Paleo Desserts That Are Sure To Satisfy Any Sweet Tooth

Many people think that adopting a paleo or gluten-free lifestyle means having to give up the sweet treats that they love. However, the truth is, there are many paleo desserts recipes out there that easily rival the sweet flavor of all your favorite traditional desserts. So whether you are looking for a simple treat that you can enjoy anytime of day or a gourmet dessert that is sure to impress all of your friends and family at your next dinner party, you can count on these paleo diet desserts recipes to satisfy.

No Bake Paleo Dessert Recipes

There is nothing easier than a dessert that doesn’t even require baking. The recipes in this section rely on a minimal number of paleo desserts are easy to make with a hurry without ever turning on your oven.

No Bake Almond Joy Bars

If you are a big fan of Almond Joy candy bars, you are going to love this no bake paleo desserts. With all the flavor of the traditional candy bar, you may feel like you are cheating but don’t be fooled, this dessert is 100% paleo friendly.

Your Shopping List

3/4 cup almond butter
2/3 cup coconut butter, softened
1/4 cup coconut oil, melted
1/3 cup cocoa powder
2 cups unsweetened coconut
1/2 teaspoon almond flavor
1/3 cup coconut sugar
1/4 teaspoon vanilla bean paste
Pinch of sea salt
3 tablespoons agave nectar
1/3 cup coarsely chopped almonds

Let’s get cooking

Begin by preparing an 8×8 inch glass baking dish by lining it with parchment paper and lightly greasing the bottom and sides with coconut oil.

Next, whisk together almond butter, coconut oil, coconut sugar, cocoa powder, vanilla bean paste, and salt. This will be the crust for your bars.

Firmly press the crust mixture into your prepared pan and place in the refrigerator while you prepare the second layer.

To make the second layer, begin by placing your coconut in a medium size mixing bowl and setting aside. In a separate bowl, whisk together your coconut butter, agave nectar, and almond flavoring.

Pour the coconut butter mixture over the coconut and mix well. Remove pan from refrigerator and press second layer into the pan. Top with chopped almonds. You can also drizzle ganache over the bars if you like.

Now simply place the bars back into the refrigerator and allow to cool until completely set.

No Bake Coconut Crack Bars

The sweet flavor of these delicious coconut bars would surely have you addicted even if you had to spend hours slaving over a hot stove to make them. However, when you consider that these bars can be made in about 10 minutes without ever turning on the stove, you may just find that you crave them every single day. It’sm probably, one of the best paleo desserts.

Your Shopping List

1 cup unsweetened coconut, shredded
1/2 teaspoon pure vanilla extract
1/4 cup pure maple syrup
1/8 teaspoon sea salt
2 tablespoons coconut oil

Let’s Get Cooking

To make these delicious bars, simply place all of your ingredients into a food processor and mix well. While you can mix the ingredients by hand if you don’t have a food processor, this will add a few minutes to your prep time to ensure all of the ingredients are fully incorporated.

Now, just take your coconut mixture and press it firmly into a small glass baking dish and stick it in the freezer for 10-15 minutes or until fully set. If you don’t have enough room in your freezer for your baking dish, you can also choose to refrigerate the bars for about an hour.

To take the sweet flavor of these bars up a notch, you can also add a few raw chocolate chips to the recipe.

No Bake Strawberry Cheesecake Jars

Strawberry cheesecake is at the top of many people’s favorite desserts list. Unfortunately, traditional cheesecake recipes are not paleo friendly. Thankfully, this does not need to stop you from eating this easy paleo dessert that you love so much. In fact, this paleo desserts recipe will allow you to do so in perfectly individual portions.

Your Shopping List

1 cup gluten-free graham cracker crumbs
1 cup cashew pieces
1/4 cup coconut oil, melted
1/2 cup zucchini, peeled and diced
2 tablespoons coconut sugar
2 tablespoons coconut milk
2 tablespoons dark maple syrup
4 tablespoons freshly squeezed lemon juice
1/8 teaspoon sea salt
2 teaspoons pure vanilla extract
4 tablespoons raw honey
2 cups fresh strawberries, hulled and sliced

Let’s Get Cooking

Begin by dividing the graham cracker crumbs into 4 small, wide-mouth mason jars. The jars should be approximately 8oz.

In a medium saucepan, combine strawberries, raw honey, and 2 tablespoons of lemon juice. Using a fork, begin to mash the strawberries so that they combine with the other ingredients. Allow the mixture to come to a boil over medium heat. Once the mixture begins to boil, reduce heat and simmer for 15 minutes or until the sauce begins to thicken. Transfer the sauce to a mason jar or glass bowl and place in fridge while preparing your cheesecake. This will be your strawberry topping.

Next, place your cashews in a blender or food processor and pulse blade until they are finely chopped. Next, add your coconut milk, vanilla, maple syrup, and coconut oil. Blend until the mixture is completely smooth. Now add the zucchini, coconut sugar, 2 tablespoons of lemon juice, and salt. Once again blend until the mixture is smooth and creamy.

Distribute the cheesecake mixture evenly among the four jars. Be sure to leave at least an inch of space at the top of each jar for your strawberry topping. Place all four jars in the freezer for approximately 2 hours or until completely set.

Remove from freezer approximately 15 minutes before serving and top with a heaping serving of strawberry sauce.

While you can make this no bake paleo cheesecake directly before serving, it can also be stored in your freezer for up to 3 weeks. This makes it easy to have some treats on hand for whenever your sweet tooth kicks in.

Redefining The Classics

While trying out new foods can be a fun experience, there is nothing quite like kicking back with one of your favorite foods in hand. That is why the paleo desserts recipes in this section aim to redefine many of the classic desserts that you grew up eating. This makes these recipes perfect for any occasion, even when feeding individuals who are not following a paleo diet.

Chocolate Cake With Chocolate Frosting

There are very few desserts that are as classic as chocolate cake topped with a rich chocolate frosting. Although, if you are like most people, you might think that going paleo means giving up the true rich flavor of chocolate cake. However, while this may be true when dealing with many paleo recipes for chocolate cake, that is not the case with this recipe. The use of honey and dairy-free chocolate chips in this paleo dessert recipe provides a flavor that easily rivals the cakes your mother and grandmother used to bake.

Your Shopping List

For Your Cake

1/2 cup coconut flour
5 heaping tablespoons unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon grain-free baking powder
1/2 cup + 1 tablespoon arrowroot flour
1 teaspoon cinnamon
6 large eggs
1/2 cup coconut milk
1 cup raw honey
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 cup coconut oil
Coconut oil spray for pans

For Your Frosting

1/3 cup water
1 cup coconut butter
2 tablespoons raw honey
10oz dairy-free chocolate chips
1/3 cup unsweetened cocoa powder
1/2 teaspoon pure vanilla extract

Let’s Get Cooking

Begin by preheating your oven to 350 degrees Fahrenheit.

Next, prepare two 8 inch cake pans by lining them with parchment paper and lightly greasing with coconut oil spray and dusting with cocoa powder.

Set the pans aside and in a large mixing bowl combine coconut milk, and vinegar. This mixture will take the place of the buttermilk that is used in many traditional recipes. Place your milk mixture in the fridge.

In another mixing bowl, combine coconut flour, arrowroot flour, cinnamon, baking soda, baking powder, and sea salt. Set aside.

In a small sauce pot, bring 1/2 cup of water to a boil. Once boiling, remove from heat and stir in cocoa powder and coconut oil. Stir until oil has melted and mixture is smooth.

Remove coconut milk mixture from fridge and stir in eggs, vanilla extra, and honey.

Add cocoa powder mixture to bowl with dry ingredients. Stir well.

Next, add your milk and egg mixture to the dry ingredients and mix until all ingredients are incorporated and the batter is smooth.You should expect the batter to be a bit on the thin side.

Finally, divide the batter evenly between both cake pans and bake for approximately 30 minutes or until the center of the cake springs back when touched.

While the cake is cooling, it is time to prepare your frosting.

Begin by placing cocoa powder in a medium size mixing bowl and setting aside.

In a small sauce pot, bring 1/3 cup water to a boil. Remove from heat and pour into bowl with cocoa powder. Mix until the cocoa powder is completely dissolved and smooth.

Place your dairy-free chocolate chips in a microwave-safe bowl. Heat in microwave for approximately 25 seconds. Remove from microwave and stir until completely melted and smooth. Remember, the chocolate will continue to melt as you stir so avoid the temptation to heat for longer as this can easily burn you chocolate.

Using an electric mixer, beat together your coconut butter and honey until fluffy. Add your cocoa powder mixture, melted chocolate, and vanilla and mix well.

When your cake is completely cooled, spread frosting evenly over entire cake. Frosting will thicken and harden as it dries so don’t worry if it appears a bit thin when frosting your cake.

French Silk Brownies

Whether you are craving the rich flavor of traditional brownies or are simply a chocolate lover, you are sure to love this paleo dessert recipe. Best of all, you can easily make these delicious treats in under an hour so they are perfect for those times when a serious sweet tooth craving hits out of the blue or when unexpected company shows up at the door.

Your Shopping List

For Your Brownies

3oz unsweetened chocolate, melted
1 cup grape seed oil
2 teaspoons pure vanilla extract
1 teaspoon natural butter extract
4 large eggs
2 1/2 cups coconut sugar
1/2 teaspoon cornstarch
2 tablespoons almond flour
1/3 cup + 1 tablespoon cocoa powder
3/4 teaspoon sea salt
Coconut oil spray for pan

For Your Chocolate Mousse Topping

3/4 cup coconut butter
1 1/4 cup coconut sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
3 large eggs
3 drops fresh lemon juice
5 tablespoons cocoa powder

Let’s Get Cooking

Begin by preheating your oven to 350 degrees Fahrenheit.

Prepare a 9×9 inch baking pan by lining with parchment paper and lightly spraying with coconut oil or other paleo friendly cooking spray. Set aside.

In a large mixing bowl, combine melted chocolate, grape seed oil, and coconut sugar. Mix well to ensure all ingredients are fully incorporated.

Begin adding one egg at a time to the chocolate mixture. Mix well each time an egg is added.

Once all eggs have been incorporated, add remaining brownie ingredients and mix until batter is smooth.

Pour brownie batter into prepared pan and bake for 30-35 minutes or until a butter knife comes out clean when inserted in the center.

Set brownies aside to cool while you prepare the mousse topping.

Using an electric mixer with whisk attachment, beat the coconut butter and sugar together until fluffy. To ensure the mixture does not fall flat, be sure that your butter has not been sitting out. If the butter is too soft, the mixture will not become fluffy no matter how long you beat it.

Once the coconut sugar is completed dissolved and the mixture is fluffy, add the cocoa powder, vanilla extract, and sea salt. Mix until all ingredients are combined.

Add each of your 3 eggs one at a time beating the mixture for 3-4 minutes with the addition of each egg. Add your lemon juice when adding the final egg and beat for 4-5 minutes or until completely smooth and fluffy.

When your brownies are completely cooled, spread mousse topping on brownies and place in freezer for approximately one hour. Allow brownies to thaw for approximately 10 minutes before cutting and serving.

For some added flavor, you can also top these brownies with paleo-friendly whipped cream and shaved chocolate. Simply add these garnishes to the top of mousse when removing from the freezer, cut into squares, and enjoy.

If you won’t be eating all the brownies in one sitting, they can be stored in the refrigerator for up to 2 weeks. Just be sure to keep them covered to prevent them from drying out.