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5 Paleo Dessert Recipes: Yes, You Can Indulge, Caveman Style

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5 Paleo Dessert Recipes: Yes, You Can Indulge, Caveman Style

If you've tried the Paleo diet before and failed, maybe you just weren't doing it right. These Paleo dessert recipes are game-changers, and if you don't have your fair share of them on a Paleo diet, you most certainly are missing out.

The Paleo diet centers on foods thought to have been eaten by early humans. A typical Paleo diet consists of meat, fish, vegetables, and fruit, and excludes simple carbohydrates, processed foods, and stimulants, such as caffeine.

With so many restrictions, especially in the sweets department, it's hard to imagine the kinds of desserts you can indulge in while following the Paleo diet. Surprisingly, there are many options! All it takes are a few ingredient swaps and an expanded palate and you'll never get bored of Paleo-themed desserts.

The following 5 Paleo dessert recipes are fueled with caveman fire and will make you a convert after the first bite.

Try Making These Paleo Dessert Recipes

1. Paleo Brownies

Serves 10-15


  • 1 medium sweet potato, grated
  • 2 eggs
  • ½ cup melted coconut oil
  • 1/3 cup raw honey
  • 2 teaspoons vanilla extract
  • ½ cup raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ½ tablespoons coconut flour


  • Preheat the oven to 375 degrees Fahrenheit.
  • In a bowl, mix together the sweet potato, eggs, coconut oil, maple syrup, and vanilla until evenly combined. Add the cacao powder, baking soda, and baking powder. Stir. Fold in the coconut flour.
  • Pour the mixture into a coconut oil greased parchment-paper lined baking dish. Cook for 25-30 minutes, or until the brownies are cooked through the center and a toothpick comes out clean.
  • Let sit for a few minutes before serving.

2. Chocolate Paleo Powerballs

Serves 16


  • ½ cup almond butter
  • 1/3 cup honey
  • ¼ cup raw cacao powder
  • 1 teaspoon vanilla
  • 1 cup rolled gluten-free oats
  • 1/4 cup chia seeds
  • Dash of sea salt


  • In a saucepan over low heat, stir together the almond butter and honey until smooth and thin. Add the cacao powder and vanilla and stir again until evenly combined.
  • In a large bowl, toss together the oats, chia seeds, and salt. Add the chocolate mixture and mix until well combined.
  • Once the mixture has cooled down enough, use clean hands to massage it until it is completely uniform throughout. Form 15-20 balls and store in the refrigerator to harden.

3. Paleo Vanilla Ice Cream

Serves 1-2


  • 1 ¾ cups coconut milk
  • 3 tablespoons honey
  • 2 egg yolks
  • 2 teaspoon vanilla extract


  • In a medium saucepan over low heat, add the coconut milk, honey, and vanilla extract. Stir.
  • In a small bowl whisk together the egg yolks. Add a small ladle of the coconut milk mixture to the egg yolks while whisking the mixture. This will temper the egg yolks so that when you add them to the saucepan, they wont curdle. Add the egg yolks to the saucepan while continuously stirring the mixture. Once well combined, place the mixture in the refrigerator until cool.
  • To prepare the ice cream, follow instructions on your ice cream maker.
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From the Organic Authority Files

4. Paleo Chocolate Pudding

Serves 3-4


  • 2 medium ripe avocados
  • ½ cup raw cacao powder
  • ¼ cup raw honey
  • 2 tablespoons plain full-fat Greek yogurt
  • 3 tablespoons almond milk
  • ½ teaspoon vanilla extract


  • Blend all the ingredients in a food processor until smooth. Serve immediately.

5. Paleo Caramel Cheesecake Cups

Serves 6


For the crust

  • ¾ cup pecans
  • 6 medjool dates
  • 2 tablespoons raw cacao powder
  • ½ tablespoon coconut oil, liquid form
  • 1 tablespoon water

For the cheesecake filling

  • 1 ½ cup cashew, soaked overnight in water
  • ¼ cup freshly-squeezed lemon juice
  • 6 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • Dash of sea salt

For the caramel topping

  • 1 cup coconut milk
  • 10 dates, pitted and soaked at least 2 hours
  • Dash of sea salt


  • For the crust, add all ingredients into a food processor and pulse until finely crumbled. Press the mixture down in the bottom of lined muffin cups, spreading it evenly among all 6.
  • For the cheesecake filling, drain and rinse the cashews and add them to a blender along with the lemon juice, honey, vanilla, and salt. Blend until smooth. Scoop the mixture evenly among the muffin cups, creating a layer above the base. Place the muffin tin in the freezer while you prepare the caramel topping.
  • For the caramel topping, drain the dates and add them to a food processor. Add the coconut milk and sea salt. Blend until smooth in consistency. Remove the cheesecake bites from the freezer and separate them from the tin. Add a dollop of the caramel atop each cheesecake and serve.

Related on Organic Authority

30 Days of Paleo: Resources and Reflections

Is the Low-Carb Paleo Diet a Healthy Choice?

8 Scrumptious Paleo Bread Recipes for Breakfast

Brownies Image from Shutterstock

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