For Dads, For Mums

13 Healthy *Home-Made* Desserts To Satisfy your Pregnancy *Sweet Tooth*

healthy and easy desserts during pregnancy

Pregnancy Sweet Tooth is real. All the women get cravings for sugary foods because the fetus has an inclination towards sweet taste as compared to salty/spicy. This is because breast milk has a sweet taste and it’s easier for the fetus to latch by the sweet smell of breast milk. Baby develops taste buds at around 15 weeks and the craving for sweets/desserts starts by the end of the first trimester and keeps increasing it. Excessive sugar and Refined Flour is not good for you or the baby. So, here are 17 healthy and easy desserts during pregnancy which are guilt free and pregnancy safe.



  • 1/2 cup  cocoa powder
  • 2 tbsp cocoa nibs
  • 2 1/2 cups pitted dates
  • 1 1/2 cups walnuts
  • 1 1/2 Tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 1/4 Tsp salt
  • 1/4 cup cocoa powder
  • 1/4 cup honey or agave/maple syrup
  • 2 tbsp coconut oil, melted
  • 1/2 Tsp vanilla extract

(Last 4 ingredients are for frosting)


Place the walnuts, dates, walnuts, cocoa powder, vanilla extract, coconut oil and salt into the bowl of a food processor. Process until completely combined and the mixture holds together.

Slightly grease an 8×8 inch (20x20cm) square pan and line with parchment paper. Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.

Prepare the frosting. In a small bowl combine the cocoa with honey (agave/maple syrup), coconut oil and vanilla extract.Spread evenly over the mixture in the pan.

Refrigerate for 2 hours to set. Keep leftovers refrigerated.



Ingredients: Measurements used – 1 cup =200 ml

  • 1 1/4 cup whole wheat flour
  • 1/2 cup orange pulp (extracted using 2 Kinnows)
  • 1/2 cup powdered jaggery
  • 1/2 cup curd
  • 1/4 cup refined oil
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon orange zest
  • Pinch of Salt


Preheat the oven at 180 degree Celsius or 350 degrees Fahrenheit for 10-12 minutes. Grease the individual muffin holders or line them with paper cups.

In a bowl sieve the whole wheat flour along with baking soda, baking powder and salt twice. Add orange zest to it and set aside.

To extract the pulp, cut 2 oranges in roundels, peel and cut the segments into small chunks. While doing do remove the seeds. Put the orange chunks into a grinder and get the puree. Do not strain the puree.

In a large mixing bowl, take this orange puree and add powdered or grated jaggery to it and stir well with a wire whisk until the jaggery dissolves completely in the puree.   

To this add curd followed by oil and stir well. Lastly, add vanilla essence and give a quick stir. Our wet ingredients are ready.

Gradually add the dry ingredients to the wet ones and blend with a spatula. Do not over beat. Just fold in to get an even and lump free batter.

Bake the muffins at 180 degree Celsius / 350 degrees Fahrenheit for 22 -25 minutes. Keep a watch after 20 minutes as temperature may vary from oven to oven.




  • 1½ cups roasted peanuts, unsalted
  • ½ cup peanut butter
  • 4 dates
  • 2-3 tbsp maple syrup
  • ¼ Tsp salt
  • 1 cup vegan chocolate chips


Soak dates in hot water for 2-3 minutes. 

Add peanuts to a food processor and process until ground for a minute and a half. Next add soaked dates, maple syrup and salt and process again.

Add peanut butter to the mixture (first add half than another half). Place the peanut butter mixture in the fridge to chill for 15 minutes.

Line a baking tray with parchment paper. Create 15-20 peanut eggs. Place the eggs on parchment paper and freeze for 20 minutes.

Meanwhile, prepare the chocolate coating by melting the chocolate chips over steam. After 20 minutes, dip the frozen eggs one by one into chocolate. Shake the excess chocolate if needed. Put the eggs back on the parchment paper and freeze again for last 15 minutes. 



½ cup cacao/cocoa powder

½ cup melted coconut oil

4 tbsp maple syrup

½ tsp vanilla (optional)

Any nuts (If you want them in your candy)


Combine all ingredients in a bowl. Freeze for 30 minutes. 

Best, most-tasty chocolate candy is ready. 



  • 2 cups rolled oats
  • 1/2 cup peanut butter
  • 3 oz extra dark chocolate
  • 1/2 cup walnuts
  • 1 cup prunes
  • 1/2 cup coconut flakes
  • 3 tablespoons flax seed oil


Put all ingredients into a food processor.

Place it in the refrigerator to chill for at least an hour. That’s it. It’s’ done. 



  • 2 large avocados, flesh scooped out
  • 1 large ripe banana
  • 1/4 cup coconut milk
  • 1/4 cup pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder or cayenne powder (optional)
  • Pinch of sea salt
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract or chocolate extract


Place all the ingredients in a food processor or blender container and blend until smooth, scraping down the sides as needed.

Eat immediately or the mouse can be placed in an airtight container in the refrigerator for up to 2 days. 



  • 1/2 cup dried mango
  • 5 dates
  • ~ 1/2 cup oatmeal (rolled, quick, old-fashioned — they all work)
  • dried coconut to coat


Grind the first 3 ingredients and make them into a ball. Roll them in the shredded coconut before enjoying this quick tasty meal. 



  • 1 cup hazelnuts
  • 1½ tbsp cacao/cocoa powder
  • ¼ cup maple syrup (agave or coconut nectar) OR 12 Dates 
  • water (¼ cup with maple syrup and mentioned substitutes, about a cup or slightly less with dates)
  • Preheat oven to 360F/180C.


Place hazelnuts in a baking dish in single layer and roast for 15 minutes (stir every 5 minutes).

After they have cooled down, place them in a food processor and grind them until they turn into butter.  Making sure you scrape the sides once in 1-2 minutes. This will take around 10 minutes. 

*IF USING DATES* Soak dates in hot water for 5-15 minutes. 

Add cacao powder and the sweetener (maple syrup/soaked dates) to the food processor. Blend for another minute.

Gradually add water while processing for another 2 minutes. And your Nutella is ready.


(A little long but completely worth it)


  1. 2 cups oats
  2. ½ cup maple syrup
  3. ½ cups + 2 tbsp coconut flour
  4. ½ cup coconut oil, melted
  5. 2 tsp vanilla
  6. ½ cup almond butter
  7. ⅓ cup coconut oil
  8. ½ cup maple syrup
  9. 2 tsp vanilla
  10. ¼ tsp salt
  11. 1/2 cup Cocoa Powder
  12. 1/2 Cup Coconut Oil
  13. 4 tbsp Maple Syrup 



1-5: Crust Ingredients

To make the crust, preheat the oven to 350F/180C. Process oats in a food processor for 2-3 minutes until they turn into oat flour. In a bowl, combine all crust ingredients and mix well.

Grease a baking sheet with coconut oil. Transfer the batter to the baking sheet and press flat with your hands forming a rectangle. Bake for 12-15 minutes until golden.

6-10: Caramel Ingredients

Meanwhile, prepare the caramel layer. Combine all ingredients and heat over medium/low heat for 5 minutes.

Once the crust has cooled off, pour the caramel on top and spread with a spatula. Place in the freezer to set for 30 minutes.

11-13: Chocolate Layer Ingredients

To make the chocolate layer, combine all ingredients in a bowl and whisk until well incorporated.

Pour the chocolate on top of the caramel layer and spread the chocolate evenly. Return to the freezer for another 30 minutes.

Now cut them into individual bars to enjoy your healthy TWIX bars.




The first set (1-4) is for the crust and then the next set (5-11) for filling.

  1. pinch of sea salt
  2. ¼ tsp vanilla
  3. 5-6 dates
  4. 1 cup almonds
  5. 1¼ cups raw cashews (soaked for 3-4 hours)
  6. ¾ cup almond milk
  7. 1 cup fresh raspberries
  8. 2 tbsp lemon juice
  9. ¼ cup + 2 tbsp maple syrup
  10. ¼ cup coconut butter (can also use coconut oil)
  11. pinch of sea salt


Soak dates in hot water for 2-3 minutes.

Add almonds to the food processor and process for about a minute or two before adding other crust ingredients.

Line a muffin tray with liners. Press 1 tbsp of the crust into each muffin cup.

Add all filling ingredients (except for the coconut butter) to the blender and blend for 1-2 minutes.

Add the coconut butter and blend again until smooth.

Divide the filling between the muffin cups. Freeze for 2 hours or overnight.

Thaw for 15 minutes before devouring. 



The first set (1-5) of ingredients is for the crust and the next set (6-10) for to avocado layer.

  1. 1 cup of gluten-free, vegan graham crackers
  2. 1/4 cup of almonds
  3. 1/4 cup of Maple Syrup
  4. 1/4 cup of coconut flakes
  5. 1 Tbsp of Lime Juice
  6. 2 large avocados or 3-4 smaller
  7. 3 tbsp of Maple Syrup
  8. 3 tbsp of Coconut Oil
  9. 1 teaspoon Vanilla
  10. 1/4 cup of Lime Juice


Start with processing the Graham crackers before adding and mixing all the other ingredients together. Spread the mixture on the pie utensil lined with parchment paper.

Next prepare the filling by adding all the ingredients together. Spread it on the crust and freeze for around an hour before having this delicious yet healthy pie.



  • Fresh blueberries
  • 1 cup Buckwheat Flour
  • 2 tsp Baking Powder
  • A pinch of salt
  • 1 cup of raw Cashews
  • 1 cup Dates
  • 2 Bananas
  • 1/2 cup Plant-based Milk
  • 1 tsp Vanilla Essence


Preheat the oven to 200C.

Process the cashews till they turn into flour. Add in rest of the dry ingredients. (flour, cashews, baking powder, salt, and blueberries).

Next, add bananas, dates, your favorite milk, vanilla essence and blend them all together. After they form a thick paste add in all the dry ingredients.

Take the muffin pan, which is already greased with coconut oil and place them in the oven for around 30 minutes.

VARIATION: You can also add chocolate chips/ nuts/ other berries to the final mixture before baking them to add a little sassiness.



  • 2⅔ cups gluten-free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup coconut oil, at room temperature
  • 1¼ cup coconut sugar
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 2 tsp vanilla
  • 1 cup chocolate chunks
  • ½ cup chocolate chips
  • ½ cup chopped pecans (optional)


To make the flax eggs, mix together the flaxseed and water in a small bowl and let sit for 5 minutes to thicken up.

In a large bowl, whisk together flour, baking soda, baking powder, and salt.

In another bowl, combine coconut sugar and coconut oil.  Add the flax eggs and vanilla and mix until combined.

Gradually add the dry ingredients to the wet while mixing making sure there are no lumps.

Add the last 3 ingredients before chilling the dough for about half an hours

Preheat the oven to 175C/350F and line a baking sheet with parchment paper. Flatten the balls to shape the cookies.Bake for 14-15 minutes until the cookies are golden at the bottom. 

They are ready.


All of them are very healthy, easy to bake and the best part is most of the ingredients would already be there in your kitchen so you don’t have to wait to make them. Indulging yourself is fine from time to time but having healthier meals is what your body and baby need more. Also, restaurant desserts are full of trans fats and artificial sweeteners, things that you should avoid during pregnancy at all costs. 

Don’t forget to upload any dessert you make and also review the recipes. It will not only help other mothers to know which one to try first but also help us improve our content.


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1 Comment

  • Reply Jack Licudine 20/06/2017 at 12:14 pm

    Hello! I could have sworn I’ve been to this blog before but after browsing through some of the post I realized it’s new to me. Anyways, I’m definitely happy I found it and I’ll be book-marking and checking back frequently!

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