Paleo Strawberry Shortcake (AIP)

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These paleo strawberry shortcakes are a decadent and delicious summertime treat! They’re gluten free, dairy free, and AIP compliant.

Strawberry Shortcake

Who doesn’t love strawberry shortcake? It’s light and fluffy, creamy, sweet…. basically, all of the things we all love in a summertime baked good. It’s a nostalgic homemade treat that isn’t too complicated to make but is pretty and delicious enough that it feels perfect for a special occasion like parties or summer holidays. It can be made as a large layer cake that you can take a slice out of, or my favorite, like a mini individual cake for everyone to have their own!

This spring and summer, I wanted to make a paleo, gluten free, egg free, dairy free, and AIP version of this beloved dessert for those of us with food intolerances. It’s yummy enough to share with everyone regardless of whether or not they have food intolerances and isn’t too fussy to make.

 

How To Make Paleo Strawberry Shortcake

  • Slice the strawberries and mix with coconut sugar. Set in the fridge for 30 minutes while the shortcake cooks.
  • Prepare the shortcake by mixing together the dry ingredients and then folding in the wet ingredients.
  • Form the dough into 4-5 small, round biscuit shapes and bake in the oven.
  • Remove the shortcakes and allow to cool completely before slicing and adding the strawberries and coconut cream.

 

Tips & Tricks for Making Paleo Strawberry Shortcake

 

For easy coconut cream, set coconut milk in the fridge overnight and use the cream on top.

This is an easy way to get coconut cream without too much fuss, but I also like coconut cream from Thrive Market and Arroy-D.

When baking the shortcake, don’t flatten the dough too much.

It will spread a bit in the oven so make sure you make them pretty round.

Strawberry Shortcakes on Baking Sheet

 

How long will the shortcakes last in the fridge?

These are definitely best fresh! Coconut cream tends to harden, and the shortcake can get a little dense if it sits in the fridge for too long. I would for sure make these the day of and share with family and friends.

 

The Ingredients for the Strawberry Shortcake

Tapioca starch

This is the base of the shortbread. You can likely also use arrowroot starch

Coconut flour

This helps to offset some of the moisture of the coconut milk and bind the shortbread together. I have not tried to use anything other than coconut flour in this recipe.

Palm shortening

This gives the shortcake that cakey texture. Be sure to use a sustainable palm shortening! I have not tried coconut oil in this recipe.

Honey

This is used for added sweetener. I have not tried other sweeteners but maple syrup will likely work.

Coconut milk

I haven’t tried to use other milk like almond milk, but I assume this would work.

Strawberries & coconut sugar

Letting the strawberries sit in coconut sugar allows them to soften and sweeten up a bit.

Strawberries and Biscuits

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Paleo Strawberry Shortcake (AIP)


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 5 servings 1x

Description

These paleo strawberry shortcakes are a decadent and delicious summertime treat! They’re gluten free, dairy free, and AIP compliant.


Scale

Ingredients

For the strawberries

  • 2 cups strawberries, sliced
  • 1 tbsp coconut sugar

For the shortcakes

For topping

  • 1 cup coconut cream, divided
  • 1 tsp honey

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly coated with coconut oil.
  2. Combine the strawberries and coconut sugar and mix to coat. Set aside in the refrigerator.
  3. Mix the coconut milk with the apple cider vinegar in a bowl and set aside for 5-10 minutes.
  4. Combine the tapioca starch, coconut flour, tigernut flour, gelatin, salt, and baking soda and mix well to combine.
  5. Cut in the palm shortening, and mix in the honey and coconut milk mixture. Stir well until a dough forms.
  6. Form the dough into 5 small, round shortcakes and place on the baking sheet.
  7. Bake in the preheated oven for 12-14 minutes. Carefully transfer to a cooling rack and allow to cool completely.
  8. Prepare the whipped topping by combining the coconut cream and honey. Set aside.
  9. Once cooled, slice the shortcakes in half and add sliced strawberries, a spoonful of coconut cream to the base of the sliced shortcake. Add the top of the shortcake and top off with more coconut cream and a strawberry slice. Serve immediately.

Notes

All nutrition facts are estimations.

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 460

Keywords: shortcake

Sugar Cookie Fruit Pizza (Gluten free, Paleo, AIP, Healthier)

This sugar cookie fruit pizza is a seriously decadent and delicious treat! It’s perfect for parties, cookouts, and sharing with family and friends. This sugar cookie is allergen friendly, paleo, gluten free, egg free, nut free and AIP.

sugar cookie fruit pizza

Literally, anything with “pizza” in the name is delicious. Of course, actual pizza is the actual best, and cookie pizza is a close second. But sugar cookie fruit pizza? Now that’s what’s up.

I thought about making sugar cookie fruit pizza when I was brainstorming what I was going to make for gatherings this season. I love seasonal fresh fruit, but I also love upleveling a bit to make it more decadent. That’s where this sugar cookie fruit pizza comes in!

 

How to Make Sugar Cookie Fruit Pizza

  • Combine the ingredients for the sugar cookie (listed below).
  • Bake the sugar cookie and remove from the oven, being careful to not break the cookie. Allow to fully cool.
  • Add the frosting (or prepare fresh frosting) and add to the cookie.
  • Arrange the fruit on top and slice!

 

fruit pizza slice

Tips & Tricks to Make Sugar Cookie Fruit Pizza

Make sure the cookie is completely cooled. 

You definitely don’t want melted frosting if you’re using the frosting recipe I’ve listed here.

Take a shortcut with a premade frosting

If you want to keep it healthier, I love to use Simple Mills frosting!

Slice it very carefully!

This isn’t like a typical cookie pizza that you’d buy from the store that’s super soft. It’s got a bit of a crisp to it, so it can more easily break. Slice it very carefully with a pizza roller. However, if it does break at all, it’s still delicious 🙂

 

The Ingredients for this Sugar Cookie Fruit Pizza

Tigernut flour

This is a nut free flour that is paleo and AIP. I have not tried other flours, but almond flour would be the closest swap.

Tapioca starch

You can likely also use arrowroot starch.

Gelatin

This helps to bind the cookie. Collagen cannot be swapped for gelatin. 

Palm shortening

This makes the frosting and give the cookie that signature cookie texture!

For the frosting- Palm shortening, coconut cream & honey

fruit pizza

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Sugar Cookie Fruit Pizza (Gluten free, Paleo, AIP, Healthier)


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

This sugar cookie fruit pizza is a seriously decadent and delicious treat! It’s perfect for parties, cookouts, and sharing with family and friends. This sugar cookie is allergen friendly, paleo, gluten free, egg free, nut free and AIP.


Scale

Ingredients

For the cookie

For the frosting & topping

  • 1/3 cup palm shortening
  • 1/4 cup coconut cream
  • 2 tsp light-colored honey
  • 1/2 cup strawberries, sliced
  • 2 kiwis, sliced into half moons
  • 1/4 cup grapes, sliced in half
  • 1/4 cup blueberries
  • 2 tsp lemon zest

Instructions

For the cookie

  • Preheat the oven to 350 F and line a baking sheet with parchment paper. Very lightly grease with coconut oil or other. Set aside.
  • Using a large mixing bowl, combine the dry ingredients.
  • In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed.
  • Add the dough to the baking sheet and form it into an 8″ round crust that’s about 1/4″ thick.
  • Bake in the preheated oven for 12-13 minutes or until the edges are lightly golden brown.
  • Remove from the oven and allow to cool completely. Don’t touch it before it cools or it may break!

For the toppings

  • Combine the ingredients of the frosting in a bowl and mix well.
  • Use a spoon or rubber spatula to carefully frost the cookie.
  • Arrange the fruit in a circular pattern starting with a strawberry outer ring, then kiwi, then grapes, and finally blueberries in the center. Top with lemon zest.

To serve

  • Use a pizza roller to very carefully slice the cookie. Go slowly to avoid breaking, but if any breaking happens, it’s still delicious! 🙂

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: fruit pizza

sugar cookie fruit pizza

Olive Oil Lemon Cookies (Paleo, AIP)

These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.

paleo lemon cookies

Lemon desserts have always been popular in my family. I was way too preoccupied with all things chocolate to ever give the time of day to lemon, but soon learned the error of my ways once I started cooking. Lemon desserts are seriously delicious and are perfect for spring and summer time.

Lemon bars and lemon tarts are amazing but can be a little labor intensive if you just want a quick sweet treat. These olive oil lemon cookies are perfect for a simple treat when you’re craving something sweet but don’t want any fuss!

paleo lemon cookies

The Ingredients You’ll Need for the Olive Oil Lemon Cookies

Tigernut flour

Tigernut flour is a nut-free and grain free flour alternative, but almond flour will likely work as well.

Tapioca starch

You can also use arrowroot starch.

Gelatin

Gelatin helps to bind these cookies together. I have not tried to use any alternatives for this ingredient.

Olive oil

Olive oil in cookies? YES. It’s amazing! Olive oil in desserts tastes amazing and is a heart-healthy alternative to other options like canola oil. Plus, if you leave the glaze off of these cookies, the use of olive oil instead of coconut oil keeps these cookies coconut free!

Honey

Honey adds a subtle flavor to this recipe and helps the overall color and sweetness of the cookies. You likely can substitute maple syrup.

Lemon juice & lemon zest

Can’t do these without the lemon!

Optional- coconut butter & coconut oil

These help to make the glaze on top of the cookies. The glaze is optional if you want to simplify and keep it coconut free. The cookies are just as good without the glaze but

paleo lemon cookies

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Olive Oil Lemon Cookies (Paleo, AIP)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8-9 cookies 1x

Description

These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.


Scale

Ingredients

  • 1 cup + 1 tbsp tigernut flour (see notes for subs)
  • 1/4 cup tapioca starch (sub arrowroot starch)
  • 1 tbsp gelatin
  • 1/2 tsp baking soda
  • 1/4 cup + 1 tbsp olive oil
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 2 tsp lemon zest (plus extra for topping)

For the glaze (optional)

  • 1/4 cup coconut butter
  • 1 tbsp coconut oil
  • 1 tsp honey
  • 2 tsp lemon juice

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, combine the dry ingredients and mix well.
  3. Stir in the olive oil, honey, lemon juice, and lemon zest and stir until a dough forms.
  4. Form the dough into 8-9 into slightly flattened cookies and evenly space on the baking sheet.
  5. Bake in the preheated oven for 8-9 minutes or until the cookies are fully cooked. Carefully transfer to a cooling rack and allow to cool.
  6. For the optional glaze, melt the coconut butter and oil over a double boiler until fully melted.
  7. Stir in the honey and lemon juice and pour over the cookies.
  8. Chill in the fridge for 15-20 minutes to allow the glaze to harden and serve topped with lemon zest.

Notes

For the tigernut flour, almond flour may be a potential swap if you tolerate nuts.

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Treats
  • Method: Oven baked
  • Cuisine: Global

lemon cookies

Paleo Key Lime Pie Bars (AIP, No Bake)

This post contains affiliate links.

These paleo key lime pie bars taste like the real deal, but without any grains, eggs, dairy, or refined sugar! This simple no-bake recipe is the perfect summer treat.

key lime pie bars

Key lime pie is seriously on another level. I remember the first time I went to Key West, FL and saw the real deal with real key limes, and I immediately wanted to go home and make my own. Needless to say, the classic version is not the most nutrient dense recipe! Traditionally, it’s made with sweetened condensed milk which is loaded with sugar, and graham cracker crust that isn’t necessarily allergy friendly.

These paleo key lime pie bars are made from all real food ingredients with a dairy and egg free filling, and a simple no-bake crust. Though it’s made with healthier ingredients, it’s seriously not missing any of the tart and sweet flavor that you know and love from a key lime pie.

key lime pie bars

The Ingredients You’ll Need for the Key Lime Pie Bars

 

Dates, shredded coconut & coconut oil

These ingredients make the no-bake crust. All you need is a food processor to blend this simple crust, and you’re good to go!

Coconut cream

Coconut cream is the base of the filling for bars and is the healthier swap for the sweetened condensed milk. This is my favorite coconut cream to use for this recipe.

Honey

Since this recipe is made with unsweetened coconut cream rather than sweetened condensed milk, the honey adds the necessary sweetness to cut through the sourness of the lime juice.

Lime juice & lime zest

It’s not exactly easy to find real key limes in Dallas, TX, so simple limes will do!

Arrowroot Starch

Just a bit of arrowroot starch helps to stabilize the filling in the bars without eggs.

Gelatin

Since this recipe is egg free, gelatin is the main ingredient to solidify the filling.

key lime pie bars

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Paleo Key Lime Pie Bars (AIP, No Bake)


  • Author: Michelle
  • Prep Time: 8 hours 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 9 servings 1x

Description

These paleo key lime pie bars taste like the real deal, but without any grains, eggs, dairy, or refined sugar! This simple no-bake recipe is the perfect summer treat.


Scale

Ingredients

For the crust

  • 1 1/4 cup shredded coconut
  • 1112 dates, pitted
  • 1 1/2 tbsp coconut oil, melted

For the filling

  • 1 1/2 cup coconut cream (I highly recommend this brand)
  • 2 tbsp coconut oil, melted
  • 1/4 cup honey
  • 6 tbsp lime juice
  • Zest of one lime
  • 1 tbsp arrowroot starch
  • 1/4 cup water
  • 1 tbsp gelatin

For topping

  • Fresh lime zest
  • 12 sliced limes for garnish (optional)

Instructions

For the crust

  1. Prepare a 9×9″ baking pan by lining with parchment paper and setting side.
  2. If the dates are hard, soak in warm water for 5 minutes to soften. Drain the water.
  3. Combine the shredded coconut, dates, and coconut oil in a food processor and blend until fully combined.
  4. Press the crust into the baking pan by pressing down with your hands. Spread to evenly disperse. Set aside.

For the filling

  1. Combine the coconut cream, coconut oil, honey, lime zest and lime juice in a large bowl and mix well.
  2. Stir in the arrowroot starch and whisk to avoid any clumps from forming.
  3. Add the water to a small pot and sprinkle the gelatin over top. Set aside for 2-4 minutes to harden. Move to the stove top and set the stove to low heat to allow the gelatin to melt over 1-2 minutes. The mixture should be fully liquid. Remove from the stove top and whisk vigorously until frothy.
  4. Stir the gelatin mixture into the coconut cream mixture and stir well to combine.
  5. Pour the filling over the crust and place in the refrigerator to harden for 6-8 hours.
  6. Remove from the fridge and carefully slice into 9 bars and top with lime zest, and lime slices for garnish if desired. Serve chilled.

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Dessert
  • Method: no bake
  • Cuisine: American

key lime pie bars

Paleo Lemon Blueberry Banana Bread (Gluten Free, Vegan, AIP)

This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.

Blueberry banana bread

Lemon and blueberry are one of my favorite flavor combinations! It’s light, refreshing and tastes good in so many different recipes. Whenever springtime rolls around I’m already thinking about what lemon blueberry treats I’m going to make.

This year, I wanted to marry some favorites all in one with this paleo lemon blueberry banana bread! Banana bread is always welcome in my book, and adding the lemon blueberry flavors to the bread just takes it to the next level.

Not only is this bread grain free, gluten free, and AIP, it also happens to be egg free and vegan! It’s a great treat to bring along to a springtime gathering to share with friends and family who follow all different types of diets! Oh, and it’s nut free too as an added bonus.

banana bread

 

The Ingredients for the Blueberry Lemon Banana Bread (& possible substitutions)

 

Bananas and plantains

Ripe bananas are what you’ll need for this bread, but plantain is a secret ingredient! Plantain is the starchier cousin to banana, and through they’re similar, they can’t be swapped 1:1 in this bread. Since this bread is missing gluten, grains, and eggs, the plantain really helps give it more of a structure. I haven’t tried making this bread without plantain, but if you choose to do so, you may need an egg substitute to add more structure.

Tigernut flour

Tigernut is not a nut, but a tuber. You may be able to use cassava for this recipe (though I haven’t tried it), and if you can likely use almond flour if you tolerate nuts.

Coconut flour

Coconut flour is harder to swap as its purpose in this recipe is to absorb any excess moisture from the banana.

Coconut oil

Coconut oil is the fat source for this bread.

Blueberries

Can’t do it without fresh blueberries!

Coconut butter

Coconut butter is different than coconut oil and is used to make the glaze on the bread. You’ll need melted coconut butter for the glaze,

Lemons & lemon zest

You’ll use both lemon juice and fresh lemon zest for the glaze of the bread to give it that fresh lemon flavor.

 

lemon blueberry banana bread

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Paleo Lemon Blueberry Banana Bread (Gluten Free, Vegan, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 9 servings 1x

Description

This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.


Scale

Ingredients

  • 1 yellow plantain
  • 3 bananas, ripe
  • 3/4 cup tigernut flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar
  • 3 tbsp coconut oil
  • Zest of half a lemon
  • 1 cup blueberries

For the glaze

  • 1/4 cup coconut butter, melted (see notes)
  • 2 tbsp coconut oil, melted
  • 2 tsp light-colored honey (sub maple syrup for vegan)
  • 1 tbsp lemon juice
  • Zest of half a lemon

Instructions

  1. Preheat the oven to 400 F and line a loaf pan with parchment paper lightly greased with coconut oil.
  2. Using a blender, blend the yellow plantain and bananas until fully mashed. Set aside.
  3. Combine the tigernut flour, coconut flour, baking soda, and coconut sugar and mix.
  4. Fold in the plantain and banana mixture, coconut oil, and lemon zest to form a dough. Carefully mix in the blueberries, being careful not to pop them.
  5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 35-40 minutes or until a toothpick can be inserted and comes out clean.
  6. Transfer to a cooling rack and allow to cool completely.
  7. For the glaze, combine the melted coconut butter, oil, honey, and lemon juice and stir to combine. Pour over the bread and top with lemon zest. Allow to harden in the fridge for 5-10 minutes before slicing and serving.

Notes

The best method to melt coconut butter is a double boiler method to avoid burning.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Marshmallow Easter Eggs (Paleo & AIP)

These marshmallow Easter eggs are a real food version of classic Easter candy. They’re fun to make at home, nut free, paleo, and AIP compliant.

marshmallow egg

 

There’s always a natural lull with treats between Valentine’s day and Easter. We’re all just trying to get through the winter, and that usually means lots of soups, and maybe some comfort foods, but we’re not necessarily diving into the candy aisle at the drug store quite as often. I know all about diving into the candy aisle at Walgreens… it was my favorite pastime in my teens, and Easter was one of my favorite times to do it. Cadbury eggs, chocolate bunnies, Reese’s peanut butter eggs, and marshmallow eggs!

We all get nostalgic around the holidays, so I wanted to recreate a classic that’s fun to make, and even more fun to eat… marshmallow eggs! They’re made with homemade marshmallows, a chocolate coating, and you can get as creative as you want to decorate them as a fun craft.

These marshmallows are made without any cornstarch or weird ingredients. This treat is nut free, paleo, and AIP friendly.

The Ingredient’s & Tools You’ll Need for the Marshmallow Easter Eggs

Honey, water, gelatin, and arrowroot starch

This is seriously all you need to make marshmallows! Well, the arrowroot starch is only to make things easier to cut so even that isn’t super necessary. All you need is minimal ingredients, like Gelatin (which is different than collagen) and honey.

To make marshmallows, you need a full cup of honey. You can’t scale back the amount in the recipe, but you can moderate your sugar intake by choosing to use fewer marshmallows.

Though gelatin and collagen are made from the same source and have similar benefits, they cannot be swapped for each other. The marshmallows need gelatin for a jiggly texture.

Dairy-free chocolate chips (or AIP swap)

You can use dairy and soy free chocolate chips, or you can use my recipe for Hannukah Gelt and just use a different mold and chop it into carob chunks!

Coconut butter & natural coloring

This is an optional step if you’d like to decorate your eggs. They taste just as yummy by themselves!

Cookie cutters

You can use cookie cutters shaped like anything you’d like! I used both eggs and bunnies. The eggs are easier to coat, but you can get creative as you want to make it fun.

marshmallow easter eggs

 

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Marshmallow Easter Eggs


  • Author: Michelle
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes

Description

These marshmallow Easter eggs are a real food version of classic Easter candy. They’re fun to make at home, nut free, paleo, and AIP compliant.


Scale

Ingredients

For the marshmallows

  • 1 cup water (divided)
  • 3 tbsp gelatin
  • 1 cup honey
  • 23 tbsp arrowroot starch

For the coating 

  • 2 tbsp coconut oil
  • 1/2 cup dairy-free chocolate chips (sub carob for AIP)
  • 3 tbsp coconut butter, melted
  • 12 tsp natural coloring (matcha powder for green, turmeric for yellow, or beetroot powder for purple)

Instructions

For the marshmallow

  1. Prepare a large casserole dish pan by lining with parchment paper and coating with arrowroot starch.
  2. Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
  3. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
  4. Slowly add in the honey mixture into gelatin mixture as you whisking with either with an electric hand mixer or in a stand mixer. Continue whisking for 10-12 minutes. The marshmallow mixture should be lukewarm, thick, and marshmallow peaks should start to form.
  5. Pour the mixture into the prepared pan and place in the fridge to harden for at least 4 hours.
  6. Use an egg-shaped (or bunny, carrot, etc.) cookie cutter coated with arrowroot slice marshmallows. Store in the fridge.

For the coating

  1. Use a double boiler method to melt the chocolate with the coconut oil until fully liquid.
  2. Use a fork to dip the marshmallows one by one into the chocolate until fully coated. Place on parchment paper and chill in the fridge.
  3. Prepare the colored coating by combining the coconut butter with the coloring of your choice. Drizzle the coconut butter over the hardened chocolate marshmallows. Return to the fridge to harden.
  4. Serve chilled and enjoy!

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

Marshmallow Easter Eggs