I love Easter treats, they remind me of the joy of finding colored eggs in the yard or around the house, new dresses and bonnets for church, and my magical Easter basket full of candy. This year I wanted to make a treat that evoked all of that nostalgia while being quite a bit healthier. These tasty cupcakes look like little Easter baskets and taste of sweet coconut.
I created a light coconut-scented cupcake that’s free of refined sugar, gluten-free and plant-based, then topped it with fluffy frosting, naturally colored coconut grass, and candy-coated almonds. While there is a little sugar in the almond coating, they are far less sugary than jelly beans or other Easter treats. And for kids or grandkids who can’t have gluten or dairy, these are super cute. Enjoy and happy spring!
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
All of our recipes are gluten-free, refined-sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).