40+ Refreshing Easter Paleo Dessert Recipes to Warm Your Heart

Easter is a time of celebration, family gatherings, and, of course, delicious food.

But if you’re following a paleo lifestyle, you may wonder how to indulge in festive treats without compromising on your health goals.

Fortunately, there are countless creative and mouth-watering paleo-friendly desserts that will not only satisfy your sweet tooth but also keep you in line with your dietary preferences.

From refreshing fruit-based delights to rich and indulgent chocolate desserts, we’ve curated a list of 40+ Easter paleo dessert recipes that are perfect for your springtime celebration.

These desserts are made with wholesome ingredients like almond flour, coconut flour, raw honey, and natural sweeteners, ensuring they are free from refined sugars, gluten, and dairy. Whether you’re looking for a decadent cake, refreshing bars, or mini treats to share with loved ones, there’s a recipe for every taste and occasion.

So, this Easter, say goodbye to guilt and embrace the joy of enjoying tasty desserts that nourish your body and please your palate.

In this blog post, we’ll explore a variety of recipes—from fruity pies to creamy mousse—that will make your Easter table not only healthy but also delicious.

So get ready to wow your guests with these irresistible, guilt-free sweets!

40+ Refreshing Easter Paleo Dessert Recipes to Warm Your Heart

Easter celebrations are all about indulgence, joy, and gathering with loved ones, and what better way to wrap up your festivities than with a selection of delectable paleo desserts?

These 40+ Easter paleo dessert recipes provide a diverse range of flavors, from zesty citrus treats to rich chocolate delights, so you can find something for every craving.

Plus, by using wholesome, natural ingredients, these recipes allow you to indulge in the holiday spirit without the refined sugars and gluten.

By preparing any of these paleo desserts, you’re not just treating your guests to a delicious, nutritious dessert but also showcasing the versatility and creativity of paleo baking.

Whether you’re hosting an Easter brunch, serving a springtime dessert, or just looking to enjoy a healthy treat with family, these desserts will make your Easter even sweeter—without compromising on your paleo principles.

Enjoy and share the joy of guilt-free Easter desserts with your loved ones!

Carrot Cake Paleo Truffles

These Carrot Cake Paleo Truffles are the perfect Easter treat, combining the classic flavors of carrot cake with the convenience of a bite-sized dessert. Made with wholesome, grain-free ingredients and naturally sweetened, these truffles are creamy, spiced, and satisfying. They’re not only paleo-friendly but also a great way to impress your guests with a treat that’s both delicious and nutritious.

Ingredients

For the Truffles:

• 1 cup shredded carrots
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup dates (pitted and soaked in warm water for 10 minutes)
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 cup almond butter
• 1 teaspoon vanilla extract

For the Coating:

• 1/2 cup dairy-free dark chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Prepare the Dough: In a food processor, combine shredded carrots, almond flour, coconut flour, dates, shredded coconut, cinnamon, nutmeg, ginger, almond butter, and vanilla extract. Blend until a sticky dough forms.
2. Shape the Truffles: Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
3. Chill: Refrigerate the truffles for 30 minutes to firm up.
4. Prepare the Coating: Melt the dark chocolate chips and coconut oil in a microwave or double boiler, stirring until smooth.
5. Coat the Truffles: Dip each truffle into the melted chocolate, ensuring it’s fully coated. Place the truffles back on the parchment paper.
6. Set the Coating: Refrigerate the coated truffles for an additional 15 minutes until the chocolate is set.
7. Serve: Store in an airtight container in the refrigerator and serve chilled.

These Carrot Cake Paleo Truffles are the epitome of Easter indulgence with a healthy twist. Each bite delivers a burst of carrot cake flavor complemented by a rich chocolate coating. They’re easy to prepare and perfect for Easter baskets or as a show-stopping dessert on your holiday table.

Paleo Lemon Bars

Bright, tangy, and refreshingly sweet, these Paleo Lemon Bars are a springtime favorite, perfect for celebrating Easter. Featuring a shortbread almond flour crust and a zesty lemon filling sweetened with honey, this dessert offers a guilt-free indulgence that fits perfectly into a paleo lifestyle. The vibrant lemon flavor will leave everyone asking for the recipe!

Ingredients

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract

For the Lemon Filling:

• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 1/4 cup honey
• 3 eggs
• 1 tablespoon coconut flour

Instructions

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. Make the Crust: In a bowl, mix almond flour, melted coconut oil, honey, and vanilla extract until a dough forms. Press the dough evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then let cool.
3. Prepare the Filling: In a medium bowl, whisk together lemon juice, lemon zest, honey, eggs, and coconut flour until smooth.
4. Bake: Pour the filling over the pre-baked crust. Bake for 18-20 minutes or until the filling is set and slightly jiggly in the center.
5. Cool and Chill: Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing.
6. Serve: Dust with a bit of coconut flour for decoration, slice into squares, and enjoy!

These Paleo Lemon Bars are a delightful blend of tart and sweet, embodying the essence of Easter in every bite. Their vibrant citrus flavor and creamy texture make them a standout dessert that’s as beautiful as it is delicious. A paleo-approved treat everyone will adore!

Coconut Almond Paleo Easter Nests

Celebrate Easter with these adorable Coconut Almond Paleo Easter Nests. These no-bake treats are made with shredded coconut, almond butter, and a touch of maple syrup for sweetness. Filled with colorful paleo-friendly “eggs,” they’re a fun and festive dessert that’s easy to make and even easier to enjoy.

Ingredients

For the Nests:

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

For the Eggs:

• Handful of paleo-friendly candy or dried fruits like blueberries or cranberries

Instructions

1. Combine Ingredients: In a large mixing bowl, stir together shredded coconut, almond butter, coconut oil, maple syrup, and vanilla extract until fully combined.
2. Shape the Nests: Scoop about 2 tablespoons of the mixture and form it into a small nest shape, pressing in the center to create a cavity. Place on a parchment-lined tray.
3. Chill: Refrigerate the nests for 30 minutes to firm up.
4. Decorate: Fill the nests with paleo-friendly candy or dried fruits to resemble Easter eggs.
5. Serve: Store in the refrigerator until ready to serve.

These Coconut Almond Paleo Easter Nests are a charming addition to your Easter celebrations. Not only are they visually appealing, but they’re also packed with wholesome ingredients that make them a guilt-free delight. Perfect for kids and adults alike, they’ll bring joy to any Easter gathering.

Paleo Chocolate Coconut Macaroons

These Paleo Chocolate Coconut Macaroons are a deliciously indulgent dessert for Easter, combining the rich flavors of coconut and dark chocolate. With a chewy, crispy texture on the outside and soft on the inside, they’re easy to make, gluten-free, and completely dairy-free. Whether you’re following a paleo lifestyle or just looking for a healthier treat, these macaroons are sure to impress everyone at your Easter gathering.

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup dark chocolate chips (paleo-friendly)

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Make the Macaroon Mixture: In a large mixing bowl, whisk together egg whites, maple syrup, vanilla extract, and sea salt until frothy. Stir in shredded coconut until well combined.
3. Shape the Macaroons: Using a spoon or your hands, form the coconut mixture into small mounds, about 1 inch high, and place them on the prepared baking sheet.
4. Bake: Bake for 15-20 minutes, or until the edges of the macaroons turn golden brown.
5. Melt the Chocolate: While the macaroons are cooling, melt the dark chocolate chips in a microwave-safe bowl or over a double boiler, stirring until smooth.
6. Coat the Macaroons: Once the macaroons have cooled slightly, dip the bottom of each macaroon into the melted chocolate and return them to the parchment paper.
7. Cool and Serve: Let the chocolate set before serving. Store macaroons in an airtight container in the fridge.

These Paleo Chocolate Coconut Macaroons are a delightful, healthy way to satisfy your sweet tooth during the Easter holiday. With a perfect balance of coconut and dark chocolate, they offer the right combination of flavors and textures that make them truly irresistible. They’re a perfect treat for anyone following a paleo diet or simply looking for a lighter dessert option.

Paleo Raspberry Almond Tart

This Paleo Raspberry Almond Tart is a stunning and flavorful dessert that’s perfect for Easter celebrations. It features a buttery almond flour crust, a sweet-tart raspberry filling, and is topped with slivered almonds for a satisfying crunch. It’s a vibrant, refreshing treat with a perfect balance of flavors that will brighten up any Easter table. This tart is naturally sweetened and completely grain-free.

Ingredients

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

For the Raspberry Filling:

• 2 cups fresh raspberries (or frozen, thawed)
• 1/4 cup maple syrup
• 2 tablespoons chia seeds
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Topping:

• 1/4 cup slivered almonds

Instructions

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a tart pan or line with parchment paper.
2. Make the Crust: In a medium bowl, combine almond flour, coconut flour, maple syrup, coconut oil, vanilla extract, and sea salt. Stir until a dough forms. Press the dough into the tart pan, covering the bottom and sides. Bake for 10-12 minutes or until golden brown.
3. Prepare the Filling: In a small saucepan, heat the raspberries and maple syrup over medium heat, stirring occasionally. Once the raspberries begin to break down, reduce heat and simmer for 5 minutes. Remove from heat and stir in chia seeds, lemon juice, and vanilla extract. Let the mixture sit for 10 minutes to thicken.
4. Assemble the Tart: Once the crust has cooled, pour the raspberry filling into the crust and smooth it out evenly.
5. Bake the Tart: Bake the filled tart for 10-15 minutes, until the filling is set.
6. Top with Almonds: Sprinkle slivered almonds over the top of the tart and return it to the oven for another 5 minutes to lightly toast the almonds.
7. Cool and Serve: Let the tart cool completely before serving. Store leftovers in the fridge.

The Paleo Raspberry Almond Tart is a beautiful and delicious dessert, ideal for Easter. With its almond crust, fresh raspberry filling, and crunchy topping, it offers a wonderful blend of textures and flavors. This tart is a perfect combination of indulgence and healthy ingredients, making it an excellent choice for your holiday celebrations.

Paleo Chocolate Avocado Mousse

For a decadent yet healthy dessert, try this Paleo Chocolate Avocado Mousse. Silky smooth and rich, this mousse is made with ripe avocados, which create a creamy base that’s naturally sweetened with maple syrup and flavored with cocoa powder. It’s a luscious treat that’s also packed with healthy fats, making it the perfect dessert for anyone following a paleo or dairy-free lifestyle.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup coconut milk (or almond milk)
• 2 tablespoons dairy-free chocolate chips (optional, for extra richness)

Instructions

1. Blend the Ingredients: In a food processor, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, sea salt, and coconut milk. Blend until smooth and creamy. If you like a richer flavor, you can add the optional chocolate chips and blend again until melted into the mousse.
2. Chill: Transfer the mousse to small serving dishes and refrigerate for at least 1 hour to chill and thicken.
3. Serve: Garnish with shaved dark chocolate, coconut flakes, or fresh berries for an extra touch of sweetness and texture.
4. Enjoy: Serve chilled and enjoy!

This Paleo Chocolate Avocado Mousse is an indulgent yet healthy dessert that’s sure to satisfy any chocolate craving. The avocado creates a creamy texture, while the cocoa powder provides that rich chocolate flavor. Whether served on its own or topped with a garnish, this mousse is a perfect choice for an Easter treat that’s both decadent and good for you!

Paleo Carrot Cake Cupcakes

These Paleo Carrot Cake Cupcakes are a must-try Easter treat. Moist, fluffy, and filled with grated carrots, these cupcakes are naturally sweetened with maple syrup and coconut sugar. Topped with a rich, dairy-free cashew cream cheese frosting, they bring the beloved flavors of carrot cake in a healthier, paleo-friendly version. These cupcakes will steal the show at your Easter celebration while keeping your dietary goals intact.

Ingredients

For the Cupcakes:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts (optional)

For the Frosting:

• 1 cup raw cashews, soaked in water for 4 hours
• 1/4 cup coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
2. Make the Cupcake Batter: In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and sea salt. In another bowl, whisk together eggs, melted coconut oil, maple syrup, and vanilla extract. Combine the wet ingredients with the dry ingredients and mix until well combined. Stir in grated carrots and walnuts (if using).
3. Fill the Muffin Tin: Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
4. Prepare the Frosting: In a blender or food processor, combine soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt. Blend until smooth and creamy.
5. Cool and Frost: Let the cupcakes cool completely before frosting. Once cooled, pipe or spread the cashew cream cheese frosting on top of each cupcake.
6. Serve: Serve chilled or at room temperature.

These Paleo Carrot Cake Cupcakes are the perfect combination of indulgent flavor and healthy ingredients. The spiced carrot cake base is complemented by the creamy cashew frosting, offering a rich and satisfying dessert without any dairy or grains. They are sure to be a hit at your Easter gathering, providing a sweet yet wholesome treat for everyone to enjoy.

Paleo Lemon Coconut Bars

These Paleo Lemon Coconut Bars are a zesty and refreshing Easter dessert that combines the tartness of lemon with the tropical flavors of coconut. The buttery coconut flour crust is paired with a creamy lemon filling, resulting in a dessert that’s perfectly balanced and satisfying. These bars are quick to prepare and make a beautiful addition to any Easter spread, offering a delightful combination of flavors.

Ingredients

For the Crust:

• 1 1/2 cups shredded coconut
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract

For the Lemon Filling:

• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 3 eggs
• 1/4 cup honey
• 2 tablespoons coconut flour
• 1/4 teaspoon sea salt

Instructions

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. Make the Crust: In a mixing bowl, combine shredded coconut, coconut flour, melted coconut oil, honey, and vanilla extract. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 8-10 minutes, until golden brown.
3. Prepare the Lemon Filling: In a separate bowl, whisk together lemon juice, lemon zest, eggs, honey, coconut flour, and sea salt until smooth and well combined.
4. Bake the Bars: Pour the lemon filling over the pre-baked crust and return to the oven. Bake for 18-20 minutes, or until the filling is set and lightly golden around the edges.
5. Cool and Slice: Let the bars cool completely before slicing into squares.
6. Serve: Garnish with extra shredded coconut or lemon zest if desired. Store in the refrigerator and serve chilled.

These Paleo Lemon Coconut Bars are a refreshing, tangy treat that’s perfect for Easter. The coconut crust provides a subtle sweetness that complements the tart lemon filling, creating a balanced flavor profile that’s both satisfying and healthy. These bars are an excellent addition to any dessert table, offering a light and citrusy option that’s sure to please.

Paleo Chocolate Covered Strawberry Bites

These Paleo Chocolate Covered Strawberry Bites are an elegant and indulgent Easter treat that’s easy to make and perfect for sharing. Fresh strawberries are dipped in rich, dark chocolate, creating a delicious contrast between the juicy, sweet fruit and the slightly bitter chocolate. These bites are paleo-friendly, gluten-free, and dairy-free, making them a guilt-free option for your Easter celebrations.

Ingredients

• 1 pint fresh strawberries, washed and dried
• 1/2 cup dairy-free dark chocolate chips (paleo-friendly)
• 1 tablespoon coconut oil
• 1/4 teaspoon vanilla extract (optional)

Instructions

1. Prepare the Strawberries: Wash and dry the strawberries thoroughly, leaving the stems intact for easy dipping.
2. Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. If desired, stir in vanilla extract for added flavor.
3. Dip the Strawberries: Holding each strawberry by the stem, dip it into the melted chocolate, coating it halfway. Gently shake off any excess chocolate and place the dipped strawberries on a parchment-lined tray.
4. Chill the Strawberries: Refrigerate the strawberries for 20-30 minutes, or until the chocolate has fully set.
5. Serve: Once set, serve immediately or store the chocolate-covered strawberries in the refrigerator until ready to enjoy.

These Paleo Chocolate Covered Strawberry Bites are a simple yet sophisticated dessert that brings together the natural sweetness of strawberries and the richness of dark chocolate. They’re the perfect Easter treat, offering a refreshing burst of fruit balanced with a satisfying layer of chocolate. Elegant and delicious, these bites are sure to be a crowd-pleaser at your holiday gathering.

Paleo Chocolate Almond Truffles

These Paleo Chocolate Almond Truffles are rich, creamy, and melt-in-your-mouth delicious. Made with a simple combination of almond butter, dark chocolate, and coconut oil, they offer a decadent yet healthy dessert option for Easter. The addition of toasted almonds inside and on top gives these truffles a delightful crunch, perfectly balancing the smoothness of the chocolate. These truffles are dairy-free, refined sugar-free, and completely paleo-friendly, making them a guilt-free indulgence for your holiday celebration.

Ingredients

• 1/2 cup almond butter
• 1/2 cup dairy-free dark chocolate chips (paleo-friendly)
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup toasted almonds, chopped (for the filling)
• 1/4 cup shredded unsweetened coconut (for coating)

Instructions

1. Melt the Chocolate: In a heatproof bowl, combine the dark chocolate chips and coconut oil. Melt in the microwave in 20-second intervals, stirring in between, until smooth and fully melted.
2. Mix the Filling: In a separate bowl, combine the almond butter, melted chocolate mixture, and vanilla extract. Stir until well combined. Fold in the chopped toasted almonds.
3. Chill the Mixture: Refrigerate the mixture for 30 minutes, or until it firms up enough to roll into balls.
4. Form the Truffles: Once chilled, use your hands or a spoon to roll the mixture into small bite-sized balls.
5. Coat the Truffles: Roll each truffle in shredded coconut to coat them evenly.
6. Serve: Place the truffles on a parchment-lined tray and refrigerate until set, about 30 minutes. Serve chilled.

These Paleo Chocolate Almond Truffles are the ultimate combination of creamy, nutty, and rich flavors that everyone will enjoy. The almonds add a satisfying crunch, while the smooth chocolate and almond butter create a luscious filling. Whether you’re serving them at an Easter gathering or enjoying them as a special treat, these truffles are sure to be a hit, offering a refined and delicious dessert that’s both healthy and indulgent.

Paleo Coconut Macaroons

Paleo Coconut Macaroons are a chewy, sweet, and coconut-packed dessert that makes for a perfect Easter treat. Made with just a handful of ingredients, including shredded coconut, egg whites, and honey, these macaroons are naturally sweetened and have a delightful texture. They are crispy on the outside and soft and chewy on the inside, making them a satisfying option for anyone on a paleo diet. These macaroons are easy to prepare and bake, making them ideal for your holiday dessert table.

Ingredients

• 2 1/2 cups shredded unsweetened coconut
• 2 large egg whites
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Mix the Ingredients: In a large bowl, whisk together the egg whites, honey, vanilla extract, and sea salt. Add in the shredded coconut and stir until everything is well combined.
3. Form the Macaroons: Use a spoon to scoop the coconut mixture and form small mounds (about 1 tablespoon each) on the prepared baking sheet, spacing them about 2 inches apart.
4. Bake: Bake for 18-20 minutes, or until the edges of the macaroons are golden brown.
5. Cool and Serve: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve once cooled, or store in an airtight container for up to a week.

These Paleo Coconut Macaroons are a simple yet delicious treat, bringing a burst of coconut flavor in every bite. Their chewy texture combined with the crisp outer edge makes them irresistible. They are a naturally sweetened, guilt-free dessert that’s perfect for your Easter table, offering a wholesome option for those following a paleo lifestyle. Whether you enjoy them as an afternoon snack or a festive dessert, these macaroons are sure to satisfy your sweet tooth without compromising on health.

Paleo Strawberry Shortcake

Paleo Strawberry Shortcake is a light, fresh, and delicious dessert that’s perfect for Easter. This version is made with almond flour and coconut flour for the shortcake base, topped with sweetened strawberries and a dairy-free coconut whipped cream. The combination of light and fluffy shortcakes with juicy strawberries and creamy coconut whip makes this dessert both indulgent and refreshing. Paleo-friendly and gluten-free, this strawberry shortcake is the ideal way to celebrate spring with a healthy twist on a classic favorite.

Ingredients

For the Shortcake Biscuits:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 1 teaspoon vanilla extract

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons honey
• 1 teaspoon lemon juice

For the Coconut Whipped Cream:

• 1 can full-fat coconut milk (chilled overnight)
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Shortcakes: In a large bowl, mix together almond flour, coconut flour, baking powder, and sea salt. In a separate bowl, whisk together eggs, melted coconut oil, honey, and vanilla extract. Combine the wet and dry ingredients until smooth and dough-like.
3. Form the Biscuits: Scoop spoonfuls of the dough and form into small rounds, placing them on the prepared baking sheet. Bake for 12-15 minutes, or until the shortcakes are golden brown and firm to the touch. Let them cool slightly.
4. Make the Strawberry Topping: In a bowl, toss the sliced strawberries with honey and lemon juice. Set aside to allow the flavors to meld.
5. Prepare the Coconut Whipped Cream: Open the chilled can of coconut milk and scoop out the solidified coconut cream. In a bowl, whisk the coconut cream with maple syrup and vanilla extract until smooth and fluffy.
6. Assemble the Shortcakes: Slice each shortcake in half and layer the bottom half with a spoonful of sweetened strawberries. Top with coconut whipped cream and the other half of the shortcake. Serve immediately or refrigerate until ready to enjoy.

This Paleo Strawberry Shortcake is a delightful, light dessert that captures the fresh flavors of spring. The combination of fluffy almond-coconut shortcakes, sweetened strawberries, and creamy coconut whipped cream is both satisfying and refreshing. This dessert is perfect for Easter, offering a sweet treat that fits perfectly with a paleo lifestyle while celebrating the season’s best produce. It’s a crowd-pleaser that’s as beautiful as it is delicious.

Paleo Lemon Poppy Seed Cake

This Paleo Lemon Poppy Seed Cake is a light, refreshing, and zesty dessert that will brighten up any Easter gathering. Made with almond flour and sweetened with honey, this cake is naturally gluten-free and paleo-friendly. The addition of poppy seeds and fresh lemon zest gives it a wonderful texture and tangy flavor. Topped with a simple coconut whipped cream or dairy-free glaze, this cake is not only healthy but bursting with bright, citrusy notes perfect for spring celebrations.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/4 cup honey
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract

For the Glaze (optional):

• 2 tablespoons coconut milk
• 1 tablespoon honey
• 1/2 teaspoon lemon juice

Instructions

1. Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a round cake pan with coconut oil or line it with parchment paper.
2. Prepare the Cake Batter: In a large bowl, combine almond flour, coconut flour, baking powder, and sea salt. In another bowl, whisk together the eggs, honey, melted coconut oil, lemon juice, lemon zest, vanilla extract, and poppy seeds.
3. Mix the Ingredients: Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
4. Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
5. Prepare the Glaze: In a small bowl, whisk together coconut milk, honey, and lemon juice. Drizzle the glaze over the cooled cake.
6. Serve: Slice the cake and serve with a dollop of coconut whipped cream or enjoy as is.

This Paleo Lemon Poppy Seed Cake is the perfect dessert to brighten up your Easter table with its zesty flavor and light texture. The combination of almond flour and coconut flour ensures the cake is moist and tender, while the poppy seeds add an enjoyable crunch. The coconut milk glaze adds a silky finish, making it a well-rounded, naturally sweetened dessert. Whether you’re serving it as an Easter treat or enjoying it with your afternoon tea, this cake is sure to please your guests with its fresh and vibrant flavor.

Paleo Carrot Cake Bites

These Paleo Carrot Cake Bites are a healthy, bite-sized version of the classic carrot cake, made without refined sugar or gluten. They are packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and naturally sweetened with dates and honey. With a creamy coconut frosting, these mini carrot cakes are the perfect indulgence for Easter. They are easy to make and can be enjoyed as a snack or a dessert, offering all the flavors of traditional carrot cake in a more portable form.

Ingredients

For the Carrot Cake Bites:

• 2 cups grated carrots
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup pitted dates, soaked in warm water for 10 minutes
• 2 tablespoons honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut

For the Coconut Frosting:

• 1/2 cup full-fat coconut cream (chilled)
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Cake Bites: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a food processor, blend the soaked dates, honey, egg, and vanilla extract until smooth.
2. Mix the Dry Ingredients: In a large bowl, combine grated carrots, almond flour, coconut flour, cinnamon, nutmeg, and sea salt. Add the date mixture to the dry ingredients and stir until everything is well combined.
3. Form the Bites: Use your hands to roll the mixture into small bite-sized balls, about 1 inch in diameter, and place them on the prepared baking sheet. Bake for 15-20 minutes, or until firm and golden.
4. Prepare the Coconut Frosting: While the cake bites cool, make the frosting by whisking the chilled coconut cream, honey, and vanilla extract until smooth and creamy.
5. Frost the Bites: Once the carrot cake bites are completely cool, top each bite with a small dollop of coconut frosting.
6. Serve: Serve immediately, or refrigerate until ready to enjoy.

These Paleo Carrot Cake Bites are an easy and fun way to enjoy the classic flavors of carrot cake without any of the guilt. The natural sweetness from the dates and honey, combined with the spices and coconut frosting, make them a delectable treat perfect for your Easter celebration. Whether served at a brunch or as a light dessert, these carrot cake bites are sure to be a crowd-pleaser, offering a healthy and indulgent way to enjoy a favorite classic.

Paleo Raspberry Almond Bars

Paleo Raspberry Almond Bars are a delicious, tart-sweet dessert with a crunchy almond crust and a juicy raspberry filling. Made with almond flour and sweetened with honey, these bars are a perfect paleo-friendly treat for Easter. The combination of the crunchy base, tangy raspberry layer, and almond topping creates a beautiful balance of textures and flavors. These bars are easy to make ahead and can be served as a light dessert or snack, making them an ideal addition to your holiday spread.

Ingredients

For the Crust and Topping:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon sea salt
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries
• 2 tablespoons honey
• 1 tablespoon chia seeds
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat the oven to 350°F (175°C) and line a square baking dish with parchment paper.
2. Prepare the Crust: In a large bowl, combine almond flour, coconut flour, and sea salt. Add melted coconut oil, honey, and vanilla extract. Stir until the mixture forms a dough. Press the dough evenly into the bottom of the prepared baking dish.
3. Make the Raspberry Filling: In a saucepan, combine raspberries, honey, chia seeds, lemon juice, and vanilla extract. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
4. Assemble the Bars: Pour the raspberry filling over the crust and spread it evenly. Sprinkle any remaining almond flour mixture on top of the filling.
5. Bake: Bake for 25-30 minutes, or until the edges are golden and the filling is bubbling.
6. Cool and Serve: Allow the bars to cool completely before slicing into squares. Serve chilled or at room temperature.

These Paleo Raspberry Almond Bars are the perfect balance of tangy fruit and nutty crunch. The almond flour crust gives a satisfying base, while the raspberry filling provides a burst of fresh flavor. The combination of textures and the touch of almond flavor makes these bars irresistible. They’re an easy, make-ahead dessert that’s both healthy and indulgent, perfect for serving at Easter gatherings or anytime you crave a simple yet delicious paleo treat.

Note: More recipes are coming soon!