I know you don't like recipe intros, so let's get right to the list of 9 Easter Dessert Recipes that are dairy-free, gluten-free, soy-free, and have no added sugars! With no more than 7 ingredients, enjoy the easy desserts that your family will love!
Coconut Macaroons
2 cups unsweetened shredded coconut
1/4 cup ChocZero maple syrup
2 tablespoons coconut flour
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Pinch of salt
Vegan chocolate chips for decoration (optional)
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix shredded coconut, maple syrup, coconut flour, melted coconut oil, vanilla extract, and salt until well combined.
3. Use a small cookie scoop to form the mixture into balls and place them on the prepared baking sheet.
4. Bake for 15-18 minutes or until lightly golden brown.
5. Let cool completely before serving. Optional: drizzle with melted vegan chocolate for decoration.
Carrot Cake Energy Bites
1 cup shredded carrots
3/4 cup pitted dates
1 cup raw walnuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of salt
Shredded coconut for rolling (optional)
1. In a food processor, combine shredded carrots, dates, walnuts, cinnamon, nutmeg, and salt. Pulse until the mixture comes together and forms a dough.
2. Roll the dough into small balls and coat with shredded coconut if desired.
3. Refrigerate for at least 30 minutes before serving.
Fruit Skewers
Assorted fruits (strawberries, pineapple, kiwi, grapes, etc.)
Wooden skewers
1. Wash and chop the fruits into bite-sized pieces.
2. Thread the fruit onto wooden skewers in a colorful pattern.
3. Serve immediately or refrigerate until ready to serve.
Almond Butter Banana Bites
2 ripe bananas, peeled and sliced
1/4 cup almond butter (or your favorite nut butter)
2 tablespoons unsweetened shredded coconut
2 tablespoons chopped almonds
Spread almond butter onto banana slices.
Sprinkle with shredded coconut and chopped almonds.
Serve immediately or refrigerate until ready to serve.
Chocolate Covered Strawberries
1 pint strawberries, washed and dried
1/2 cup dairy-free dark chocolate chips
1 teaspoon coconut oil
1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
3. Dip each strawberry into the melted chocolate, letting any excess drip off, and place it on the prepared baking sheet.
4. Refrigerate until the chocolate is set, about 15 minutes.
Apple Nachos
2 apples, thinly sliced
2 tablespoons almond butter (or favorite nut butter)
2 tablespoons unsweetened shredded coconut
2 tablespoons chopped nuts (such as almonds or walnuts)
1 tablespoon hemp seeds (optional)
1. Arrange apple slices on a plate.
2. Drizzle almond butter over the apple slices.
3. Sprinkle with shredded coconut, chopped nuts, and hemp seeds if using.
4. Serve immediately.
Frozen Yogurt Bark
2 cups dairy-free yogurt (such as coconut or almond yogurt)
1/4 cup mixed berries (blueberries, raspberries, strawberries)
2 tablespoons unsweetened shredded coconut
2 tablespoons chopped nuts (such as almonds or walnuts)
1. Line a baking sheet with parchment paper.
2. Spread yogurt evenly onto the parchment paper.
3. Sprinkle mixed berries, shredded coconut, and chopped nuts over the yogurt.
4. Freeze for at least 2 hours, then break into pieces and serve.
Almond Butter Cups
1/2 cup almond butter (or favorite nut butter)
1/4 cup coconut oil, melted
2 tablespoons CRAVE cocoa blend powder
1. Mix almond butter, melted coconut oil, and Crave in a bowl.
2. Pour the mixture into mini muffin cups lined with paper liners.
3. Freeze until firm, then enjoy!
Rice Crispy Treats
4 cups gluten-free rice cereal
1/2 cup Nature’s Hollow honey
1/2 cup almond butter (or favorite nut butter)
1. In a saucepan, heat honey and almond butter over low heat until smooth.
2. Remove from heat and stir in rice cereal until well coated.
3. Press the mixture into a greased 9x9 inch pan and let cool before cutting into squares.