Looking for sweet treats that actually feel good to eat? These Paleo desserts are perfect for anyone who wants something tasty but made with real, simple ingredients. From fudgy brownies to fruity tarts, these recipes use things like nuts, coconut, and natural sweeteners to create desserts that satisfy your sweet tooth without the junk.

The best part? Most of these Paleo treats are super easy to make. Some take just 20–30 minutes from start to finish, so you can whip up something sweet without spending hours in the kitchen. Even classic favorites get a fun twist with Paleo baking, making them a hit for any snack or dessert table.

If you want a quick solo snack or something to share with friends and family, these Paleo sweets fit the bill.

From baked goodies to no-bake desserts, you’ll find plenty of ideas that are simple, delicious, and full of flavor. These recipes prove that desserts can be both tasty and made with ingredients you actually recognize.

Flourless Paleo Chocolate Torte With Almond Crunch

This Flourless Paleo Chocolate Torte is a showstopper. The rich, dark chocolate filling is smooth and creamy, making it a perfect treat for chocolate lovers. Topped with crunchy almonds, it adds a delightful texture that complements the torte beautifully. The presentation is stunning, with the torte sitting elegantly on a wooden board, surrounded by fresh berries. The contrast of the dark chocolate against the vibrant colors of the strawberries and blackberries makes it visually appealing.

Making this dessert is simple. You only need a few ingredients, and the steps are easy to follow. It’s a great option for gatherings or a special treat at home. Plus, it’s gluten-free and fits perfectly into a Paleo diet!

Ingredients

• 1 cup dark chocolate chips (dairy-free if needed)
• 1/2 cup almond butter
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped almonds (for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round cake pan with coconut oil or line it with parchment paper.
2. In a microwave-safe bowl, melt the chocolate chips until smooth. Stir in the almond butter, honey (or maple syrup), eggs, vanilla extract, and salt until well combined.
3. Pour the mixture into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the edges are set and the center is slightly soft.
4. Let the torte cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Once cooled, sprinkle the chopped almonds on top. Slice and serve with fresh berries for an extra touch!

Edible Paleo Cookie Dough Bites With Coconut & Almond Butter

These edible Paleo cookie dough bites are a delightful treat that fits perfectly into a healthy lifestyle. Made with wholesome ingredients, they offer a sweet indulgence without the guilt. The combination of coconut and almond butter gives these bites a rich flavor and a satisfying texture. Plus, they are super easy to make!

Picture a bowl filled with golden, round bites coated in shredded coconut and sprinkled with slivers of almonds. They look inviting and are perfect for snacking. Whether you need a quick energy boost or a sweet treat after dinner, these cookie dough bites are a fantastic choice.

Let’s get into the ingredients and how to whip these up in no time!

Ingredients

• 1 cup almond butter
• 1/2 cup honey or maple syrup
• 1/4 cup coconut flour
• 1/2 cup shredded coconut
• 1/4 cup almond slivers
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions

1. Mix Ingredients: In a large bowl, combine almond butter, honey (or maple syrup), coconut flour, shredded coconut, vanilla extract, and sea salt. Stir until well combined.
2. Form Bites: Use your hands to roll the mixture into small balls, about 1 inch in diameter. If the mixture is too sticky, add a little more coconut flour.
3. Coat Bites: Roll each ball in the almond slivers to coat. This adds a nice crunch!
4. Chill: Place the bites on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to firm up.
5. Enjoy: Once chilled, enjoy your delicious Paleo cookie dough bites! Store any leftovers in an airtight container in the fridge.

Paleo Mini Pumpkin Pies With A Cinnamon Nut Crust (Paleo Twist)

These Paleo Mini Pumpkin Pies are a delightful treat that captures the essence of fall. Each pie is perfectly sized for individual servings, making them ideal for gatherings or cozy nights in. The vibrant orange filling is rich and creamy, showcasing the natural sweetness of pumpkin. Topped with a dollop of whipped coconut cream, these mini pies are sure to impress.

The crust is where the magic happens. Made from a blend of nuts and spices, it adds a crunchy texture that complements the smooth pumpkin filling. The hint of cinnamon brings warmth and nostalgia, making each bite feel like a hug in dessert form.

Whether you’re following a Paleo diet or just looking for a healthier dessert option, these mini pumpkin pies are a fantastic choice. They are gluten-free, dairy-free, and packed with flavor. Plus, they’re easy to make and perfect for any occasion!

Ingredients

• 1 cup almond flour
• 1/2 cup pecans, finely chopped
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup coconut milk
• 1/4 cup honey or maple syrup (for filling)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt (for filling)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, chopped pecans, melted coconut oil, honey, cinnamon, and salt. Mix until it forms a dough.
3. Press the dough into the bottom and sides of a muffin tin to form mini pie crusts.
4. Bake the crusts for 10-12 minutes until golden brown. Remove from the oven and let cool.
5. In another bowl, mix pumpkin puree, coconut milk, honey, vanilla extract, pumpkin spice, and salt until smooth.
6. Pour the pumpkin filling into the cooled crusts, filling them about 3/4 full.
7. Bake for an additional 20-25 minutes until the filling is set.
8. Let the pies cool completely before removing them from the muffin tin.
9. Top with whipped coconut cream and a sprinkle of cinnamon before serving.

Paleo Cinnamon Rolls With Cashew Cream Glaze

These Paleo cinnamon rolls are a delightful treat that fits perfectly into a healthy lifestyle. They are soft, fluffy, and topped with a creamy cashew glaze that takes them to another level. The rolls are made without gluten or refined sugars, making them a great option for anyone following a Paleo diet.

The image shows three beautifully stacked cinnamon rolls, each drizzled with a luscious cashew cream glaze. The glaze is smooth and glossy, with a hint of cinnamon sprinkled on top. The warm, golden-brown rolls are surrounded by scattered cashews and cinnamon sticks, adding to the inviting look of this dessert.

Making these rolls is a fun process. You’ll start by preparing the dough, then roll it out and fill it with a sweet cinnamon mixture. After baking, the cashew cream glaze is the perfect finishing touch, making these rolls not just a treat for the taste buds but also a feast for the eyes.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup raw cashews, soaked for 2 hours
• 1/4 cup coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract (for glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Combine the wet and dry ingredients until a dough forms.
4. Roll out the dough between two sheets of parchment paper into a rectangle. Spread a thin layer of melted coconut oil and sprinkle cinnamon over it.
5. Roll the dough tightly and slice it into 1-inch thick rolls. Place them in the prepared baking dish.
6. Bake for 20-25 minutes until golden brown. Let them cool slightly.
7. For the glaze, blend soaked cashews, coconut milk, maple syrup, and vanilla extract until smooth. Adjust the consistency with more coconut milk if needed.
8. Drizzle the cashew cream glaze over the warm cinnamon rolls and serve!

Fudgy Dark Chocolate Paleo Brownies With Walnuts

These fudgy dark chocolate paleo brownies are a real treat for anyone looking to satisfy their sweet tooth without straying from their paleo lifestyle. The rich, dark chocolate flavor shines through, making each bite a delight. Topped with crunchy walnuts, these brownies offer a perfect balance of textures.

The image showcases a plate of brownies, beautifully arranged with a sprinkle of walnuts on top. The deep brown color of the brownies contrasts nicely with the light-colored walnuts, making them look irresistible. The surrounding cocoa powder adds a touch of elegance and hints at the chocolatey goodness within.

Making these brownies is simple and fun. You’ll love how easy it is to whip up a batch for a snack or dessert. They’re perfect for sharing with friends or enjoying all by yourself!

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a large bowl, mix together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until fully mixed. Fold in the chopped walnuts.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let the brownies cool before cutting into squares. Enjoy!

Paleo Gooey Pumpkin Brownies With Pecan Swirl (Paleo-Friendly)

These Paleo Gooey Pumpkin Brownies are a delightful treat that combines rich chocolate with creamy pumpkin. The brownies are layered, featuring a fudgy chocolate base topped with a smooth pumpkin layer and a swirl of pecans for added crunch.

Perfect for fall gatherings or a cozy night in, these brownies are both satisfying and guilt-free.

The image showcases the brownies stacked on a decorative plate, surrounded by autumn leaves and nuts, creating a warm and inviting feel. The vibrant orange pumpkin layer contrasts beautifully with the dark chocolate, making them visually appealing as well as delicious.

Ingredients

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/4 cup coconut sugar
• 1 teaspoon pumpkin spice
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix almond flour, cocoa powder, maple syrup, melted coconut oil, eggs, vanilla extract, baking soda, and salt until smooth.
3. Pour half of the brownie batter into the prepared pan and spread evenly.
4. In another bowl, combine pumpkin puree, coconut sugar, and pumpkin spice. Spread this mixture over the brownie base.
5. Top with the remaining brownie batter and swirl with a knife to create a marbled effect. Sprinkle chopped pecans on top.
6. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool before cutting into squares.

Homemade Paleo Twix Bars With Almond Caramel Layer

If you’re craving a sweet treat that fits into your Paleo lifestyle, these homemade Twix bars are a fantastic choice. They feature a crunchy almond base, a rich caramel layer, and a smooth chocolate topping. The combination of flavors and textures makes them irresistible!

The almond crust is nutty and satisfying, while the caramel layer is made from natural ingredients, ensuring you can enjoy this dessert without the guilt. Topped with a layer of dark chocolate and a sprinkle of sea salt, these bars are perfect for satisfying your sweet tooth.

Making these bars is simple and fun. You can whip them up for a special occasion or just to enjoy at home. They store well in the fridge, so you can have a delicious snack ready whenever you need it.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon salt
• 1/2 cup almond butter
• 1/4 cup coconut milk
• 1/4 cup honey or maple syrup (for caramel)
• 1 cup dark chocolate chips (dairy-free if needed)
• Sea salt for topping

Instructions

1. Prepare the Base: In a bowl, mix almond flour, melted coconut oil, honey, and salt until combined. Press the mixture into the bottom of a lined baking dish.
2. Bake the Base: Preheat the oven to 350°F (175°C). Bake the crust for about 10 minutes until lightly golden. Let it cool.
3. Make the Caramel: In a saucepan, combine almond butter, coconut milk, and honey. Heat over low until smooth and well combined. Pour the caramel over the cooled crust and spread evenly.
4. Chill: Place the dish in the fridge for about 30 minutes to set the caramel layer.
5. Melt the Chocolate: In a microwave or double boiler, melt the dark chocolate chips until smooth. Pour over the caramel layer and spread evenly.
6. Top with Sea Salt: Sprinkle sea salt on top of the chocolate layer.
7. Chill Again: Return the dish to the fridge for another hour to set completely. Once set, cut into bars and enjoy!

Creamy Vanilla Paleo Ice Cream With Coconut Swirls

This creamy vanilla paleo ice cream is a delightful treat that fits perfectly into a healthy lifestyle. The rich, smooth texture is complemented by swirls of coconut, making it a refreshing dessert for warm days. Topped with fresh berries, it not only looks appealing but also adds a burst of flavor.

Making this ice cream is simple and requires just a few ingredients. You can enjoy it guilt-free, knowing it aligns with paleo principles. Whether you’re hosting a gathering or just treating yourself, this ice cream is sure to impress.

Ingredients

• 2 cups coconut milk
• 1/2 cup honey or maple syrup
• 1 tablespoon vanilla extract
• 1/2 cup shredded coconut
• 1/4 teaspoon sea salt
• Fresh berries for topping

Instructions

1. In a mixing bowl, combine coconut milk, honey (or maple syrup), vanilla extract, and sea salt. Whisk until well blended.
2. Stir in the shredded coconut, ensuring it’s evenly distributed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Transfer the ice cream to a container and freeze for at least 2 hours to firm up.
5. Serve in bowls, topped with fresh berries and extra shredded coconut if desired.

Paleo Zesty Lemon Almond Cookies

These Paleo Zesty Lemon Almond Cookies are a delightful treat that brings a burst of flavor to your dessert table. The bright yellow lemons and crunchy almonds make them visually appealing and delicious. The cookies are perfectly sweetened and have a light, zesty flavor that pairs wonderfully with the nutty almond base.

Each cookie is shaped like a flower, adding a fun twist to your baking. The dusting of powdered sugar on top gives them a charming finish. These cookies are not just tasty; they are also gluten-free and made with wholesome ingredients, making them a great choice for anyone following a Paleo diet.

Whether you’re enjoying them with a cup of tea or serving them at a gathering, these cookies are sure to impress. They are easy to make and perfect for any occasion!

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Chopped almonds for garnish
• Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, lemon zest, lemon juice, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Using a cookie cutter, shape the dough into flower shapes and place them on the prepared baking sheet.
6. Sprinkle chopped almonds on top of each cookie for added crunch.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
9. Once cooled, dust with powdered sugar if desired and enjoy!

Paleo Peanut Butter Chocolate Bars (Reese’S Inspired)

If you’re craving a sweet treat that aligns with your paleo lifestyle, these Peanut Butter Chocolate Bars are a must-try! Inspired by the classic Reese’s, these bars are rich, creamy, and oh-so-delicious. The combination of peanut butter and chocolate creates a flavor that feels indulgent while still being healthy.

The image showcases a stack of these bars, drizzled with chocolate and sprinkled with chopped peanuts. They look tempting and are perfect for satisfying your sweet tooth without the guilt. Each bite offers a perfect balance of sweetness and nuttiness, making them a hit for both kids and adults.

Making these bars is simple and requires just a few ingredients. You’ll love how easy they come together, and they make for a great snack or dessert option. Plus, they’re perfect for meal prep!

Ingredients

• 1 cup natural peanut butter
• 1/4 cup honey or maple syrup
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup dark chocolate chips (dairy-free if desired)
• 1 tablespoon coconut oil
• 1/4 cup chopped peanuts (for topping)

Instructions

1. Prepare the Base: In a mixing bowl, combine peanut butter and honey (or maple syrup) until smooth. Stir in almond flour and coconut flour until well mixed.
2. Press into Pan: Line an 8×8 inch baking dish with parchment paper. Press the peanut butter mixture evenly into the bottom of the dish.
3. Melt the Chocolate: In a small saucepan, melt dark chocolate chips and coconut oil over low heat, stirring until smooth.
4. Top the Bars: Pour the melted chocolate over the peanut butter layer, spreading it evenly. Sprinkle chopped peanuts on top for added crunch.
5. Chill: Place the dish in the refrigerator for at least 1 hour to set. Once firm, cut into squares and enjoy!

Paleo Coffee Cake Muffins With Almond Streusel

These Paleo Coffee Cake Muffins are a delightful treat, perfect for breakfast or a snack. Topped with a crunchy almond streusel, they offer a satisfying texture and nutty flavor. The muffins are moist and fluffy, making them a favorite among those who follow a Paleo diet.

The combination of almond flour and coconut flour gives these muffins a unique taste while keeping them grain-free. The sweetness comes from natural sources, ensuring you enjoy a guilt-free indulgence. Whether paired with your morning coffee or enjoyed as an afternoon pick-me-up, these muffins are sure to please.

Let’s get into the recipe so you can whip up a batch of these delicious muffins!

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup sliced almonds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Sprinkle the sliced almonds on top of each muffin.
7. Bake for 20-25 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.

Paleo Apple Pie Bars With Coconut Crust (Vegan + Paleo)

These Paleo Apple Pie Bars are a delightful twist on the classic dessert. The image showcases a stack of golden bars topped with thin apple slices, resting on a white plate. The coconut crust adds a unique flavor and texture, making these bars both satisfying and healthy.

The warm, inviting colors of the apples and the crumbly topping make this dessert visually appealing. You can see some apple slices arranged neatly beside the bars, hinting at the fresh ingredients used. The background features a cozy kitchen setting, perfect for enjoying homemade treats.

These bars are not just easy to make, but they also fit perfectly into a Paleo and vegan diet. They are sweetened naturally and packed with wholesome ingredients. Whether you’re looking for a snack or a dessert, these bars will surely hit the spot!

Ultimate Fudgy Paleo Brownies With Hazelnut Crunch

These fudgy paleo brownies are a chocolate lover’s dream. The rich, dark chocolate base is perfectly complemented by the crunchy hazelnuts sprinkled on top. The combination creates a delightful texture that makes each bite satisfying. The brownies are not only delicious but also made with wholesome ingredients, fitting perfectly into a paleo lifestyle.

The image showcases a plate of these brownies, beautifully arranged and topped with chopped hazelnuts. Surrounding the plate are scattered hazelnuts, hinting at the nutty flavor that enhances the chocolate. The rustic wooden background adds warmth, making the brownies look even more inviting.

Ready to whip up a batch? Here’s how to make these tasty treats!

Ingredients

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped hazelnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a large bowl, mix together almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until fully mixed. Fold in half of the chopped hazelnuts.
5. Pour the batter into the prepared baking dish and smooth the top. Sprinkle the remaining hazelnuts on top.
6. Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool before cutting into squares.

Paleo Lemon Bars With Almond Flour Crust (Paleo + Gluten-Free)

Paleo lemon bars are a delightful treat that combines a zesty lemon filling with a crunchy almond flour crust. The bright yellow color of the lemon filling is so inviting, making it hard to resist. These bars are perfect for anyone looking for a gluten-free dessert that still satisfies a sweet tooth.

The image showcases beautifully cut lemon bars topped with fresh lemon slices and a sprinkle of powdered sugar. The vibrant colors of the lemons and the green mint leaves add a fresh touch, making these bars not just tasty but also visually appealing.

Making these lemon bars is simple and fun. You’ll love how the almond flour crust complements the tangy lemon filling. It’s a great way to enjoy a classic dessert while sticking to paleo and gluten-free guidelines.

Ingredients

• 1 ½ cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup honey or maple syrup (for filling)
• 1/4 teaspoon baking powder

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
2. In a bowl, mix almond flour, melted coconut oil, honey, and salt until combined. Press the mixture into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool slightly.
4. In another bowl, whisk together the eggs, lemon juice, lemon zest, honey, and baking powder until smooth.
5. Pour the lemon mixture over the crust and bake for an additional 20-25 minutes until set.
6. Let the bars cool completely before slicing. Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.

Paleo Strawberry Shortcake With Coconut Whipped Cream

This Paleo Strawberry Shortcake is a delightful treat that brings together the sweetness of fresh strawberries and the creaminess of coconut whipped cream. The shortcake is light and fluffy, made without any grains or refined sugars, making it a perfect dessert for those following a Paleo diet.

The image showcases a beautifully layered shortcake topped with luscious strawberries and a generous dollop of coconut whipped cream. The vibrant red strawberries pop against the soft, pale cake, creating a feast for the eyes as well as the taste buds. Garnished with a sprig of mint and a sprinkle of coconut, this dessert looks as good as it tastes!

To make this delicious dessert, you’ll need simple ingredients that are easy to find. It’s a great way to enjoy a classic dessert while sticking to your health goals. Let’s get into the details of how to whip up this delightful Paleo Strawberry Shortcake!

Chewy Paleo Chocolate Chip Cookies With Cashew Butter

These chewy Paleo chocolate chip cookies are a delightful treat that everyone will love. Made with cashew butter, they offer a rich and nutty flavor that pairs perfectly with the sweetness of chocolate chips. The cookies are golden brown and slightly crisp on the outside while remaining soft and chewy on the inside. They are perfect for satisfying your sweet tooth without straying from your Paleo diet.

The combination of cashew butter and chocolate creates a deliciously satisfying snack. Whether you enjoy them with a glass of almond milk or on their own, these cookies are sure to become a favorite. Plus, they are simple to make, making them a great choice for a quick dessert or snack.

Ingredients

• 1 cup cashew butter
• 1/2 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cashew butter, honey (or maple syrup), egg, and vanilla extract. Mix until smooth.
3. Add in the baking soda and salt, stirring until well combined.
4. Fold in the dark chocolate chips.
5. Using a spoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Paleo Chocolate Crinkle Cookies With Almond Flour & Coconut Sugar

These Paleo Chocolate Crinkle Cookies are a delightful treat that everyone will love. They have a rich chocolate flavor and a unique crinkled appearance that makes them visually appealing. The combination of almond flour and coconut sugar keeps them gluten-free and refined sugar-free, making them a perfect choice for those following a Paleo diet.

In the image, you can see a beautiful plate of these cookies, dusted with powdered sugar. The contrast between the dark chocolate and the white sugar creates an eye-catching look. Surrounding the cookies are some almonds and cocoa powder, hinting at the delicious ingredients used in this recipe.

These cookies are not just tasty; they are also easy to make. With simple ingredients and straightforward steps, you can whip up a batch in no time. They are perfect for sharing at gatherings or enjoying with a cup of coffee at home.

Ingredients

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, cocoa powder, coconut sugar, salt, and baking powder.
3. In another bowl, whisk together the eggs and vanilla extract.
4. Combine the wet and dry ingredients, mixing until a dough forms.
5. Chill the dough in the refrigerator for about 30 minutes.
6. Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
7. Roll each ball in powdered sugar until fully coated.
8. Place the balls on the prepared baking sheet, spacing them apart.
9. Bake for 10-12 minutes, until the cookies are set and crinkled.
10. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.