We think that if something is already free or free of everything, it must be healthy. Not to be confused with vegan desserts, because there is a huge difference between them. Here are the pitfalls!
Food intolerance has become a widespread disease, due to the deterioration of some foods, as well as our own bodies. Lactose, gluten or sugar-free diets are mainly for people who have a medically proven intolerance to one of these enzymes or a complete lack of them. However, depriving yourself of it without a reason does not always lead to good things.
However, the popularity of all-free desserts has increased, which has also resulted in some that are gluten-free being very high in fat, and lactose-free desserts can have up to double the sugar content of the original desserts in order to taste good. So it's worth checking out back page, what we choose for ourselves.
How to recognise a good vegan dessert
We can rely on ingredients that we know and consider delicious and edible on their own. These include chocolate, i.e. cocoa beans or cocoa powder, coconut, fruits, oil seeds. They are sure to make a delicious dessert, without added sugar or additives, and can be cooked to perfection. Imitations are more suspect than a vegan crab cake with cottage cheese, cream cheese or a zacher bar. It takes tricks to make it look the same or similar to the original and get the customer to buy it. Ask at the pastry counter, and when shopping, look at the back of the label to see what makes it so delicious.
The sweet treat that's for everyone
One of the most exciting aspects of the raw vegan diet is the desserts sora. It's something that everyone enjoys, as most of it is very tasty. There is always something crunchy, creamy and „real”. The essence of the vegan lifestyle is that it is mostly plant-based, and in the raw vegan lifestyle, the ingredients are not cooked. It is said to retain more vitamins, is environmentally friendly and easier to digest. This last point is debatable in some quarters, as some of the flavours and digestibility are improved by cooking, but more on that later. Vegan sweets could be described as being somewhat „alive”. There's an intense chocolate flavour, a real tartness to a passion fruit, an orange, or maybe a cashew, an almond paste sweeter than a marzipan. No butter, no cream, no sponge cake to soften the original ingredients, just pure ingredients layered on top of each other. That's why raw vegan sweets are popular for a reason, because they're not just a passing fad, they're delicious.
Did you know? Of all the vegan desserts, chocolate and coconut sweets are the best to freeze. They do not break down like creamy sweets, but retain their texture. They thaw in the fridge in 20-30 minutes, one slice at a time, so they can be portioned waste-free.
