35+ Tasty Friday Paleo Dessert Recipes to Sweeten Your Day

If you’re a fan of indulging in delicious sweets but want to stick to a healthy lifestyle, Paleo dessert recipes are the perfect solution.

The Paleo diet, often referred to as the “Caveman Diet,” focuses on whole foods like meats, vegetables, fruits, nuts, and seeds, while eliminating processed sugars and grains. But that doesn’t mean you have to skip out on dessert!

From decadent chocolate treats to fruit-based delights, there are endless options for satisfying your sweet tooth while staying true to your Paleo values.

In this blog post, we’ve rounded up 35+ amazing Friday Paleo dessert recipes that are sure to impress your family and friends.

Whether you’re hosting a gathering or treating yourself, these recipes are the perfect way to end the week on a sweet note – without breaking any dietary rules.

35+ Tasty Friday Paleo Dessert Recipes to Sweeten Your Day

With these 35+ Friday Paleo dessert recipes, you’ll have no shortage of delicious ways to treat yourself while sticking to your Paleo lifestyle.

Each recipe brings its own unique flavor and indulgence, using wholesome ingredients that not only taste good but also nourish your body.

From fudgy brownies to light and refreshing fruit-based desserts, there’s something for every palate.

So, the next time you’re planning a Friday night treat, try one of these recipes, and feel good about every bite you take.

Sweet, satisfying, and completely Paleo – dessert just got a whole lot better!

Paleo Chocolate Avocado Mousse

This creamy, decadent chocolate mousse is made with ripe avocados, offering a rich texture without dairy or refined sugars. It’s naturally sweetened with a touch of maple syrup or stevia, making it both paleo and keto-friendly. This dessert is perfect for those craving something sweet but want to avoid the typical sugar overload. With healthy fats from the avocado and cocoa’s antioxidants, this treat is as nourishing as it is indulgent.

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or 2 tablespoons stevia (or sweetener of choice)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup coconut milk (or any dairy-free milk)
• 2 tablespoons melted coconut oil (optional)

Instructions:

1. Scoop the flesh from the avocados and place it in a food processor or blender.
2. Add the cocoa powder, maple syrup (or stevia), vanilla extract, salt, and coconut milk.
3. Blend until smooth and creamy. If the mousse is too thick, add a little more coconut milk to reach your desired consistency.
4. Taste and adjust sweetness as necessary.
5. For extra richness, fold in the melted coconut oil.
6. Chill in the fridge for at least 30 minutes before serving.
7. Serve topped with berries, shredded coconut, or chopped nuts.

This Paleo Chocolate Avocado Mousse is a fantastic way to enjoy a guilt-free, creamy dessert. The healthy fats from avocado provide a rich mouthfeel without any dairy, while the cocoa offers a deep chocolate flavor that will satisfy any sweet tooth. It’s an ideal choice for a low-carb or keto lifestyle, offering both delicious taste and nutritious benefits in one bowl.

Keto Almond Joy Fat Bombs

These Keto Almond Joy Fat Bombs combine the delicious flavors of almond, coconut, and dark chocolate into one irresistible bite. They’re packed with healthy fats, making them the perfect keto-friendly snack or dessert. Not only are they low in carbs, but the high-fat content keeps you satisfied for longer, making them ideal for a post-lunch treat. Plus, they’re quick to make and store well in the freezer, so you can always have a sweet, satisfying snack on hand.

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 2 tablespoons coconut oil, melted
• 1 tablespoon raw honey or stevia to taste
• 1/2 teaspoon vanilla extract
• 1/4 cup dark chocolate (85% cocoa or higher), melted
• Whole almonds for topping

Instructions:

1. In a bowl, mix together the shredded coconut, almond butter, coconut oil, honey (or stevia), and vanilla extract. Stir until well combined.
2. Roll the mixture into small balls, about 1-inch in diameter.
3. Place a whole almond on top of each ball, gently pressing it into the center.
4. Dip each ball into the melted dark chocolate, ensuring it’s fully coated.
5. Place the chocolate-covered fat bombs on a parchment-lined tray or plate.
6. Freeze for at least 30 minutes, or until solid.
7. Store in the freezer for up to two weeks.

These Keto Almond Joy Fat Bombs are an amazing combination of creamy almond butter, coconut, and dark chocolate that will transport you to dessert heaven while sticking to your low-carb and keto goals. They are incredibly satisfying due to their high-fat content, making them perfect for curbing cravings between meals. Plus, they’re super easy to make and store, making them a convenient snack or treat for any day of the week.

Paleo Coconut Macaroons

Coconut macaroons are a classic dessert that fits perfectly within a paleo and low-carb diet. These macaroons are naturally sweetened with honey and packed with shredded coconut, offering a chewy, crispy texture that is truly satisfying. Simple yet delicious, they can be enjoyed by anyone, even those who are sensitive to gluten or dairy. These macaroons are ideal for a quick, low-carb dessert that won’t derail your healthy eating habits.

Ingredients:

• 3 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons coconut flour (optional for binding)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the egg whites until they form soft peaks.
3. Gently fold in the shredded coconut, honey, vanilla extract, and a pinch of salt. If the mixture feels too wet, add the coconut flour to help bind it.
4. Using your hands, form the coconut mixture into small mounds and place them on the prepared baking sheet.
5. Bake for 15-18 minutes, or until golden brown on top.
6. Let the macaroons cool completely before serving.

These Paleo Coconut Macaroons are a delightful and simple treat that brings out the natural sweetness of coconut. The egg whites provide structure, giving each macaroon a chewy interior with a crispy exterior. With just a few ingredients, these macaroons are a quick, satisfying dessert that fits perfectly into a low-carb, paleo lifestyle. Whether you’re looking for a snack or a light dessert after a meal, these macaroons are sure to please.

Paleo Strawberry Chia Pudding

This Paleo Strawberry Chia Pudding is a creamy and refreshing dessert that packs a punch of antioxidants and fiber, thanks to the chia seeds and fresh strawberries. It’s a perfect low-carb dessert for a Friday treat, offering natural sweetness without refined sugars. Chia seeds absorb liquid and expand, creating a thick and indulgent pudding-like texture, while the strawberries provide a burst of freshness. It’s easy to prepare in advance and makes for a satisfying, guilt-free dessert.

Ingredients:

• 1 cup unsweetened almond milk (or coconut milk)
• 1/2 cup fresh strawberries, chopped
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup or stevia (optional)
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a blender, combine the almond milk, chopped strawberries, maple syrup (or stevia), vanilla extract, and a pinch of salt. Blend until smooth.
2. Pour the mixture into a bowl or jar and stir in the chia seeds.
3. Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, give it a quick stir. Top with extra fresh strawberries or shredded coconut for added texture.

This Paleo Strawberry Chia Pudding is a delightful dessert that is both refreshing and satisfying. With the nutritional benefits of chia seeds and the natural sweetness of fresh strawberries, it’s a dessert you can feel good about. The pudding is also very customizable — you can swap in other berries or add a sprinkle of cinnamon for a different twist. It’s the perfect make-ahead dessert to enjoy throughout the week, keeping you satisfied while sticking to your low-carb, paleo goals.

Keto Coconut-Lemon Fat Bombs

Coconut-Lemon Fat Bombs are an ideal combination of creamy coconut and zesty lemon, all packed into a convenient bite-sized treat. These fat bombs are loaded with healthy fats from coconut oil and coconut flakes, providing a satisfying snack that helps curb hunger between meals. The tangy lemon adds a refreshing twist, making these bombs perfect for a low-carb, keto-friendly dessert that still feels indulgent and refreshing. They’re simple to prepare and perfect for a sweet, tangy treat on a Friday.

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 1/4 cup almond butter
• 2 tablespoons lemon juice (fresh)
• Zest of 1 lemon
• 1-2 tablespoons stevia or powdered erythritol (to taste)
• Pinch of salt

Instructions:

1. In a medium bowl, mix the shredded coconut, melted coconut oil, almond butter, lemon juice, lemon zest, stevia (or erythritol), and salt until well combined.
2. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray.
3. Freeze the fat bombs for at least 30 minutes or until solid.
4. Store them in an airtight container in the freezer for up to 2 weeks.

Keto Coconut-Lemon Fat Bombs are the perfect dessert for anyone looking to satisfy their sweet tooth while keeping their carb intake in check. The bright lemon flavor combined with the creaminess of coconut oil makes these fat bombs refreshing and satisfying. They are great for those on a keto or paleo diet who need a quick, nourishing snack that’s easy to prepare and even easier to enjoy. A great treat to end your Friday on a sweet note!

Paleo Cinnamon Apple Crisps

Paleo Cinnamon Apple Crisps are a warm, comforting dessert with the sweetness of apples and the aromatic spice of cinnamon. Made with just a few simple ingredients, these crisps offer a crunchy, chewy texture with a touch of sweetness. They’re great for a Friday evening dessert that feels like a cozy autumn treat but can be enjoyed all year round. The apples provide a natural sweetness, and the cinnamon adds a fragrant, satisfying warmth, making this dessert both comforting and low-carb.

Ingredients:

• 2 large apples (preferably Granny Smith or Honeycrisp)
• 1 teaspoon ground cinnamon
• 1 tablespoon coconut sugar (optional)
• 1 tablespoon coconut oil, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Slice the apples thinly using a mandoline or sharp knife, removing the core and seeds.
3. In a bowl, toss the apple slices with melted coconut oil, cinnamon, coconut sugar (if using), and a pinch of salt until evenly coated.
4. Lay the apple slices in a single layer on the prepared baking sheet.
5. Bake for 25-30 minutes, flipping the apples halfway through, until they become golden and crisp.
6. Allow the apple crisps to cool on the baking sheet before serving.

Paleo Cinnamon Apple Crisps are a warm, crunchy dessert that captures the flavors of fall in every bite. They’re naturally sweetened with apples and lightly spiced with cinnamon, making them the perfect healthy dessert option for anyone following a low-carb or paleo lifestyle. These crisps are easy to prepare and perfect for enjoying after a meal or as an afternoon snack. Whether you’re craving something sweet, crispy, or both, these apple crisps will hit the spot.

Paleo Lemon Coconut Bars

Paleo Lemon Coconut Bars are a zesty, sweet treat that combines the freshness of lemon with the tropical richness of coconut. These bars are made with a simple almond flour crust and topped with a creamy lemon coconut filling, giving you a satisfying dessert with the perfect balance of tangy and sweet. They are low in carbs and free from refined sugars, making them a great choice for anyone on a paleo or keto diet. These bars can be made ahead of time and stored in the fridge, making them an excellent make-ahead dessert for busy days.

Ingredients:

For the crust:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• Pinch of salt

For the filling:

• 1/2 cup coconut cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup maple syrup or stevia to taste
• 2 tablespoons coconut flour
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a square baking dish (8×8 inches) with parchment paper.
2. In a bowl, mix together the almond flour, coconut flour, melted coconut oil, maple syrup, and salt until well combined.
3. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
4. Bake for 10-12 minutes, or until the crust is golden brown. Remove from the oven and set aside to cool.
5. In another bowl, combine the coconut cream, lemon juice, lemon zest, maple syrup (or stevia), coconut flour, and salt. Stir until smooth.
6. Pour the filling over the cooled crust and spread it evenly.
7. Bake for an additional 15-18 minutes, until the filling is set and lightly browned.
8. Let the bars cool completely before slicing into squares.

Paleo Lemon Coconut Bars are a perfect balance of tangy lemon and creamy coconut, providing a refreshing yet indulgent dessert. The almond flour crust adds a nice, nutty base, while the coconut cream filling gives the bars a luxurious texture. These bars are not only paleo-friendly but also easy to make ahead of time, making them an excellent option for meal prep or serving at a gathering. With their vibrant flavor and satisfying texture, they’ll quickly become a favorite in your paleo dessert repertoire.

Keto Chocolate-Covered Strawberries

Keto Chocolate-Covered Strawberries are an elegant and simple low-carb dessert that’s perfect for a Friday night treat or a special occasion. These juicy, ripe strawberries are dipped in rich, dark chocolate and chilled to create a sweet yet guilt-free indulgence. The dark chocolate coating provides a deep cocoa flavor that complements the natural sweetness of the strawberries. These chocolate-covered strawberries are keto-friendly and paleo-approved, making them an easy and delightful way to enjoy a sweet treat without the carbs.

Ingredients:

• 10-12 large strawberries, washed and dried
• 1/2 cup dark chocolate (85% cocoa or higher)
• 1 tablespoon coconut oil (for smoothness)
• 1 tablespoon chopped nuts (optional, for topping)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a small saucepan, melt the dark chocolate and coconut oil over low heat, stirring until smooth and fully melted.
3. Dip each strawberry into the melted chocolate, covering about two-thirds of the berry. Allow any excess chocolate to drip off.
4. Place the dipped strawberries on the prepared baking sheet.
5. Optional: Sprinkle with chopped nuts or a pinch of sea salt for added flavor.
6. Refrigerate the strawberries for at least 30 minutes or until the chocolate hardens.
7. Serve chilled.

Keto Chocolate-Covered Strawberries are a simple yet luxurious dessert that’s perfect for any occasion. The combination of fresh strawberries and rich, dark chocolate makes for a sweet, satisfying treat that feels indulgent while keeping carbs low. The addition of coconut oil ensures the chocolate coating is smooth and glossy. These strawberries are a great option for anyone following a keto or paleo diet, offering a sweet and refreshing dessert that won’t derail your healthy eating plan.

Paleo Pumpkin Spice Cookies

Paleo Pumpkin Spice Cookies are a fall-inspired treat packed with warm spices, making them perfect for cozy Fridays. These soft, chewy cookies are made with almond flour and sweetened naturally with maple syrup, making them gluten-free and low in carbs. The pumpkin flavor pairs perfectly with cinnamon, nutmeg, and cloves, creating a comforting, spiced cookie. These cookies are paleo-approved and also keto-friendly when made with a low-carb sweetener, making them a delicious, health-conscious dessert option for any occasion.

Ingredients:

• 1/2 cup canned pumpkin (pure pumpkin puree, not pie filling)
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup or stevia (optional for a low-carb version)
• 1/4 cup coconut oil, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin, almond flour, coconut flour, maple syrup (or stevia), melted coconut oil, egg, vanilla extract, and spices.
3. Add the baking soda and salt, and stir until fully combined.
4. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each cookie slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.

Paleo Pumpkin Spice Cookies are a delightful treat that captures the essence of autumn in every bite. The combination of almond flour and coconut flour creates a soft, chewy texture, while the warm spices make them incredibly aromatic and flavorful. These cookies are a fantastic way to satisfy your sweet tooth while keeping things paleo and keto-friendly. Whether you’re enjoying them as an afternoon snack or as a dessert after dinner, these pumpkin spice cookies are sure to be a hit.

Paleo Chocolate Chip Cookies

These Paleo Chocolate Chip Cookies are a classic favorite with a healthy twist. Made with almond flour, these cookies are gluten-free, grain-free, and low in carbs, making them perfect for those on a paleo or keto diet. The dark chocolate chips add just the right amount of sweetness without the sugar overload. These cookies are chewy, slightly crispy on the edges, and packed with rich chocolatey flavor. Whether you’re enjoying them with a cup of tea or as a snack, these cookies are a perfect, guilt-free indulgence.

Ingredients:

• 2 cups almond flour
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or stevia (for a lower-carb option)
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup dark chocolate chips (85% cocoa or higher)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten the dough balls slightly with the back of a spoon.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet before transferring them to a wire rack.

These Paleo Chocolate Chip Cookies are the ultimate treat for those who love a sweet, chewy cookie without the guilt. The combination of almond flour and coconut oil gives them a rich, satisfying texture, while the dark chocolate chips provide a decadent touch. These cookies are perfect for sharing or enjoying by yourself, and they’re also great for meal prepping since they stay fresh for days. If you’re craving a paleo-friendly version of a classic dessert, these cookies are the perfect choice.

Paleo Raspberry Coconut Bars

Paleo Raspberry Coconut Bars are a sweet, tangy, and tropical dessert that combines the tartness of raspberries with the richness of coconut. These bars have a coconut flour crust, which is both soft and crumbly, topped with a raspberry filling that’s both sweet and a little tangy. They’re paleo-approved and low in sugar, sweetened with honey or stevia. These bars are perfect for satisfying your sweet tooth while keeping your diet healthy, making them a great option for a Friday dessert or a light snack.

Ingredients:

• For the crust:
  • 1 cup coconut flour
  • 1/4 cup melted coconut oil
  • 2 tablespoons honey or stevia (for a lower-carb version)
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
• For the filling:
  • 1 1/2 cups fresh raspberries (or frozen, thawed)
  • 1/4 cup honey or stevia
  • 1 tablespoon lemon juice
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon chia seeds (optional, for thickening)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. For the crust: In a bowl, combine coconut flour, melted coconut oil, honey (or stevia), vanilla extract, and a pinch of salt. Mix until smooth.
3. Press the mixture evenly into the bottom of the prepared baking dish.
4. Bake for 10-12 minutes, until the crust is golden brown. Remove from the oven and let it cool.
5. For the filling: In a saucepan, cook the raspberries over medium heat, mashing them with a spoon to release their juice. Add honey (or stevia) and lemon juice, and simmer for 5-7 minutes.
6. Stir in shredded coconut and chia seeds (if using), and cook for another 2-3 minutes, until thickened.
7. Pour the raspberry filling over the cooled crust and spread it evenly.
8. Refrigerate for at least 2 hours or until set. Cut into squares before serving.

These Paleo Raspberry Coconut Bars are a delicious combination of sweet, tangy, and tropical flavors. The coconut flour crust provides a soft, slightly crumbly base, while the raspberry filling adds a fruity punch. This dessert is perfect for anyone following a paleo or low-carb lifestyle, as it’s naturally sweetened and free of refined sugars. The bars can be made ahead of time, making them a great option for meal prepping or serving at a gathering.

Paleo Almond Butter Cups

Paleo Almond Butter Cups are a healthier alternative to traditional peanut butter cups, made with almond butter, dark chocolate, and natural sweeteners. These cups are creamy, nutty, and chocolatey, making them a perfect indulgence for those on a paleo or keto diet. The almond butter filling is rich and satisfying, while the dark chocolate coating provides the perfect balance of bitterness and sweetness. These cups are easy to prepare and make a perfect snack or dessert to satisfy your sweet cravings.

Ingredients:

• 1/2 cup almond butter (smooth or crunchy)
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup or stevia (for a lower-carb option)
• 1/2 cup dark chocolate (85% cocoa or higher), melted
• Pinch of salt

Instructions:

1. Line a muffin tin with paper liners.
2. In a small bowl, mix the almond butter, melted coconut oil, maple syrup (or stevia), and a pinch of salt until smooth.
3. Spoon a small amount of the almond butter mixture into the bottom of each muffin liner, filling about halfway. Tap the tin gently to spread the mixture evenly.
4. Place the tin in the freezer for 10-15 minutes to set the almond butter layer.
5. Once the almond butter layer has set, remove the tin from the freezer and pour the melted dark chocolate on top of the almond butter layer, covering it completely.
6. Return the tin to the freezer for another 10-15 minutes until the chocolate hardens.
7. Serve chilled.

Paleo Almond Butter Cups are a fantastic combination of smooth almond butter and rich dark chocolate, offering a decadent dessert without the guilt. These cups are low in carbs, paleo-friendly, and can be easily made ahead of time. They’re perfect for satisfying chocolate cravings while sticking to your healthy eating goals. Whether you’re enjoying them as a snack or dessert, these almond butter cups are sure to please your taste buds.

Paleo Coconut Macaroons

Paleo Coconut Macaroons are a simple, chewy dessert with the perfect balance of sweetness and coconut flavor. Made with only a few ingredients—unsweetened shredded coconut, egg whites, honey, and vanilla extract—these macaroons are naturally gluten-free and low in carbs. The chewy texture from the coconut and the crisp edges make them irresistible. These macaroons are perfect for a quick dessert or a special treat to share with family and friends.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°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, combine the shredded coconut, honey (or maple syrup), vanilla extract, and a pinch of salt.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into small mounds.
6. Bake for 12-15 minutes, or until the edges are golden brown.
7. Let the macaroons cool on the baking sheet before transferring them to a wire rack.

These Paleo Coconut Macaroons are the perfect sweet treat for coconut lovers. Their crispy edges and chewy interior make them a delightful dessert that can be enjoyed any time of day. They are quick and easy to prepare and are free from refined sugars, making them a great option for anyone on a paleo or low-carb diet. Enjoy them with a cup of tea or as a satisfying snack.

Paleo Chia Pudding with Almond Butter

This Paleo Chia Pudding with Almond Butter is a creamy, decadent dessert that’s both nutritious and satisfying. Chia seeds, known for their high fiber and omega-3 content, form the base of the pudding, which is then enhanced with rich almond butter and a touch of vanilla for flavor. This dessert is naturally sweetened with a bit of honey or stevia, making it a great low-carb, healthy option. It’s an easy-to-make treat that’s perfect for those looking to satisfy their sweet tooth while keeping things paleo-friendly.

Ingredients:

• 1 cup unsweetened almond milk (or coconut milk)
• 3 tablespoons chia seeds
• 2 tablespoons almond butter
• 1 tablespoon honey or stevia (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a bowl or jar, whisk together the almond milk, chia seeds, almond butter, honey (or stevia), vanilla extract, and salt until well combined.
2. Cover and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Stir the pudding once it’s ready to serve, and top with additional almond butter, shredded coconut, or fresh berries for added flavor.

This Paleo Chia Pudding with Almond Butter is a creamy, satisfying dessert that’s also packed with nutrients. The chia seeds provide fiber and omega-3 fatty acids, while the almond butter adds a rich, nutty flavor. Whether enjoyed as a light dessert or a snack, this pudding is a great option for anyone on a paleo or keto diet. It’s quick to prepare and can be made ahead of time, making it a convenient choice for a healthy dessert throughout the week.

Paleo Chocolate Avocado Mousse

Paleo Chocolate Avocado Mousse is a rich, creamy dessert made with ripe avocados and dark chocolate. This mousse has a smooth, velvety texture and a deep chocolate flavor, making it a decadent dessert that’s surprisingly healthy. The avocados add a creamy base without dairy, while the dark chocolate provides a satisfying, slightly bitter contrast. Naturally sweetened with maple syrup or stevia, this mousse is perfect for anyone following a paleo or keto lifestyle and makes a great Friday dessert to indulge in without guilt.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or stevia (for a lower-carb option)
• 1/4 cup coconut milk (or almond milk)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup (or stevia), coconut milk, vanilla extract, and salt.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness if necessary by adding more maple syrup or stevia.
4. Spoon the mousse into small serving cups or bowls.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Optional: Garnish with shredded coconut, fresh berries, or a drizzle of dark chocolate.

Paleo Chocolate Avocado Mousse is a rich and indulgent dessert that’s both healthy and satisfying. The avocado creates a creamy texture without the need for dairy, while the cocoa powder gives the mousse its chocolatey depth. This dessert is naturally sweetened and low in carbs, making it a great option for those on a paleo or keto diet. It’s quick to make, and with its decadent flavor, it’s sure to become a favorite when you’re craving something sweet yet nourishing.’

Note: More recipes are coming soon!