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I know I’ve mentioned Vegan Divas in the past, but I thought it is worth mentioning again for a number of reasons. They’ve been continually improving their recipes to the point where some items, you really couldn’t tell are vegan…
I attended a Valentine’s party for their new items, and as you can see, the table was goodie-laden. There were cookies in the background that crumbled like sable cookies – how could there not be butter in these?! – that Francois Payard himself handed me, telling me proudly how I would not be able to tell the difference. Apparently those cookies are his personal favorite. (Coincidentally, this morning’s post is about Francois Payard Bakery… and I forgot to mention that he’s married to Fernanda Capobianco, the gorgeous and super talented woman behind Vegan Divas!) I could name drop and tell you all the freakin’ awesome and cool people that were at the party (and yes, you’d recognize the names, if not from TV then from the NYC food world!), but I already did that on Twitter and Facebook 😉
Another item that is a true point of pride: their new cake, which boasts a brownie bottom and a ‘ganache’ top. I truly could not tell this had no eggs/white sugar/dairy in it at all, amazing. The bottom is fudgy, while the top is even fudgier… so good. One of the many things that makes Vegan Divas heads and shoulders above other vegan chocolate desserts is that they use chocolate, not carob… which makes all the difference in the world. Chocolate itself isn’t non-vegan! Milk chocolate is obviously non-vegan, but Vegan Divas use real chocolate with no dairy. Awesome.
I highly recommend getting your butt over to Vegan Divas and trying their beautiful, delicious desserts STAT!
Please note, I did sample these goodies free of charge, but I was under no obligation to post about this at all, positively or negatively, and received no monetary compensation.