Healthy Recipes for a Vegan Pregnancy : Desserts (part 6) - Foolproof Vegan Fudge, Cocoa-Nut-Coconut No-Bake Cookies , Cheater’s Pumpkin Pie Cupcakes

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15. Foolproof Vegan Fudge

Vegan fudge is much easier to make than nonvegan fudge, so don’t worry about a thing when making this recipe. Regular soymilk will work just fine, but soy creamer has a richer taste.

YIELDS 24 1" PIECES

13 cup vegan margarine

13 cup cocoa

13 cup soy creamer

12 teaspoon vanilla

2 tablespoons peanut butter

3–312 cups powdered sugar

34 cup nuts, finely chopped

Folic Acid: only present in very small amounts

Vitamin B12: NA

Protein:

Iron:

Zinc:

Calcium: only present in very small amounts

Vitamin D: NA

1. Lightly grease a small baking dish or square cake pan.

2. Using a double broiler, or over very low heat, melt the vegan margarine with the cocoa, soy creamer, vanilla, and peanut butter.

3. Slowly incorporate powdered sugar until mixture is smooth, creamy, and thick. Stir in nuts.

4. Immediately transfer to pan and chill until completely firm, at least 2 hours.

Per 2-Piece Serving

Calories: 237 | Fat: 12g | Sodium: 89mg | Fiber: 1g | Protein: 2g

Mint Fudge? Almond Fudge?

For a variation, halve the vanilla extract and add 14 teaspoon of flavored extract: almond, mint, or whatever you enjoy.

 

16. Cocoa-Nut-Coconut No-Bake Cookies

Shape these into little balls, and try not to eat them all along the way!

YIELDS 2 DOZEN COOKIES

14 cup vegan margarine

12 cup fortified soymilk

2 cups sugar

13 cup cocoa

12 cup peanut butter (or other nut butter)

12 teaspoon vanilla

3 cups quick-cooking oats

12 cup walnuts or cashews, finely chopped

12 cup coconut flakes

Folic Acid:

Vitamin B12:

Protein:

Iron:

Zinc:

Calcium: only present in very small amounts

Vitamin D: only present in very small amounts

1. Line a baking sheet with wax paper.

2. In a large pot, melt the vegan margarine and soymilk together and add sugar and cocoa. Bring to a quick boil to dissolve sugar, then reduce heat to low and stir in peanut butter, just until melted.

3. Remove from heat and stir in remaining ingredients. Allow to cool slightly.

4. Spoon about 3 tablespoon of mixture at a time onto wax paper and press lightly to form a cookie shape. Chill until firm.

Per Cookie

Calories: 181 | Fat: 8g | Sodium: 55mg | Fiber: 2g | Protein: 4g

 

17. Cheater’s Pumpkin Pie Cupcakes

Add a handful of raisins or chopped walnuts if you’d like a little texture, or frost and garnish with fall-colored vegan candies.

YIELDS 1 DOZEN CUPCAKES

1 box vegan spice cake or yellow cake mix

1 (16-ounce) can pumpkin purée

14 cup soymilk

12 teaspoon pumpkin pie spice (if using yellow cake mix only)

Folic Acid: only present in very small amounts

Vitamin B12:

Protein:

Iron:

Zinc: only present in very small amounts

Calcium:

Vitamin D: only present in very small amounts

1. Preheat oven according to instructions on cake mix package and lightly grease or line a muffin tin.

2. Combine all ingredients in a large bowl.

3. Fill cupcakes about two-thirds full and bake according to instructions on cake mix.

Per Cupcake

Calories: 195 | Fat: 3g | Sodium: 284mg | Fiber: 1g | Protein: 3g

Chocolate Cheater’s Cupcakes

Use a vegan chocolate cake mix and add 112 tablespoons of cocoa powder. Kick it up a notch with a handful of vegan chocolate chips.

 
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