Our Best Easter Dessert Recipes

Whether you celebrate Easter in the traditional way or want to try an original dessert this year, we’ve got it for you here. Check out our best Easter desserts, with or without chocolate!

The Classics

These may be traditional desserts but they’re never boring. They’re wonderfully decadent, bringing that sugar shack feeling right to your own home. Try our Worker’s Maple Pudding, our Dumplings in Maple Syrup, or our Maple Syrup Pie. Satisfaction guaranteed!

Chocolate Heaven

Our maple chocolate sauce is the chocolate-lover’s dream. And it’s not only delicious: it’s easy to make, too. Serve it on fruit, white cake, or ice cream. Or indulge in our exquisite dark chocolate-maple syrup pot de crème. Prefer milk chocolate? No problem! Make the recipe with whatever chocolate you like.

The Kids’ Favourite

Children of all ages go to their “happy place” with good, old-fashioned maple taffy. Make it a special Easter with your own, home-made. Our microwave recipe is so easy and ready in just a few minutes.

The One-and-Only Maple Cream

You don’t need a special reason to put maple cream on the table for friends or family, but Easter is a good one! Make our traditional recipe or go for the special version with pretzels, chocolate chips and dried fruits.

Do It Like the Pros

Our Maple Culinary Ambassadors Nancy Samson and Martin Falardeau share their top-shelf recipes with you this Easter. Check out Nancy’s sublime Maple Canelés and Martin’s outstanding Maple Kanafeh. Want to impress your guests? These gourmet desserts make it a sure thing!

Did you know ?

Québec exports its maple products to over 70 countries.

Everywhere it goes, people appreciate maple’s unique flavour as well as its nutritional values. Find out how we are promoting it around the world so that even more get to taste our liquid gold.

Scientists are studying all of maple’s potential health benefits.

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup.

Maple syrup can be used as a sugar substitute in most recipes.

In cake and most dessert recipes, for each 250 ml (1 cup) of syrup used, simply reduce the called-for amount of liquid (water, milk, juice, etc.) by 60 ml (1/4 cup).