness of the sweet potatoes complements the savory spices, making it a delicious and comforting option for your holiday menu.

AIP Strawberry Coconut Pudding (Paleo, AIP)

This AIP Strawberry Coconut Pudding is a creamy, dairy-free dessert that highlights the fresh flavors of ripe strawberries and the richness of coconut milk. It’s a simple, no-bake recipe that can be made ahead of time and is perfect for serving at Easter. With a hint of vanilla and a touch of maple syrup, this pudding is naturally sweet and free from any refined sugars. It’s a refreshing and indulgent way to enjoy a Paleo and AIP-friendly dessert.

Ingredients:

• 1 1/2 cups fresh strawberries, hulled and chopped
• 1 cup coconut milk (full-fat)
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract (optional, for reintroduction)
• 2 tablespoons coconut flour
• 1/4 teaspoon sea salt

Instructions:

1. In a blender or food processor, combine the chopped strawberries, coconut milk, maple syrup, vanilla extract (if using), coconut flour, and sea salt.
2. Blend until smooth and creamy, about 1-2 minutes.
3. Pour the mixture into small serving cups or bowls and refrigerate for at least 2 hours, or until set.
4. Once the pudding has thickened, garnish with fresh strawberries or shredded coconut before serving.
5. Serve chilled and enjoy!

This AIP Strawberry Coconut Pudding is a light, refreshing dessert that’s perfect for an Easter treat. The creamy coconut and naturally sweet strawberries blend together to create a decadent yet healthy pudding. It’s a great way to enjoy the flavors of fresh spring strawberries while staying within your dietary guidelines. With no dairy or refined sugar, this dessert is both guilt-free and satisfying. It’s also an excellent make-ahead option, allowing you to enjoy more time with your guests on Easter.

Note: More recipes are coming soon!