Vegan Easter Dessert Recipes Everyone Will Love

Easter is a time of joyful gathering, vibrant celebration, and of course—delicious desserts that bring everyone to the table.

Whether you’re hosting a traditional family brunch, joining a potluck, or simply craving something sweet and festive, you don’t need eggs, butter, or dairy to create a showstopping treat.

Vegan Easter desserts can be just as indulgent, colorful, and celebratory as their classic counterparts.

In this post, I’ll share a favorite vegan Easter dessert recipe: Vegan Lemon Coconut Easter Nest Tarts. These tarts combine a crisp, golden coconut-almond crust, luscious lemon curd filling, and a playful topping of pastel fruit “eggs”—making them perfect for your holiday table.

They’re gluten-free, dairy-free, and crafted with wholesome ingredients, so everyone can enjoy a sweet bite, regardless of dietary needs.

Along the way, I’ll provide tips for making these ahead, flavor variations, and easy swaps. Plus, you’ll find links to other vegan treats, ensuring your Easter dessert spread is as varied as it is delicious.

Let’s hop into this beautiful, plant-based baking tradition!

Why You’ll Love This Recipe

• Festive and Fun: These tarts look like little Easter nests, making them a delightful centerpiece for your table.
• Bright, Fresh Flavors: Zesty homemade vegan lemon curd balances the rich, toasty coconut-almond crust.
• Allergy-Friendly: Naturally gluten-free and vegan—no eggs, dairy, or wheat!
• Make-Ahead Friendly: Prepare the crusts and curd in advance for easy assembly on Easter morning.
• Customizable: Top with your favorite fruit, vegan chocolate eggs, or even edible flowers for a personalized touch.
• Kid-Approved: Both the taste and the process are perfect for little helpers in the kitchen.

“These tarts have become our family’s new favorite Easter tradition—light, tangy, and so adorable!”

Ingredients

Below, you’ll find a detailed ingredient list for both the crust and the filling, as well as recommended toppings.

For substitutions or variations, see the Tips & Variations section below!

Equipment

• 12-cup muffin tin (for individual tarts) or mini tart pans
• Mixing bowls (medium and small)
• Whisk
• Small saucepan
• Grater or microplane (for lemon zest)
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Parchment paper or paper muffin liners (optional, for easy removal)

Instructions

1. Preheat the oven and prepare the muffin tin:

   Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with parchment or muffin liners. This ensures the tarts release easily after baking.

2. Make the coconut-almond crust:

   In a medium mixing bowl, combine shredded coconut, almond flour, maple syrup, melted coconut oil, sea salt, and vanilla extract. Stir until the mixture is evenly moistened and starts to clump together.

   The dough should not be too crumbly or too wet—add a touch more coconut oil if needed.

3. Form the crusts:

   Divide the mixture evenly among the muffin cups (about 2 tablespoons per cup). Press the mixture firmly into the bottom and up the sides to form a nest shape. Use the back of a spoon or your fingers.

   Tip: Wet your fingers lightly with water to prevent sticking.

4. Bake the crusts:

   Bake in the preheated oven for 13–16 minutes, or until the edges are golden brown. Remove and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

5. Prepare the vegan lemon curd:

   In a small saucepan, whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, and a pinch of turmeric (if using).

   Place over medium heat, whisking constantly. Once the mixture starts to bubble and thicken (about 5–7 minutes), reduce heat to low.

   Whisk in the vegan butter until glossy and smooth. Remove from heat.

   The curd should coat the back of a spoon. If it seems thin, continue to cook for another minute.

6. Cool the lemon curd:

   Let the curd cool for 10–15 minutes, stirring occasionally. It will continue to thicken as it cools. For a perfectly smooth texture, press through a fine-mesh sieve.

7. Fill the cooled tart crusts:

   Spoon or pipe about 1–1.5 tablespoons of lemon curd into each tart shell. Smooth the tops gently.

   Let the tarts chill in the refrigerator for at least 1 hour to set the filling.

8. Decorate and serve:

   Just before serving, top each tart with fresh berries, vegan chocolate eggs, toasted coconut, and any edible flowers or herbs you like.

   Serve chilled or at room temperature for the best texture and flavor.

Tips & Variations

• Make ahead: Prepare the crusts and lemon curd a day ahead and store separately. Assemble and decorate just before serving for the freshest results.
• Flavor swaps: Try lime or orange zest for a citrus twist, or add a dash of cardamom to the crust for warming spice.
• Nut-free option: Replace almond flour with oat flour or sunflower seed meal for a nut-free crust.
• Sugar alternatives: Substitute coconut sugar or agave for maple syrup and cane sugar, though the color of the curd may change slightly.
• Crust alternatives: Use your favorite vegan graham cracker crumbs or crushed cookies for a different base.
• Other fillings: Swap the lemon curd for almond pastry cream or vegan chocolate ganache for a richer treat.
• Decorating ideas: Let kids help by “hiding” berries or candy eggs inside the nests for a fun surprise!
• Storage: Keep assembled tarts in an airtight container in the fridge for up to 3 days. The crust will stay crisp if filled just before serving.

For more vegan treats, check out my Almond Cashew Clusters Recipe—great for Easter baskets!

Nutrition Facts

Here’s an approximate nutrition breakdown per tart (assuming 12 servings, without optional candy eggs):

Please note: Nutrition values are approximate and will vary based on toppings and ingredient brands. For an even lighter treat, use less sugar in the curd or omit candy eggs.

Serving Suggestions

• Brunch centerpiece: Arrange the tarts on a rustic wooden board or a cake stand surrounded by edible flowers and greenery.
• Easter egg hunt treats: Wrap each tart individually in parchment and ribbon for a portable, mess-free dessert after the egg hunt.
• Dessert platter: Pair these tarts with other vegan sweets, such as Air Fryer Granola Clusters or Allen’s Green Beans (Sweet Version) for a colorful dessert spread.
• Tea time: Serve with freshly brewed herbal tea or lemon-infused sparkling water for a refreshing afternoon treat.
• Personalize: Let kids and guests decorate their own “nests” at the table for an interactive dessert activity.

Conclusion

Easter is all about celebrating new beginnings, and what better way to do so than with a dessert that’s bright, beautiful, and kind to every guest at your table? These Vegan Lemon Coconut Easter Nest Tarts prove that plant-based treats can be as satisfying and festive as any classic recipe, while offering the bonus of being allergy-friendly and customizable.

Whether you’re a seasoned vegan baker or just looking to try something new this spring, this recipe brings joy, flavor, and creativity to your holiday table. I hope you find as much delight in baking and sharing these tarts as I do.

If you’re searching for more Easter inspiration, don’t miss my Almond Cashew Clusters or explore our vibrant AIP Vegetarian Recipes for even more wholesome, crowd-pleasing ideas.

Wishing you a bright, sweet, and compassionate Easter celebration. Happy baking!