25+ Healthy Easter Paleo Treat Recipes for Your Easter Feast

Easter is a time for celebration, and what better way to indulge than with delicious treats?

But if you’re following a Paleo diet, you might be worried about finding options that align with your healthy lifestyle while still satisfying your sweet tooth.

Luckily, Easter doesn’t have to mean compromising on your diet or your enjoyment of the holiday.

With a little creativity, you can enjoy all the flavors of the season without the added sugar, gluten, or dairy.

In this blog post, we’ve compiled over 25 mouthwatering Easter Paleo treat recipes that are not only easy to make but also full of wholesome ingredients.

Whether you’re looking for a rich chocolate dessert, a fruity snack, or a refreshing spring-inspired dish, these treats will make your Easter celebration just as sweet and festive as ever.

From Paleo carrot cake bites to lemon almond cakes, there’s something for everyone to enjoy!

25+ Healthy Easter Paleo Treat Recipes for Your Easter Feast

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

By incorporating these 25+ Easter Paleo treat recipes into your celebrations, you can indulge in the sweet flavors of the season while staying true to your health goals.

Whether you’re preparing a special treat for yourself, your family, or your guests, these recipes offer the perfect combination of flavor, nutrition, and holiday spirit.

So go ahead—treat yourself to these delectable Paleo-friendly goodies and make this Easter a holiday to remember.

With options that cater to different tastes and dietary needs, your Easter dessert table will be full of delightful, guilt-free options that everyone can enjoy!

Paleo Lemon Coconut Bars

These Paleo Lemon Coconut Bars are the perfect balance of tart lemon and sweet coconut, making them a delightful treat for your Easter celebrations. With a buttery almond flour crust, creamy lemon filling, and a touch of coconut flakes, these bars are not only Paleo-friendly but also gluten-free and dairy-free. They’re light, refreshing, and easy to make—ideal for a springtime dessert that everyone can enjoy.

Crust:

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp coconut oil, melted
• 1 tbsp honey
• Pinch of salt

Filling:

• 3 large eggs
• 1/2 cup lemon juice (freshly squeezed)
• 1/4 cup raw honey
• 1/4 cup coconut flour
• 1/2 cup shredded coconut
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, coconut oil, honey, and a pinch of salt. Stir until the mixture comes together. Press the mixture into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.
4. For the filling, whisk together the eggs, lemon juice, honey, coconut flour, shredded coconut, vanilla extract, and sea salt in a bowl until smooth.
5. Pour the lemon mixture over the cooled crust and bake for 15-20 minutes, or until the filling is set and lightly browned on top.
6. Let the bars cool completely before slicing into squares. Chill in the fridge for a few hours before serving to set the filling.

These Paleo Lemon Coconut Bars are a delightful treat that brings a refreshing citrus flavor to your Easter dessert table. They’re light yet satisfying, offering the perfect balance of sweetness and tartness. The coconut flakes give the bars a lovely texture, while the almond flour crust holds everything together beautifully. These bars are a great way to celebrate spring in a health-conscious way, and they’re sure to impress guests with their bright, vibrant flavor!

Paleo Carrot Cake Bites

Carrot cake is a classic Easter treat, and these Paleo Carrot Cake Bites bring the rich flavors of this beloved dessert into bite-sized, healthier portions. Packed with shredded carrots, cinnamon, and nutmeg, these little bites are full of flavor without any grains, dairy, or refined sugars. A coconut flour-based dough ensures these treats hold their shape while keeping them moist and delicious.

• 1 1/2 cups shredded carrots
• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup unsweetened applesauce
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• 1/4 tsp vanilla extract
• 1/4 cup shredded coconut
• Pinch of sea salt
• Optional: 1/4 cup chopped walnuts or pecans for extra texture

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded carrots, almond flour, coconut flour, cinnamon, nutmeg, baking soda, and sea salt. Stir to combine.
3. Add the applesauce, maple syrup, vanilla extract, and shredded coconut. Mix everything together until a thick dough forms. If using nuts, fold them in at this stage.
4. Roll the dough into bite-sized balls and place them on the prepared baking sheet. Press them down slightly to form little discs.
5. Bake for 15-18 minutes, or until the bites are golden brown on the edges and firm to the touch.
6. Let the bites cool completely on a wire rack before serving.

These Paleo Carrot Cake Bites are the perfect healthy treat for Easter. They capture all the wonderful flavors of carrot cake without the guilt. With the warm spices of cinnamon and nutmeg, these bites are naturally sweetened with applesauce and maple syrup, making them a great option for anyone avoiding refined sugar. These little nuggets of goodness are not only tasty but also a great source of fiber and healthy fats. They’re perfect for snacking on during Easter festivities or packing into lunchboxes.

Paleo Chocolate Coconut Nests

These Paleo Chocolate Coconut Nests are a fun, festive treat that’s sure to be a hit at Easter. Made with rich, dark chocolate and shredded coconut, these nests are both indulgent and nutritious. Shaped like little bird’s nests, they’re filled with natural sweetness and topped with colorful Paleo-friendly “eggs” (made from dried fruit or nuts). They’re a perfect treat to make with kids or to impress guests at your Easter gathering.

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup almond butter
• 1/2 cup dark chocolate chips (at least 70% cacao)
• 1 tbsp coconut oil
• 1 tbsp honey or maple syrup
• 1/4 tsp vanilla extract
• Dried fruit or nuts (such as blueberries, raisins, or almonds) for decoration

Instructions:

1. Line a baking sheet with parchment paper.
2. In a saucepan, melt the dark chocolate chips and coconut oil over low heat until smooth and fully combined.
3. Remove from the heat and stir in the almond butter, honey or maple syrup, and vanilla extract.
4. Add the shredded coconut to the mixture and stir until well combined.
5. Spoon small portions of the coconut-chocolate mixture onto the parchment paper, shaping them into little nests with a slight indentation in the center.
6. Place dried fruit or nuts in the center of each nest to mimic “eggs.”
7. Refrigerate the nests for at least 30 minutes, or until the chocolate hardens and the nests set.
8. Store in the refrigerator until ready to serve.

These Paleo Chocolate Coconut Nests are an adorable and delicious treat that adds a bit of whimsy to your Easter celebration. The combination of dark chocolate and coconut provides a rich, satisfying flavor, while the almond butter gives the nests a creamy texture. The dried fruit or nuts add the perfect finishing touch, creating a festive look that mimics the Easter tradition of colorful eggs. These nests are not only gluten-free and dairy-free but also provide healthy fats and antioxidants. They’re a great way to enjoy a sweet treat without compromising on your Paleo lifestyle.

Paleo Strawberry Coconut Cream Bars

These Paleo Strawberry Coconut Cream Bars are a vibrant and indulgent treat that celebrates the best of spring’s fresh strawberries. The combination of a coconut flour crust, a rich coconut cream filling, and a layer of sweet, juicy strawberries creates a perfect balance of flavors and textures. These bars are both gluten-free and dairy-free, making them a wonderful addition to your Easter spread that everyone can enjoy.

Crust:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1/4 tsp vanilla extract
• Pinch of salt

Filling:

• 1 can (14 oz) full-fat coconut milk
• 1/4 cup honey
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• Pinch of salt

Topping:

• 1 1/2 cups fresh strawberries, chopped
• 1 tbsp honey (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. For the crust, mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt in a bowl until it forms a dough. Press the mixture into the bottom of the prepared baking dish and bake for 10-12 minutes, or until golden. Remove and let cool.
3. For the filling, combine the coconut milk, honey, coconut flour, shredded coconut, vanilla extract, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Pour the coconut mixture over the cooled crust and refrigerate for at least 2 hours to set.
4. Once set, top the bars with chopped fresh strawberries. Drizzle with honey if desired for extra sweetness.
5. Slice into squares and serve chilled.

These Paleo Strawberry Coconut Cream Bars are a deliciously refreshing treat that combines the creamy richness of coconut with the bright, sweet flavors of fresh strawberries. The crust provides a perfect base, while the filling gives each bite a creamy texture that contrasts beautifully with the juicy strawberries on top. These bars are perfect for your Easter celebrations, offering a light yet satisfying dessert option that is both flavorful and wholesome. Whether you’re serving them for dessert or as a snack, they’re sure to be a hit!

Paleo Chocolate Mint Truffles

These Paleo Chocolate Mint Truffles are the ultimate indulgence for Easter, with a rich chocolate shell and a refreshing mint center. Made with just a handful of simple ingredients like coconut oil, dark chocolate, and fresh mint, these truffles are not only Paleo-friendly but also a crowd-pleaser. Perfect for anyone who loves the classic mint-chocolate combination, they’re a great Easter treat to satisfy your sweet tooth.

• 1 1/2 cups dark chocolate chips (at least 70% cacao)
• 1/4 cup coconut oil
• 1/4 cup full-fat coconut milk
• 1/4 tsp peppermint extract
• 1 tbsp honey or maple syrup (optional, for sweetness)

Instructions:

1. In a saucepan, melt the dark chocolate chips and coconut oil over low heat, stirring frequently until smooth and fully combined.
2. Stir in the coconut milk, peppermint extract, and honey or maple syrup (if using). Mix until the filling is smooth and well combined.
3. Pour the chocolate mixture into a shallow dish and refrigerate for 30-45 minutes, or until it thickens and firms up enough to scoop.
4. Once the mixture is firm enough, use a spoon or cookie scoop to form small truffles. Roll them into balls and place them on a parchment-lined tray.
5. If desired, melt a little extra dark chocolate and drizzle over the truffles for a decorative finish.
6. Refrigerate the truffles for at least 30 minutes before serving.

These Paleo Chocolate Mint Truffles are the perfect balance of smooth, creamy chocolate and fresh, cooling mint. They’re rich in flavor but not overly sweet, making them the ideal Easter treat for those who enjoy a more refined dessert. The mint flavor is both refreshing and aromatic, adding an extra layer of delight to the dark chocolate. These truffles are quick to prepare and can be made ahead of time, ensuring you’ll have a delicious, homemade treat ready for your Easter gathering.

Paleo Bunny-Shaped Coconut Macaroons

These Paleo Bunny-Shaped Coconut Macaroons are an adorable, bite-sized treat that’s perfect for Easter. Made with shredded coconut, egg whites, and a hint of vanilla, they are naturally sweetened with honey and baked to golden perfection. Shaped like bunnies for a festive touch, these macaroons are both gluten-free and dairy-free, making them a fun and wholesome addition to your Easter dessert table.

• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup dark chocolate chips (optional, for decoration)

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.
3. In another bowl, mix together the shredded coconut, honey or maple syrup, vanilla extract, and a pinch of salt.
4. Gently fold the whipped egg whites into the coconut mixture until well combined.
5. Using a spoon or your hands, shape the coconut mixture into bunny shapes and place them on the prepared baking sheet. If you don’t have a bunny-shaped mold, simply form them into small, oval-shaped cookies.
6. Bake for 15-18 minutes, or until the macaroons are golden brown on the edges and firm to the touch.
7. Optional: Melt the dark chocolate chips and drizzle over the cooled macaroons for decoration or use them to create little eyes and noses on the bunnies.
8. Allow the macaroons to cool before serving.

These Paleo Bunny-Shaped Coconut Macaroons are the perfect way to bring some fun and festivity to your Easter celebrations. Their light and airy texture combined with the sweetness of honey and coconut make them an irresistible treat for guests of all ages. The addition of dark chocolate as a decorative touch adds a little extra flair and indulgence. Not only do these macaroons taste amazing, but their cute bunny shapes make them a delightful addition to any Easter gathering, adding both flavor and charm to your dessert table.

Paleo Lemon Poppy Seed Muffins

These Paleo Lemon Poppy Seed Muffins are a light, zesty treat that captures the freshness of spring. With a moist texture from almond flour and a tangy lemon flavor balanced by the crunch of poppy seeds, these muffins make for a perfect Easter breakfast or snack. They’re naturally sweetened with honey and bursting with citrus goodness, making them a refreshing addition to your Easter spread.

• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 tbsp poppy seeds
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk the eggs, honey, coconut oil, lemon zest, lemon juice, and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly into the muffin tin, filling each cup about three-quarters full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for a few minutes before transferring to a wire rack.

These Paleo Lemon Poppy Seed Muffins are the epitome of spring, with their tangy lemon flavor and subtle crunch from the poppy seeds. They are naturally sweetened and gluten-free, making them an excellent choice for a health-conscious Easter treat. Whether served for breakfast, as a snack, or as part of your dessert table, these muffins offer a refreshing citrusy burst that will brighten up any occasion.

Paleo Carrot Cake Energy Balls

These Paleo Carrot Cake Energy Balls are a bite-sized, no-bake treat that brings the flavors of classic carrot cake into a convenient, healthy form. Made with shredded carrots, coconut, and walnuts, these energy balls are naturally sweetened with dates and spiced with cinnamon and nutmeg. They’re packed with fiber, healthy fats, and protein, making them the perfect Easter snack for a quick energy boost.

• 1 cup shredded carrots
• 1/2 cup unsweetened shredded coconut
• 1/4 cup walnuts, chopped
• 1/4 cup dates, pitted
• 1 tbsp coconut flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 1 tsp vanilla extract
• 1-2 tbsp water (if needed)

Instructions:

1. Place the shredded carrots, shredded coconut, walnuts, dates, coconut flour, cinnamon, nutmeg, salt, and vanilla extract in a food processor.
2. Pulse the mixture until everything is well combined and the dates break down into small pieces. If the mixture is too dry, add water one tablespoon at a time until it comes together.
3. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray.
4. Refrigerate for at least 30 minutes before serving, to help them firm up.

These Paleo Carrot Cake Energy Balls offer all the delicious flavors of carrot cake in a healthy, portable form. They are naturally sweetened and full of wholesome ingredients like carrots, walnuts, and coconut. These little bites are perfect for Easter gatherings, offering a quick snack that is both satisfying and energizing. Their spiced flavor makes them a great addition to your Easter celebration, and they’re easy to prepare ahead of time.

Paleo Chocolate-Dipped Coconut Macaroons

These Paleo Chocolate-Dipped Coconut Macaroons are an indulgent yet healthy treat that combines the natural sweetness of coconut with rich dark chocolate. Made with just a few simple ingredients, these macaroons are gluten-free, dairy-free, and refined sugar-free. The chocolate dip adds a decadent touch, making them a perfect Easter dessert that feels like a special treat without any guilt.

• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 3/4 cup dark chocolate chips (at least 70% cacao)
• 1 tsp coconut oil (for melting chocolate)

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.
3. In another bowl, mix together the shredded coconut, honey or maple syrup, vanilla extract, and a pinch of sea salt.
4. Gently fold the whipped egg whites into the coconut mixture until well combined.
5. Use a spoon to form the mixture into small mounds and place them on the prepared baking sheet.
6. Bake for 15-18 minutes, or until the edges of the macaroons are golden brown.
7. While the macaroons are cooling, melt the dark chocolate and coconut oil in a small saucepan over low heat.
8. Dip the cooled macaroons halfway into the melted chocolate, then place them back on the parchment paper to set. Refrigerate for about 30 minutes to allow the chocolate to harden.

These Paleo Chocolate-Dipped Coconut Macaroons are a heavenly treat that balances the tropical sweetness of coconut with the richness of dark chocolate. They’re easy to make and can be prepared in advance, making them a great option for Easter parties or gatherings. The crunchy coconut paired with the smooth chocolate creates a satisfying dessert that will impress both Paleo and non-Paleo eaters alike. These macaroons are the perfect blend of healthy and indulgent, making them an ideal Easter treat.

Paleo Chocolate Coconut Easter Eggs

These Paleo Chocolate Coconut Easter Eggs are a healthier take on the classic chocolate-covered coconut eggs. With a creamy coconut filling wrapped in rich dark chocolate, these treats are free from refined sugar and are made with wholesome ingredients like unsweetened coconut and raw honey. They are perfect for Easter baskets and will satisfy any sweet tooth while sticking to your Paleo lifestyle.

• 2 cups unsweetened shredded coconut
• 1/4 cup raw honey
• 1/4 cup coconut butter
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup dark chocolate chips (at least 70% cacao)
• 1 tsp coconut oil (for melting chocolate)

Instructions:

1. In a food processor, combine the shredded coconut, raw honey, coconut butter, vanilla extract, and sea salt. Process until the mixture comes together and forms a sticky dough.
2. Scoop out small portions of the coconut mixture and shape them into egg-like shapes, about 1-2 inches in length.
3. Place the shaped eggs on a parchment-lined tray and refrigerate for at least 1 hour to firm up.
4. Once the coconut eggs are set, melt the dark chocolate and coconut oil in a double boiler or microwave in short bursts.
5. Dip each coconut egg into the melted chocolate, ensuring it is fully coated, then return it to the tray.
6. Refrigerate the eggs for another 30 minutes to allow the chocolate to harden.
7. Store in an airtight container in the fridge.

These Paleo Chocolate Coconut Easter Eggs are a delightful, healthy alternative to traditional chocolate eggs. The rich coconut filling provides a satisfying texture, while the dark chocolate coating adds a touch of decadence. Perfect for Easter gifts or an indulgent snack, these eggs are sure to be a hit with family and friends who are looking for a Paleo-friendly treat. Make a batch ahead of time and enjoy them all weekend long!

Paleo Bunny-Shaped Sugar Cookies

These Paleo Bunny-Shaped Sugar Cookies are a fun and festive way to celebrate Easter while keeping things healthy. With a buttery almond flour base, these cookies are naturally sweetened with honey and have a light, crisp texture. They’re easy to decorate and can be enjoyed by both kids and adults. Whether you’re hosting an Easter party or simply baking for the season, these cookies will add a touch of whimsy to your celebration.

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 egg
• Colored sprinkles or Paleo-friendly icing for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
3. In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll the dough out between two sheets of parchment paper to about 1/4 inch thickness.
6. Use a bunny-shaped cookie cutter to cut out the cookies, then transfer them to the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges of the cookies are golden brown.
8. Allow the cookies to cool completely before decorating with sprinkles or Paleo-friendly icing.

These Paleo Bunny-Shaped Sugar Cookies are not only adorable but also a healthy alternative to traditional sugar cookies. The almond flour gives them a delicious nutty flavor, while the natural sweetness from honey keeps them light and satisfying. Perfect for Easter parties, these cookies can be easily customized with fun decorations, making them a delightful treat for kids and adults alike. They’re a festive, healthier way to enjoy Easter without compromising on taste.

Paleo Strawberry Coconut Macaroons

These Paleo Strawberry Coconut Macaroons combine the tropical flavors of coconut with the fresh sweetness of strawberries. The chewy coconut texture paired with the fruity strawberry makes these macaroons a perfect Easter treat. Naturally sweetened with honey, these macaroons are also dairy-free and gluten-free, making them an allergy-friendly option for your Easter dessert table.

• 2 cups unsweetened shredded coconut
• 1/4 cup freeze-dried strawberries, crushed into powder
• 2 large egg whites
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 tsp cream of tartar (optional)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut and crushed freeze-dried strawberries.
3. In a separate bowl, beat the egg whites with a pinch of salt and cream of tartar until stiff peaks form.
4. Gently fold the egg whites into the coconut and strawberry mixture, followed by the honey and vanilla extract. Mix until combined.
5. Scoop the mixture into small mounds on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the edges of the macaroons are golden brown.
7. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Paleo Strawberry Coconut Macaroons are a burst of flavor in every bite. The sweet strawberry flavor pairs perfectly with the chewy coconut, making these macaroons a fun and healthy addition to your Easter festivities. They are simple to make and perfect for anyone on a gluten-free or dairy-free diet. With their bright pink color and fresh fruit flavor, these macaroons are sure to be a crowd-pleaser at any Easter gathering.

Paleo Lemon Almond Cake

This Paleo Lemon Almond Cake is a light, zesty, and moist cake that embodies the fresh flavors of spring. With almond flour as the base, it’s naturally gluten-free, and the combination of lemon zest and juice gives it a refreshing citrusy punch. The almond flour adds a rich nuttiness that pairs beautifully with the tangy lemon, making it the perfect treat for your Easter dessert table. Topped with a light Paleo-friendly glaze, this cake is both simple and elegant.

• 2 1/2 cups almond flour
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 cup coconut milk (or other dairy-free milk)
• 1/4 cup powdered monk fruit sweetener (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, beat the eggs, honey or maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Combine the wet and dry ingredients, mixing until fully incorporated.
5. Add the coconut milk and stir until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before glazing.
9. For the glaze, mix the powdered monk fruit sweetener with a tablespoon of coconut milk until smooth. Drizzle over the cooled cake.

This Paleo Lemon Almond Cake is a delightful addition to your Easter celebration. It’s light, flavorful, and the lemon glaze adds just the right touch of sweetness. With its tender crumb and refreshing lemon flavor, this cake is a great choice for those looking for a healthy yet indulgent treat. It’s perfect for guests with dietary restrictions, as it’s gluten-free and refined sugar-free, but still absolutely delicious.

Paleo Carrot Cake Bites

These Paleo Carrot Cake Bites are the perfect bite-sized treat to enjoy during the Easter holiday. They capture all the flavors of classic carrot cake—spiced cinnamon, nutmeg, and ginger—with the natural sweetness of carrots and dates. These energy-packed bites are held together with a little coconut flour and nut butter, making them the perfect on-the-go Easter snack. They’re no-bake, simple to prepare, and are great for both kids and adults.

• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1 cup pitted Medjool dates
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond butter (or cashew butter)
• 1/4 cup coconut flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of sea salt
• 1/2 tsp vanilla extract

Instructions:

1. Place the dates in a food processor and pulse until they form a sticky dough.
2. Add the grated carrots, shredded coconut, almond butter, coconut flour, cinnamon, nutmeg, ginger, sea salt, and vanilla extract to the food processor. Pulse until the mixture comes together and is well combined.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Refrigerate the bites for at least 30 minutes to firm up before serving.

These Paleo Carrot Cake Bites are a healthy, no-bake treat that captures all the flavors of traditional carrot cake in a bite-sized, nutrient-dense form. They’re easy to make and require no baking, making them a perfect snack for Easter. Packed with fiber, healthy fats, and natural sweetness, these bites provide a satisfying energy boost, making them a great treat for both kids and adults during the holiday.

Paleo Chocolate-Covered Almond Butter Eggs

These Paleo Chocolate-Covered Almond Butter Eggs are an indulgent yet healthy Easter treat. The creamy almond butter filling is rich and satisfying, while the dark chocolate coating adds a decadent touch. Made with just a few ingredients, these eggs are naturally sweetened and gluten-free. They’re perfect for anyone craving a chocolatey, nutty treat but looking to avoid refined sugars or grains. These treats are a great addition to your Easter festivities or make a thoughtful, homemade gift.

• 1 cup almond butter (smooth or crunchy)
• 1/4 cup coconut flour
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup dark chocolate chips (at least 70% cacao)
• 1 tsp coconut oil (for melting chocolate)

Instructions:

1. In a bowl, mix together the almond butter, coconut flour, honey or maple syrup, vanilla extract, and sea salt until smooth.
2. Shape the mixture into small egg-shaped forms, about 1-2 inches in length.
3. Place the almond butter eggs on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
4. In a small saucepan, melt the dark chocolate chips and coconut oil over low heat, stirring until smooth.
5. Dip each almond butter egg into the melted chocolate, coating it completely. Place the chocolate-covered eggs back on the baking sheet.
6. Refrigerate the eggs for another 30 minutes to allow the chocolate to harden.

These Paleo Chocolate-Covered Almond Butter Eggs are a deliciously satisfying treat that combines the richness of almond butter with the decadence of dark chocolate. They’re perfect for Easter, whether you’re making a special treat for yourself or gifting them to friends and family. With their smooth almond butter filling and crunchy chocolate shell, these eggs are a healthier alternative to traditional chocolate candy, making them a guilt-free indulgence.

Note: More recipes are coming soon!