Healthy Recipes for a Vegan Pregnancy : Desserts (part 3) - Chocolate Mocha Ice Cream, No-Bake Cocoa Balls , Chewy Oatmeal Raisin Cookies

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7. Chocolate Mocha Ice Cream

If you have an ice-cream maker, you can skip the stirring and freezing and just add the blended ingredients to your machine.

SERVES 6

1 cup vegan chocolate chips

1 cup fortified soymilk

1 (12-ounce) block silken tofu

13 cup sugar

2 tablespoons instant coffee

2 teaspoons vanilla

14 teaspoon salt

Folic Acid: only present in very small amounts

Vitamin B12:

Protein:

Iron:

Zinc:

Calcium:

Vitamin D:

1. Using a double broiler, or over very low heat, melt chocolate chips until smooth and creamy, about 5 minutes. Allow to cool slightly.

2. Blend together the soymilk, tofu, sugar, coffee, vanilla, and salt until smooth, at least 2 minutes.

3. Add melted chocolate chips; process until smooth.

4. Transfer mixture to a large freezer-proof baking or casserole dish; freeze.

5. Stir every 30 minutes, until a smooth ice cream forms, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer.

Per Serving

Calories: 150 | Fat: 8g | Sodium: 120mg | Fiber: 0g | Protein: 5g

 

8. No-Bake Cocoa Balls

Craving a healthy chocolate snack? Try these fudgy little cocoa balls, similar to a soft no-bake cookie, but with no refined sugar.

SERVES 4

1 cup chopped pitted dates

1 cup walnuts or cashews

14 cup cocoa powder

1 tablespoon peanut butter

14 cup coconut flakes

Folic Acid:

Vitamin B12: NA

Protein:

Iron:

Zinc: a

Calcium:

Vitamin D: NA

1. Cover dates in water; soak for about 10 minutes, until softened. Drain.

2. In a food processor, process dates, nuts, cocoa powder, and peanut butter until combined and sticky.

3. Add coconut flakes; process until coarse.

4. Shape into balls; chill.

5. If mixture is too wet, add more nuts and coconut; add just a touch of water if the mixture is dry and crumbly.

Per Serving

Calories: 348 | Fat: 22g | Sodium: 23mg | Fiber: 8g | Protein: 7g

Variations

Roll these little balls in extra coconut flakes for a sweet presentation, or try it with carob powder instead of cocoa—they’re just as satisfying. Don’t have fresh dates on hand? Raisins may be substituted, but skip the soaking. Even with raisins, you really won’t believe they’re sugar free.

 

9. Chewy Oatmeal Raisin Cookies

The addition of applesauce keeps these classic nostalgic cookies super chewy. No egg replacer needed!

YIELDS 112 DOZEN COOKIES

13 cup vegan margarine, softened

12 cup brown sugar

14 cup granulated sugar

13 cup applesauce

1 teaspoon vanilla

2 tablespoons fortified soymilk

34 cup whole-wheat flour

12 teaspoon baking soda

12 teaspoon cinnamon

12 teaspoon ginger

134 cups quick-cooking oats

23 cup raisins

Folic Acid: only present in very small amounts

Vitamin B12: NA

Protein:

Iron:

Zinc:

Calcium: only present in very small amounts

Vitamin D: only present in very small amounts

1. Preheat oven to 350°F.

2. Beat the margarine and sugars together until smooth and creamy. Add applesauce, vanilla, and soymilk.

3. Sift together the flour, baking soda, cinnamon, and ginger; add to wet ingredients.

4. Stir in oats, then raisins; drop by generous spoonfuls onto a cookie sheet.

5. Bake for 10–12 minutes, or until done.

Per Cookie

Calories: 122 | Fat: 4g | Sodium: 85mg | Fiber: 2g | Protein: 2g

 
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