Healthy Recipes for a Vegan Pregnancy : Desserts (part 9) - Vegan Cookie Pie Crust, Pineapple Cherry Dump Cake, Chocolate Graham Cracker Candy Bars

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24. Vegan Cookie Pie Crust

Use any kind of store-bought vegan cookie you like for this one: gingersnaps for pumpkin pies, chocolate or peanut butter sandwich cookies for cheesecakes, or wafers for a neutral flavor.

SERVES 8

25 small vegan cookies

14 cup vegan margarine, melted

12 teaspoon vanilla

Folic Acid: NA

Vitamin B12: NA

Protein:

Iron:

Zinc: NA

Calcium: only present in very small amounts

Vitamin D: NA

1. Process cookies in a food processor until finely ground. Or, working in batches, seal cookies in a Ziploc bag and crumble using a rolling pin until fine.

2. Add margarine and vanilla a bit at a time until mixture is sticky.

3. Press evenly into pie tin, spreading about 14 thick. No prebaking is needed.

Per Serving

Calories: 144 | Fat: 7g | Sodium: 228mg | Fiber: 0g | Protein: 1g

 

25. Pineapple Cherry “Dump” Cake

Just dump it all in! Who said vegan baking was hard?

SERVES 8

1 (20-ounce) can crushed pineapple, undrained

1 (20-ounce) can cherry pie filling

1 box vegan vanilla or yellow cake mix

12 cup vegan margarine, melted

Folic Acid: only present in very small amounts

Vitamin B12: NA

Protein:

Iron:

Zinc: only present in very small amounts

Calcium:

Vitamin D: NA

1. Preheat oven according to directions on cake mix box and lightly grease and flour a large cake pan.

2. Dump the pineapple into the cake pan, then dump the pie filling, then the powdered cake mix on top.

3. Drizzle the cake mix with vegan margarine.

4. Bake according to instructions on cake mix package.

Per Serving

Calories: 498 | Fat: 16g | Sodium: 594mg | Fiber: 1g | Protein: 4g

 

26. Chocolate Graham Cracker Candy Bars

Matzo, saltines, or any cracker will work really well in this recipe, and because half of the candy bars will disappear before you’re finished making them, you may want to make a double—or even triple—batch!

YIELDS 16 BARS

1 cup peanut butter or other nut butter

8 vegan graham crackers, quartered, or any vegan cracker

1 cup vegan chocolate chips

14 cup vegan margarine

Optional toppings: vegan sprinkles, coconut flakes, chopped nuts

Folic Acid:

Vitamin B12: NA

Protein:

Iron:

Zinc:

Calcium: only present in very small amounts

Vitamin D: NA

1. Line a baking pan with wax paper.

2. Spread about 1 tablespoon of peanut butter on a cracker, then top with another to make a “sandwich.”

3. In a double boiler or over very low heat, melt together the chocolate chips and margarine until smooth and creamy.

4. Using tongs, dip each cracker sandwich into the chocolate and lightly coat. Pick up with the tongs and allow excess chocolate to drip off, then transfer to lined baking sheet.

5. Top with any additional toppings, and chill until firm.

Per Bar

Calories: 169 | Fat: 14g | Sodium: 156mg | Fiber: 1g | Protein: 5g

 
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