30+ Delicious Holiday Paleo Baking Recipes to Make Your Season Bright

The holiday season is synonymous with indulgent treats, but for those following a Paleo lifestyle, it can sometimes feel like a challenge to enjoy the festive flavors while staying true to dietary preferences.

However, fear not—there’s no need to miss out on those delicious seasonal baked goods!

With a bit of creativity and some simple ingredient swaps, you can indulge in sweet, satisfying treats that are both Paleo-friendly and full of holiday spirit.

Whether you’re hosting a holiday party, preparing a festive breakfast, or simply looking for a guilt-free dessert to enjoy with family and friends, our roundup of over 30 holiday Paleo baking recipes has got you covered.

From spiced cookies and decadent bars to rich cakes and comforting muffins, these recipes offer a healthier twist on classic holiday treats, using wholesome, nourishing ingredients like almond flour, coconut flour, and natural sweeteners.

Get ready to fill your home with the irresistible aroma of fresh-baked goods—all without compromising your health goals.

30+ Delicious Holiday Paleo Baking Recipes to Make Your Season Bright

The holiday season is the perfect time to enjoy delicious, comforting baked goods without the guilt.

With these 30+ Paleo baking recipes, you can create mouthwatering treats that are free from grains, gluten, and refined sugars, while still delivering on flavor and texture.

Whether you’re catering to guests with dietary restrictions or simply looking to make healthier choices, these recipes will add a nourishing touch to your holiday celebrations.

Embrace the holiday spirit with every bite, knowing that each treat you make is a wholesome, Paleo-approved delight.

Paleo Gingerbread Cookies

These Paleo Gingerbread Cookies bring the warm, aromatic spices of the holiday season without any grains or refined sugars. Made with almond flour and sweetened with coconut sugar, these cookies have a soft, chewy texture and a delightful spice blend of cinnamon, ginger, and cloves. They’re perfect for holiday parties, gift-giving, or as a treat alongside a cup of tea.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup molasses
• 1 large egg
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a separate bowl, whisk together the melted coconut oil, molasses, egg, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll the dough into small balls and place them on the baking sheet. Flatten each ball slightly with the back of a spoon.
6. Bake for 8-10 minutes or until the edges are golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Paleo Gingerbread Cookies capture the essence of the holidays while keeping things healthy and delicious. The warm spices create a festive aroma in your kitchen, and the almond flour base offers a soft, chewy texture that’s satisfying without any grain. Whether you’re sharing them with family or enjoying them solo, these cookies are a perfect addition to your Paleo holiday treats.

Paleo Pumpkin Bread

This Paleo Pumpkin Bread is a moist, spiced loaf made without any gluten, grains, or refined sugar. Using coconut flour and almond flour, it’s a great option for a hearty breakfast or dessert during the fall and winter seasons. The natural sweetness from pumpkin and maple syrup makes it a crowd-pleaser.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line with parchment paper.
2. In a large bowl, combine the pumpkin puree, almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, maple syrup, and vanilla extract together.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined.
5. Fold in the nuts, if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes or until a toothpick comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Paleo Pumpkin Bread is a wholesome and festive treat for the season. The use of almond flour and coconut flour gives it a slightly dense yet moist texture, while the pumpkin puree and spices create a comforting flavor profile that evokes the holidays. Enjoy it as a breakfast option or a delicious snack with a cup of coffee.

Paleo Chocolate Cranberry Bark

This Paleo Chocolate Cranberry Bark is a quick and easy treat that combines rich dark chocolate with the tartness of dried cranberries and the crunch of nuts. It’s a great holiday snack that’s both decadent and nutritious, offering the perfect balance of sweetness and bitterness.

Ingredients:

• 8 oz dark chocolate (85% cocoa or higher)
• 1/2 cup dried cranberries (unsweetened)
• 1/4 cup chopped almonds or pistachios
• 1/4 tsp sea salt (optional)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in 30-second intervals, stirring in between.
3. Once melted, pour the chocolate onto the prepared baking sheet and spread it into an even layer.
4. Sprinkle the dried cranberries and chopped nuts evenly over the melted chocolate.
5. Optional: Sprinkle a pinch of sea salt over the top for an added touch of flavor.
6. Place the baking sheet in the refrigerator for at least 2 hours or until the chocolate has hardened.
7. Once set, break the bark into pieces and serve.

This Paleo Chocolate Cranberry Bark is a delicious and festive treat that brings together the rich taste of dark chocolate with the tartness of cranberries and the crunch of nuts. It’s incredibly easy to make and perfect for the holiday season, offering a sweet yet healthy alternative to traditional sugary treats. Store it in the fridge to keep it crisp, and share with loved ones for a festive touch.

Paleo Cinnamon Rolls

These Paleo Cinnamon Rolls are a grain-free and dairy-free version of a classic breakfast treat. With a soft, fluffy almond flour dough and a sweet cinnamon filling, these rolls are the perfect indulgence for the holidays. Topped with a simple Paleo-friendly glaze, they make for a comforting breakfast or dessert that everyone can enjoy.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut sugar (for filling)
• 2 tbsp ground cinnamon (for filling)
• 1/4 cup coconut butter (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to form a dough.
5. On a parchment-lined surface, roll out the dough into a rectangle about 1/4-inch thick.
6. In a small bowl, combine the coconut sugar and cinnamon. Sprinkle the mixture evenly over the dough.
7. Carefully roll up the dough and slice it into 8 pieces.
8. Place the rolls on the baking sheet and bake for 18-20 minutes, or until golden brown.
9. While the rolls bake, melt the coconut butter and drizzle it over the rolls once they are finished baking.

These Paleo Cinnamon Rolls are a perfect breakfast or brunch option that still offers the delicious cinnamon flavor we love from traditional rolls. The almond flour dough provides a fluffy texture while being completely grain-free, and the coconut butter glaze adds a sweet, creamy finish. They’re a wonderful, guilt-free treat to start off your holiday mornings.

Paleo Apple Crisp

Paleo Apple Crisp is a warm and comforting dessert that’s perfect for the holiday season. Made with tender apples, cinnamon, and a crumbly almond flour topping, this dessert is both satisfying and healthy. Served with a dollop of coconut whipped cream or a scoop of Paleo ice cream, it’s sure to be a crowd-pleaser.

Ingredients:

• 4-5 medium apples (such as Honeycrisp or Gala), peeled and sliced
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp maple syrup
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup chopped pecans or walnuts
• 1/4 cup coconut oil, melted
• 2 tbsp coconut sugar
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with coconut oil.
2. In a large bowl, toss the apple slices with cinnamon, nutmeg, and maple syrup. Spread the apples evenly in the prepared baking dish.
3. In another bowl, combine the almond flour, coconut flour, chopped nuts, coconut oil, coconut sugar, and salt to create the crumbly topping.
4. Sprinkle the topping evenly over the apples.
5. Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.
6. Let the apple crisp cool for 10 minutes before serving.

This Paleo Apple Crisp is a fantastic way to enjoy the flavors of baked apples without any refined sugar or grains. The nutty, crumbly topping adds a satisfying crunch, while the tender apples provide a naturally sweet base. This dish makes for a perfect ending to a holiday meal or a cozy dessert after a long winter’s day.

Paleo Pecan Pie Bars

Paleo Pecan Pie Bars are a delicious, grain-free twist on the classic pecan pie. Made with a Paleo-friendly crust and a rich, caramel-like filling, these bars are just as indulgent as the traditional version but without any refined sugar or gluten. They’re the perfect treat for a holiday gathering or a sweet snack.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1/4 tsp salt
• For the filling:
  • 1 cup pecans, chopped
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt

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 medium bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, and salt. Press the mixture into the bottom of the prepared baking dish to form an even layer.
3. Bake the crust for 10-12 minutes, or until it’s lightly golden.
4. While the crust is baking, make the filling: In a bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, eggs, vanilla extract, and salt until smooth.
5. Stir in the chopped pecans, and pour the mixture over the baked crust.
6. Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set.
7. Let the bars cool completely before slicing into squares.

These Paleo Pecan Pie Bars offer all the richness and flavor of traditional pecan pie but with healthier, grain-free ingredients. The almond flour crust is buttery and slightly sweet, while the filling is sticky and caramelized with just the right amount of crunch from the pecans. These bars are the perfect treat to bring to your next holiday gathering, offering a healthier way to enjoy a classic favorite.

Paleo Chocolate Peppermint Truffles

These Paleo Chocolate Peppermint Truffles are a rich, creamy, and festive treat perfect for the holiday season. Made with dark chocolate, coconut milk, and a hint of peppermint, these truffles are dairy-free, gluten-free, and free from refined sugars. They’re a luxurious yet healthy indulgence for any holiday gathering or gift exchange.

Ingredients:

• 8 oz dark chocolate (85% cocoa or higher)
• 1/4 cup full-fat coconut milk
• 1 tsp peppermint extract
• 1 tbsp coconut oil
• 1/4 cup unsweetened cocoa powder (for coating)
• 1/4 cup shredded coconut (for coating, optional)

Instructions:

1. In a heatproof bowl, melt the dark chocolate and coconut oil over a double boiler, stirring until smooth.
2. Once melted, remove the bowl from heat and stir in the coconut milk and peppermint extract.
3. Let the mixture cool slightly, then refrigerate for about 1 hour, or until the mixture is firm enough to scoop.
4. Once firm, use a spoon or cookie scoop to form the chocolate into small balls.
5. Roll each truffle in cocoa powder or shredded coconut, ensuring they are evenly coated.
6. Place the truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.
7. Serve chilled or at room temperature.

These Paleo Chocolate Peppermint Truffles are a decadent holiday treat that combines the richness of dark chocolate with the refreshing flavor of peppermint. They are easy to make, require minimal ingredients, and make for a wonderful homemade gift. The creamy texture and perfect balance of flavors will leave everyone wanting more, making them a holiday favorite.

Paleo Shortbread Cookies

These Paleo Shortbread Cookies are a buttery, crumbly delight that’s perfect for the holiday season. Made with almond flour and coconut flour, they have the same melt-in-your-mouth texture as traditional shortbread, but without any grains or dairy. These cookies are simple to make and are a great addition to your holiday cookie platter.

Ingredients:

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

Instructions:

1. Preheat the 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, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until the dough comes together.
3. Roll the dough into a ball and flatten it slightly with your hands or a rolling pin to about 1/4-inch thick.
4. Use a cookie cutter to shape the dough into your desired cookie shapes and place them on the prepared baking sheet.
5. Bake for 10-12 minutes, or until the edges are lightly golden.
6. Let the cookies cool completely on the baking sheet before serving.

These Paleo Shortbread Cookies are a simple, timeless treat that captures the spirit of the holidays. With a delicate crunch and a rich, buttery flavor, they’re a great snack on their own or can be decorated with Paleo-friendly icing for extra festive flair. Enjoy them with a cup of tea or share them with loved ones for a delicious treat.

Paleo Carrot Cake Muffins

These Paleo Carrot Cake Muffins are a healthy twist on the traditional carrot cake, perfect for holiday mornings or as a grab-and-go snack. Made with almond flour and sweetened with maple syrup, these muffins are light, moist, and packed with warm spices. They’re also loaded with grated carrots, making them both tasty and nutritious.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded carrots
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the shredded carrots and chopped nuts, if using.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Paleo Carrot Cake Muffins are a deliciously healthy option for the holiday season. The natural sweetness from the carrots and maple syrup pairs perfectly with the warm spices, creating a flavor that’s both comforting and festive. The almond flour base ensures they are soft and moist, while the optional nuts add a bit of crunch. These muffins are great for breakfast, dessert, or an afternoon snack.

Paleo Gingerbread Cookies

These Paleo Gingerbread Cookies are a spicy and sweet treat perfect for the holiday season. Made with almond flour and coconut flour, they are gluten-free and grain-free but still have that rich, molasses-based flavor we love in gingerbread. Whether you’re decorating them or enjoying them plain, these cookies are a holiday must-have.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• Pinch of sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup molasses
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the 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, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, molasses, maple syrup, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
5. Roll the dough between two sheets of parchment paper to about 1/4-inch thickness.
6. Use cookie cutters to cut out gingerbread shapes and place them on the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges are golden.
8. Allow the cookies to cool completely before decorating with Paleo-friendly icing or serving.

These Paleo Gingerbread Cookies capture all the warmth and spice of traditional gingerbread, but without any refined sugar or gluten. The molasses and spices create a deep, rich flavor, while the almond flour provides a perfect crumbly texture. These cookies are wonderful for holiday parties or as a sweet, homemade gift.

Paleo Cranberry Orange Muffins

These Paleo Cranberry Orange Muffins are a festive and bright addition to your holiday baking repertoire. The tart cranberries and sweet orange zest combine for a refreshing, flavorful muffin that’s both healthy and indulgent. Made with almond flour, they’re grain-free, moist, and full of holiday cheer.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• Zest of 1 orange
• 1/2 cup fresh cranberries, chopped
• 1 tsp vanilla extract
• 1/4 cup orange juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, orange zest, vanilla extract, and orange juice.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chopped cranberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These Paleo Cranberry Orange Muffins are bursting with fresh, festive flavors. The tart cranberries and bright orange zest balance each other perfectly, creating a light yet satisfying treat. Almond flour keeps the muffins moist and tender, making them a great choice for breakfast, brunch, or a light snack during the holiday season.

Paleo Pumpkin Pie Bars

These Paleo Pumpkin Pie Bars are a healthier version of the classic pumpkin pie, made with a nut-based crust and a rich, spiced pumpkin filling. Perfect for Thanksgiving or Christmas, these bars are full of warm spices, creamy pumpkin, and a crispy, buttery crust, all without grains or refined sugar.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 tsp cinnamon
  • Pinch of salt
• For the filling:
  • 1 1/2 cups pumpkin puree
  • 3 large eggs
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish with coconut oil.
2. For the crust: In a bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, cinnamon, and salt. Stir until a dough forms.
3. Press the dough into the bottom of the prepared baking dish to form an even layer.
4. Bake the crust for 10-12 minutes, or until golden.
5. For the filling: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, spices, vanilla extract, and coconut milk until smooth.
6. Pour the filling over the baked crust and spread evenly.
7. Bake for 30-35 minutes, or until the filling is set and a toothpick inserted comes out clean.
8. Allow the bars to cool completely before slicing into squares.

These Paleo Pumpkin Pie Bars are a wonderful, healthier alternative to traditional pumpkin pie. The almond flour and coconut flour crust adds a satisfying crunch that pairs perfectly with the smooth, spiced pumpkin filling. These bars are perfect for a holiday dessert table and make a great grab-and-go snack for guests looking for something delicious and grain-free.

Paleo Apple Cinnamon Donuts

These Paleo Apple Cinnamon Donuts are a warm and comforting treat that brings all the flavors of autumn to your holiday season. Made with almond flour and sweetened with maple syrup, they are light, fluffy, and full of fresh apple flavor. Perfect for breakfast or an afternoon snack, these donuts are a grain-free, dairy-free delight that everyone will enjoy.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup finely chopped apple (preferably a firm variety like Granny Smith)
• 1/4 cup almond milk (or coconut milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan with coconut oil.
2. In a large bowl, combine the almond flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chopped apple.
6. Spoon the batter into the donut pan, filling each cavity about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These Paleo Apple Cinnamon Donuts are a healthy yet indulgent treat that captures the essence of fall. The combination of apple and cinnamon gives these donuts a cozy, comforting flavor, while the almond flour keeps them light and tender. Serve them at your next holiday brunch or enjoy them as a snack to satisfy your sweet tooth.

Paleo Chocolate Coconut Bars

These Paleo Chocolate Coconut Bars are a rich and decadent dessert that combines the perfect balance of dark chocolate and coconut. With a crunchy coconut base and a silky chocolate topping, these bars are an ideal holiday treat that’s naturally sweetened and free from grains and dairy.

Ingredients:

• For the crust:
  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup coconut flour
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • Pinch of salt
• For the topping:
  • 6 oz dark chocolate (85% cocoa or higher)
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 350°F (175°C) and line a small baking dish (8×8-inch) with parchment paper.
2. For the crust: In a bowl, mix together the shredded coconut, coconut flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until the mixture forms a sticky dough.
3. Press the coconut mixture evenly into the bottom of the prepared baking dish.
4. Bake for 10-12 minutes, or until golden brown.
5. For the topping: In a heatproof bowl, melt the dark chocolate and coconut oil over a double boiler, stirring until smooth.
6. Once melted, stir in the maple syrup and pour the chocolate mixture over the baked coconut crust.
7. Spread the chocolate evenly with a spatula, then refrigerate for at least 1 hour to allow the bars to set.
8. Once set, slice into squares or bars and serve.

These Paleo Chocolate Coconut Bars are a rich and satisfying dessert with the perfect balance of sweetness from the maple syrup and richness from the dark chocolate. The coconut crust adds a lovely crunch, making each bite an indulgent treat. These bars are ideal for holiday parties or as a sweet gift to share with friends and family.

Paleo Pecan Pie Bars

These Paleo Pecan Pie Bars are a healthier version of the classic pecan pie, with a buttery almond flour crust and a rich, caramelized pecan filling. With no refined sugar and no gluten, they’re a perfect dessert for your holiday table. The blend of maple syrup, coconut sugar, and toasted pecans offers a deliciously sweet and nutty flavor that’s sure to impress.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
• For the filling:
  • 1 1/2 cups pecans, roughly chopped
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 large eggs
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • Pinch of sea salt

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, mix the almond flour, coconut flour, melted coconut oil, sea salt, and vanilla extract. Stir until the dough comes together.
3. Press the dough evenly into the bottom of the prepared baking dish.
4. Bake the crust for 8-10 minutes, or until lightly golden.
5. For the filling: In a medium bowl, whisk together the maple syrup, coconut sugar, eggs, melted coconut oil, vanilla extract, and sea salt.
6. Stir in the chopped pecans, then pour the filling over the partially baked crust.
7. Bake for an additional 20-25 minutes, or until the filling is set and golden brown.
8. Let the bars cool completely in the pan before slicing into squares.

These Paleo Pecan Pie Bars are a delicious and refined-sugar-free alternative to traditional pecan pie. The almond flour crust provides a buttery, slightly sweet base, while the caramelized pecan topping offers the perfect crunch and richness. These bars are an ideal dessert for your holiday gatherings, offering a healthier twist on a classic favorite.

Note: More recipes​ are coming soon!