Social distancing has certainly put a halt on social gatherings, which means no Easter party preparations for this year. But we’re making the most of the situation and encourage you to do the same! The Easter bunny can still make a chocolate delivery (thanks, Amazon) and you can still bake some sweet treats for a cozy Easter weekend at home!

We’ve found some delicious Easter recipes that taste great and better yet, are suitable for your health-conscious lifestyle. Celebrate Easter, Spring, and the hope of new life with a fun and light-hearted baking weekend! Whether you’re flying solo or have a few helping hands, have some fun in the kitchen and enjoy these Easter goodies.  

Recipe adapted from Chocolate Covered Katie

If carrot cake isn’t your thing, this vegan coconut cake is a great alternative! Soft and sweet with juicy pineapple, this is a nice tropical treat for breakfast or dessert.

Ingredients

Cake:

1 cup spelt, white or gluten-free flour

¼ tsp cinnamon

1 tsp baking powder

½ tsp salt

½ tsp baking soda

2 tbsp ground flax seed

¼ cup + 2 tbsp sugar or xylitol

⅛ tsp stevia or ¼ cup sugar

2 ¼ tsp pure vanilla extract

1 cup (240 g) crushed pineapple, drained

½ cup full-fat canned coconut milk

Coconut glaze:

1 cup Swerve Confectioners sugar

1 tbsp full-fat canned coconut milk, plus more if needed

Garnish, optional:
chopped macadamia nuts or walnuts

shredded coconut

Directions:

1. Preheat oven to 350°F.
2. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don’t overmix.
3. Pour into a greased loaf pan, and cook for 35-38 minutes.
4. Remove from oven and let cool for at least ten minutes. Use a knife or spatula to loosen sides of the cake and remove from the pan.
5. To make coconut glaze, whisk together powdered sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time. Drizzle glaze over cake and garnish with nuts and/or shredded coconut (optional).
6. Makes 1 loaf. Serve immediately or store loosely covered in refrigerator.

Recipe from Living Healthy with Chocolate

As a healthy alternative to candied eggs, these nests hold raw almonds dipped in dark chocolate for an Easter treat that’s Paleo, gluten-free, grain-free, dairy-free, and soy-free.

Ingredients

Cookies:

⅓ cup 70% dark chocolate, chopped

3 tbsp raw cacao powder

2 tbsp coconut oil, melted

1 tbsp raw honey

4 tbsp almond butter

⅓ cup almonds, chopped

½ cup unsweetened shredded coconut

Nest:

⅓ cup 70% dark chocolate, chopped

½ cup almonds

⅓ cup coconut butter, melted

½ cup unsweetened shredded coconut

Instructions

For Cookies:

1. Melt dark chocolate slowly in a bowl over simmering water (double boiler).
2. After chocolate has melted, mix in the cacao powder, coconut oil, honey, almond butter, chopped almonds and shredded coconut.
3. Mix to combine ingredients, until everything is coated in chocolate.
4. Using a small cookie scoop (about ½ tablespoon), scoop 12 cookies onto a baking sheet lined with parchment paper.
5. To shape cookies, place a small piece of parchment paper on the top and press to flatten cookies.
6. Refrigerate until cookies harden.
   
   

For Nest:

1. Melt dark chocolate slowly in a bowl over simmering water (double boiler).
2. Dip almonds in the melted chocolate, a few at a time and place them on a baking sheet lined with parchment paper.
3. Refrigerate until chocolate hardens.
4. Add about 2 teaspoons of melted coconut butter to the top of each cookie, then sprinkle top with shredded coconut.
5. Place 2 or 3 chocolate-dipped almonds in the center of each cookie and serve.

Recipe from Bakerita

These granola breakfast tarts are topped with yogurt and fresh berries for a fun and filling breakfast! This gluten-free and refined sugar-free twist on a classic parfait looks beautiful and tastes even better.

Ingredients

Granola crust:

⅓ cup almond flour

2 tbsp tapioca flour

¾ cup quick oats

¼ cup coconut sugar

¼ tsp kosher salt

¼ tsp cinnamon

¼ cup coconut oil solid

¼ cup almonds, sliced

¼ cup pecans, finely chopped

Topping:

2 cups Greek yogurt or coconut yogurt

¼ cup jam

1 cup mixed berries

Instructions

1. Preheat oven to 325ºF. Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
2. In a mixing bowl, combine the almond flour, tapioca flour, oats, coconut sugar, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a coarse meal with no dry flour remaining. Toss in the sliced almonds and pecans.
3. Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
4. Place on a baking sheet and bake for 12-15 minutes, or until firm to the touch and browned. Let cool completely.
5. Immediately before serving, top each tart with ½ cup yogurt. Swirl about 1 tablespoon of jam onto the yogurt and top with ¼ cup mixed berries. Enjoy!

Just because you’re stuck (and safe) at home doesn’t mean you have to miss out on Easter weekend festivities. Make yourself a big brunch, have a video call your family and friends, and put up some spring-inspired decor! Need some more fun ideas for an Easter weekend at home? Get crafty with these DIY Easter Decor to Brighten Your Home.