What’s Inside: This sweet collection of gluten-free, dairy-free desserts is also Paleo and AIP-friendly, making it perfect for mixed company with food sensitivities. No one will know these desserts are healthier and allergen-friendly by the decadent flavors and legit textures. Don’t miss the nut-free coffee cake, grain-free pumpkin pie, brownies, cookies, and ice creams!
My favorite gluten-free dairy-free desserts
Eating gluten-free and dairy-free doesn’t have to mean fun-free, too. As a Nutritional Therapy Practitioner, mom, and lover of food managing Hashimoto’s (autoimmune disease) and PCOS with diet and lifestyle… having a healthy-ish and allergen-friendly dessert every once in a while is a part of the deal! I’ve rounded up some of my favorite recipes that are also Paleo and AIP-friendly, too!
These baked goods are the real deal! My gluten and dairy-loving family and friends enjoy these right along with me, happily and I know yours will too. Whether it’s for a birthday, holiday, or a little baking therapy on a weekend… I hope these recipes bring you so much joy while nourishing your body using ingredients you can enjoy. You’ll find they’re mostly all Paleo and some are also AIP!
Just getting started on AIP (or need a refresh)?
Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.
Paleo Coffee Cake
4.18 from 80 votes
Nutty, sweet and packed full of cinnamon, this Paleo coffee cake is crazy good. Make this coffee cake for breakfast, brunch, or even dessert!
Easy Grain-free Muffins made with Tigernut Flour and fresh strawberries are delicious and easy! This is a healthier for you treat with no sugar added and packed with goodness.(Paleo, Vegan, Refined sugar-free)
If you’re looking for a sweet fix but don’t feel like spending forever in the kitchen between messing it up and cleaning up after yourself (like me), cookies are my answer! Easy to whip up, often in just one bowl and done baking in less than 15 minutes. Less risk with substitutions, lots of rewards… enjoy these favorites easily, after dinner, when entertaining for a crowd or potluck party, and of course for the holidays!
Soft-Baked Paleo Chocolate Chip Cookies (AIP-friendly)
4.88 from 24 votes
These Soft-Baked Chocolate Chip Cookies are a delicious and nutritious way to satisfy your sweet tooth while staying allergen-friendly and simple. They're Paleo, AIP-friendly (so, nut-free and egg-free), sweetened with dates, and fast to make.
Soft & Chewy Gluten-free Snickerdoodle Cookies (AIP, Paleo)
4.09 from 61 votes
Naturally sweetened with dates and dusted in spicy cinnamon, these simple gluten-free snickerdoodle cookies are light and tasty! They're also AIP-friendly and Paleo, so everyone can enjoy! Cozy up with these sofft and chewy cookies on a chilly afternoon with a cup of tea and warm socks.
Chocolate lovers, unite! These treats are fun to prepare and personalize, make great gifts, or are handy to have on hand in the fridge for a little moment of joy. They’re way better than anything you can find at a store and much easier on digestion, too.
A nut-free shortbread crust topped with naturally-sweetened tahini caramel and drizzled with dark chocolate makes a healthier homemade Twix Bar of your dreams! It’s Paleo, Vegan, and Nut-free, with an AIP option.
This easy Chocolate Easter Eggs recipe features my toasted coconut butter, rich chocolate, and toasted coconut flakes. These Easter treats are nut-free, Paleo, and allergen-friendly! (with AIP-options)
These easy no-bake treats are a tasty low-sugar treat you will love this season! Filled with pumpkin and banana that are naturally sweet and your favorite chocolate (or carob for AIP) creates a velvety bite!(PALEO | VEGAN | AIP-FRIENDLY)
This dairy-free chocolate truffle recipe is just 2-ingredients to a delicious, easy dessert! Use your favorite chocolate (I recommend 70% or higher) and full-fat coconut cream for the dreamiest truffles. Get creative with the toppings. I’m using: cacao powder, freeze-dried raspberries, and shredded coconut on mine! (paleo, gluten-free, vegan, dairy-free, no bake)
Are you team brownie or blondie? With these recipes, you might feel torn… enjoy making them both to decide! Each of these recipes have hidden veggies and are low in sugar, especially when compared to your average boxed or homemade recipe but you’re also free to customize and make them sweeter!
Paleo Plantain Blondies (Vegan, No Added Sugar)
4 from 2 votes
These “pegan” (vegan + paleo) blondies are moist, chewy in the middle with a light golden crust on top and naturally sweet from yellow plantains with NO added sugar at all. Eat these for dessert or breakfast – they’re that good and nutritious!
Baked fruit and pies make a decadent, nutritious end to any meal on any occasion! It’s especially a favorite when I’m needing to make use of fruit before it spoils and transforming it into a gooey dessert. Whether it’s berries and stone fruit in the summer or apples and pears in the winter… you can’t go wrong!
Maple Pecan Crumble Apple Pie (Paleo)
4.5 from 46 votes
Naturally sweet apples in a perfectly spiced sauce fill this simple coconut crust and are topped by a lightly sweetened maple-pecan crumble. (PALEO, GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE)
Raw Matcha Coconut Cream Pie (Vegan, Paleo, Refined sugar-free)
4.75 from 4 votes
This raw, dairy-free treat is easy to make and will be a favorite this summer sitting in your freezer. The bitter green matcha combined with creamy coconut and a touch of natural sweetener will feed your dessert craving without a sugar overload.
Who needs dairy for ice cream? Not me! These are LEGIT and easy, too!
No-Dairy Chocolate Custard Ice Cream (Paleo)
4.76 from 25 votes
Luscious double chocolate ice cream with an (almost) traditional custard base with fresh egg yolks and coconut milk & cream takes dairy-free ice cream to the next level! You’ll love this simple recipe, and the extra steps are well worth it for the decadent result.
4-ingredients to allergen-friendly, dairy-free vanilla ice cream you can enjoy in a snap! This recipe is AIP-friendly, made with coconut milk, vanilla (extract or powder), a bit of raw honey and gelatin for texture.
Nothing cools me down like a delicious ice cream popsicle in this crazy heat! Fresh seasonal cherries, meet a touch of raw honey, coconut milk and some vanilla for a simple and satisfying summer treat.
Simple to whip up, just set these and forget them — the creamy rich texture will make anyone happy.
Paleo Chocolate Avocado Pudding (Nut-free, Vegan)
5 from 5 votes
A simple dairy-free, raw chocolate pudding made with just 5 key ingredients. Lightly sweetened with just a touch of maple syrup to satisfy a chocolate craving and keep you full with healthy fat from the avocado.
These dairy-free banana cream pie parfaits are easy and allergen-friendly! Naturally sweetened with ripe bananas and raw honey, it makes a perfect healthy treat you’ll love.(PALEO, AIP, DAIRY-FREE, EGG-FREE)
A nut-free shortbread crust topped with naturally-sweetened tahini caramel and drizzled with dark chocolate makes a healthier homemade Twix Bar of your dreams! It’s Paleo, Vegan, and Nut-free, with an AIP option. Plus enjoy 25+ more gluten-free, dairy-free desserts in the post above!
1/4cuptahini or tigernut butter for an AIP substitute
½tspVanilla extract omit for AIP
1/3cupchocolate chips or chopped dark chocolate 1/4 cup carob powder for AIP
1Tbspcoconut oil or ghee coconut oil for AIP
Flakey sea salt to top
Soak pitted dates in boiling hot water for 20-30 minutes at least until soft.
Preheat oven to 350F degrees. Line and lightly grease a 8-inch loaf pan with parchment paper, set aside.
Mix all shortbread ingredients together until a smooth batter forms, press it evenly into the lined loaf pan in a single layer. Bake it for 11-12 minutes or until cooked, it may still be soft which is okay. Pop it into the freezer (carefully) when it’s out.
Meanwhile, make the caramel filling by combining all ingredients in a food processor until smooth. Once the shortbread layer is cooled to handle, you can drizzle the filling and spread it over top with the back of a spoon, pop it into the freezer to set.
Lastly, combine the chocolate and oil/ghee in a small saucepan (or you can zap in the microwave for 30 seconds). Melt the ingredients together until you have a smooth chocolate.
Pour the melted chocolate over the filling of your bars and spread it evenly by moving your loaf tin around so it’s evenly distributed. Finish off with some flakey sea salt and let it finish setting in tthe freezer for 5 mins or so.
Remove from the freezer and use parchment paper to remove the chocolate bars from the loaf tin. Using a serrated sharp knife, cut 8 pieces out.
Serve/store in the fridge or freezer in a container or back in your loaf tin and covered with the parchment paper. Enjoy!