When people hear the words "vegan dessert" they typically think one of two things: "Ew" or "Oh, that must be healthy!" The truth is, most of the time, neither of these are accurate.
Removing eggs and dairy from a baked good doesn’t remove the flavor. Most vegan treats are so delicious that you can’t tell that they’re any different from other goodies. Trust me, I have plenty of carnivorous friends and family members who’ve put away tofu cheesecake and egg- and butter-less cookies and cake.
But "vegan" has the same health halo as "organic" — while some vegan foods are healthier for you, not all of them are more nutritious or lower in calories than other foods.
Enter Fernanda Capobianco, founder of Vegan Divas, which sells vegan, kosher, organic cookies, donuts, pastries, cakes, and more in their two New York City locations and online (vegandivasnyc.com). And all of these won’t break the diet bank. We’re talking 150-calorie muffins and 210 calories for decadent chocolate cake. How’s she do it?
"When you use the best ingredients, your recipe tastes really great," she says. "We use maple syrup in most of our products, which allows us to cut back on the amount of sweetener we use, and we use unbleached flours such as spelt that add fiber and protein."
Still not convinced? Try her cheesecake recipe (and if you’re not that adventurous, you can order from her website).
— By Brittany Risher, Womenshealthmag.com
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