Category Archives: Desserts

Vegan Chocolate Banana Ice Cream Recipe

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Vegan Chocolate Banana Ice Cream Recipe
1 serving | 1 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 banana, quartered and frozen
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk

Instructions:

  1. Combine frozen banana, cocoa powder and vanilla extract in blender.
  2. Add almond milk 2 tablespoons at a time, and blend until you reach your desired consistency.
  3. Enjoy!

I like to top this with shredded coconut or almond slivers if I have the additional points – tastes great plain as well!

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Vegan Chocolate Fudge Brownie Recipe

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Vegan Chocolate Fudge Brownie Recipe
9 Servings, 1 brownie per serving | 3 Weight Watchers PointsPlus per serving

Ingredients:

  • 1/4 cup cocoa powder, unsweetened
  • 1/2 cup spelt flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Sucanat
  • 1 packet Stevia
  • 1/2 cup canned pumpkin
  • 1 tablespoon coconut oil
  • 2 tablespoons almond milk
  • 1/2 cup vegan chocolate chips

Instructions:

  1. Combine dry ingredients in a bowl.
  2. Combine wet ingredients in a separate bowl until smooth.
  3. Mix wet and dry ingredients in bowl. Pour into oiled 8×8 pan. Cook for 12-18 minutes at 325 F.
  4. Let cool at least 20-30 minutes before serving.
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Vegan Pineapple Sorbet Recipe

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Vegan Pineapple Sorbet Recipe 

2 Servings | 0 Weight Watchers PointsPlus per serving

Ingredients:

  • 2 cups pineapple chunks, frozen, unsweetened
  • 6 tablespoons almond milk, unsweetened

Instructions:

  1. Place frozen pineapple in blender. Add almond milk one tablespoon at a time.
  2. Stop often to push the chunks under the blade and continue to add the almond milk until you reach a smooth consistency.
  3. Pre-make this recipe so that it is ready to serve when you have a craving for something sweet!
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Great Snack: Frozen Grapes

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I was recently reminded of a snack I used to enjoy as a child in the summer months: frozen grapes. Who would have ever thought I could enjoy it even more knowing it is ZERO P+ values?!

Simply, wash your grapes as you normally would – you can remove them from the stem if you’d like (I usually just portion them in bunches). Place them in a plastic bag/container in your freezer for a few hours, overnight is best. When you are ready to consume – take them out of the freezer and give them a minute or 2 to defrost – then enjoy!

I have been keeping these on hand for those moments of hunger in the middle of the day or after dinner when I am craving something sweet.

Be kind, feel good.

Em

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Vegan Toasted Coconut Bites Recipe

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Vegan Toasted Coconut Bites Recipe
16 Servings | 1 Weight Watchers PointsPlus per serving*
Ingredients:
  • 1 cup of pitted dates
  • 2 tablespoons dark chocolate cocoa powder
  • 1/3 cup sweetened shredded coconut, toasted
  • 1/2 cup almonds
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt

Instructions:

  1. Combine all ingredients except toasted coconut in food processor – blend well.
  2. Stir in toasted coconut.
  3. Transfer mixture to a plastic bag and kneed the dough until combined even further. It will become more sticky as you kneed it together.
  4. Break off pieces and roll into balls.
  5. Chill in refrigerator for at least 15 minutes for best results!

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Cherry Chewy Bar Recipe

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Vegan Cherry Chewy Bar Recipe
9 Servings | 4 Weight Watchers PointsPlus per serving*

Ingredients:
  • 2 cups rolled oats
  • 1/2 cup pitted dates
  • 1/2 cup orange juice
  • 1/4 cup chopped pecans
  • 1 cup dried cherries
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • salt, to taste

Instructions:

  1. Preheat oven to 325F.
  2. Spread rolled oats evenly on a baking sheet and bake for 10 minutes, until light brown.
  3. Meanwhile, combine the dates and orange juice in a small saucepan and cook over medium-low heat for about 15 minutes. Pour the mixture into a blender/food processor and process until smooth and creamy.
  4. Combine all dry ingredients into a large mixing bowl. Mix very well.
  5. Combine half of the dry with half of the wet mixture. Add in the rest of the dry and wet mixtures. Mix well.
  6. Press mixture into a nonstick 8×8 baking pan and bake for 20 minutes.
  7. Let cool, then slice into bars.

*P+ calculated using the recipe builder on weightwatchers.com

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Yonanas – Vegan Friendly Soft Serve “Ice Cream”

Before my husband and I decided to make the transition to a vegan lifestyle, we LOVED eating frozen yogurt. Shortly after removing dairy from our diet we came across an awesome product called “Yonanas”. Yonanas uses frozen bananas and other ingredients (frozen strawberries, peanut butter, vegan-chocolate chips) to make healthy soft serve “ice cream”. I would not say this is the easiest machine to clean, however my husband and I enjoy creating vegan-friendly desserts with Yonanas on a regular basis. The best part – depending on your add-ins this can be a 0 Weight Watchers PointPlus dessert!

Be kind, feel good.

Em

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Vegan Brownie Bite Truffles Recipe

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Vegan Brownie Bite Truffles Recipe
12 Servings | 3 Weight Watchers PointsPlus per serving*

Ingredients:
  • 1 – 10 ounce package of pitted dates
  • 2 tablespoons dark chocolate cocoa powder
  • 2 tablespoons sweetened shredded coconut
  • 1/3 cup pecan halves
  • 1/2 teaspoon vanilla extract
  • 1/16 teaspoon salt

Instructions:

  1. Combine all ingredients in food processor – blend well.
  2. Transfer mixture to a plastic bag and kneed the dough until combined even further. It will become more sticky as you kneed it together.
  3. Break off pieces and roll into balls (a little smaller than a golf ball).
  4. Chill in refrigerator for best results!

*P+ calculated using the recipe builder on weightwatchers.com

— Adapted from Chocolate Covered Katie

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Vegan Cocolime Banana Bread Recipe

vegan cocolime banana bread recipe

Vegan Cocolime Banana Bread Recipe
16 Servings | 6 WeightWatchers PointsPlus per serving*

Ingredients:

Bread

  • 2 cups whole spelt flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup shredded coconut
  • 1 ½ cups mashed banana
  • ½ cup coconut oil
  • 1 cup Sucanat
  • 1 tablespoon vanilla extract
  • ¼ cup soy yogurt
  • 1 teaspoon raw apple cider vinegar
  • 1 teaspoon lime zest

Glaze

  • ¼ cup agave nectar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon lime zest
  • ½ cup shredded coconut

Instructions:

  1. Preheat the oven to 350 F. Lightly oil the baking pan and dust with flour. Sift the spelt flour, baking soda, and salt. Add the shredded coconut, whisk it all together, and set aside.
  2. In a separate bowl start to blend the banana, oil, Sucanat, vanilla, yogurt, vinegar, and zest, and keep blending until the mixture is uniform and soupy with very few chunks of banana.
  3. Slowly add the flour mixture. Blend until the dough is blended but still chunky. Do not overmix!
  4. Transfer to the prepared baking pan.
  5. Bake for 60 minutes for a standard loaf pan (or 40 minutes for 3 mini loaves). Remove from the oven and let the pan sit for 10 to 15 minutes before removing the bread and transferring it to a wire rack.
  6. For the glaze, combine all of the ingredients together and let it sit while the bread bakes. Pour it over the bread after it is transferred from the pan to the wire rack. Try to keep most of the coconut on the top. It will stick more as the bread continues to cool.

*P+ calculated using the recipe builder on weightwatchers.com

— Adapted from 30 Minute Vegan

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Vegan White Chocolate Peanut Butter Chip Cookie Recipe

vegan white chocolate peanut butter chip cookies
Vegan White Chocolate Peanut Butter Chip Cookie Recipe
24 Servings, 1 cookie per serving | 4 Weight Watchers PointsPlus*

Ingredients:

  • 1 jar white chocolate wonderful peanut butter
  • ¾ cup pure maple syrup
  • 1 ½ teaspoons raw apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup whole spelt flour
  • ½ teaspoon baking soda
  • ½ cup rolled oats
  • ½ cup vegan dark chocolate chips

Instructions:

  1. Preheat the oven to 350 F.
  2. Whisk together the peanut butter, maple syrup, apple cider vinegar, and vanilla in a bowl.
  3. In a separate bowl, sift the spelt flour and baking soda. Stir or whisk well. Add the oats and chocolate chips and stir well.
  4. Combine wet and dry ingredients.
  5. If you aren’t using a nonstick cookie sheet or baking tray, you will have to lightly oil the tray or lay down aluminum foil or parchment paper. Use an ice-cream scoop or spoon to scoop out your preferred amount of batter.
  6. Leave enough space in between them to allow the hot air to circulate (at least 2 inches). It will take two trays. Bake them for 10 to 15 minutes, or until they are starting to brown on the bottom.

*Weight Watchers PointsPlus calculated using the recipe builder on weightwatchers.com

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