4 vegan chocolate desserts that outperform anything you'd get in a heart-shaped box

From vegoutmag.com

By Jordan Cooper

Forget waxy mystery chocolates with questionable fillings — these vegan desserts deliver the kind of chocolate experience that actually lives up to the hype 

Let's be honest about those heart-shaped boxes. You open them with genuine excitement, bite into something promising, and discover a texture that can only be described as "chalky toothpaste adjacent."

The little map on the lid promises caramel but delivers disappointment. We've all been there.

The good news? Vegan chocolate desserts have evolved far beyond the cardboard-flavoured carob bars of decades past. Modern plant-based chocolatiers and home bakers are creating things that would make those drugstore boxes weep into their palm oil.

Whether you're treating yourself, impressing a date, or just need something genuinely decadent on a random Tuesday, these four desserts prove that dairy-free chocolate isn't a compromise. It's an upgrade.

1. Dark chocolate avocado mousse

This one sounds suspicious until you try it. Avocado in dessert feels like something a wellness influencer made up to torture us.

But here's the thing: ripe avocado whipped with quality dark chocolate creates a mousse so silky it borders on unfair. The avocado disappears completely, leaving behind only its creamy texture.

The key is using chocolate with at least 70% cacao and making sure your avocados are perfectly ripe. Blend them with melted chocolate, a splash of plant milk, maple syrup, and a pinch of sea salt. Chill for an hour. What emerges is restaurant-quality mousse that takes maybe ten minutes of actual effort.

Top it with coconut whipped cream and some cacao nibs for crunch. Your guests will demand the recipe. You can decide whether to reveal the avocado secret or let them wonder.

2. Salted tahini brownies

Brownies are the great equalizer of the dessert world. Everyone loves them, and vegan versions have been nailing the fudgy factor for years. But adding tahini takes them somewhere entirely new. The sesame paste creates this nutty depth that makes regular brownies seem one-dimensional by comparison.

The tahini also handles the fat component beautifully, giving you that dense, almost gooey centre without any butter. Flaky sea salt on top isn't optional here. It's essential. The salt-tahini-chocolate combination hits multiple flavour notes at once, keeping your brain interested bite after bite.

These brownies actually improve the next day, if they survive that long. The flavours meld together and the texture gets even more fudgy. Make a double batch. Trust the process.

3. Coconut milk panna cotta with chocolate ganache

Panna cotta sounds fancy and intimidating, but it's basically just setting cream with gelatine. Swap in full-fat coconut milk and agar agar powder, and you've got a vegan version that wobbles just as seductively as the original. The coconut flavour stays subtle, providing richness without screaming "tropical vacation."

Pour warm chocolate ganache over the top right before serving. Use good quality dark chocolate melted into coconut cream for the ganache. The temperature contrast between cool panna cotta and slightly warm chocolate creates a textural experience that boxed chocolates could never deliver.

This dessert looks impressive enough for dinner parties but requires shockingly little skill. Most of the time is just waiting for things to set in the fridge. You look like a culinary genius while basically doing nothing.

4. Mexican hot chocolate lava cakes

Lava cakes feel like a restaurant-only phenomenon, but they're surprisingly achievable at home. The vegan version uses aquafaba (chickpea liquid) to create that signature molten centre. Add cinnamon, a tiny bit of cayenne, and a hint of espresso powder for that Mexican hot chocolate profile.

The magic happens in the timing. Underbake them slightly, and you get that dramatic chocolate flow when you cut in. Overbake by two minutes, and you have regular chocolate cake. Set a timer. Watch it like a hawk. The drama is worth the vigilance.

Serve these warm with a scoop of vanilla oat milk ice cream. The spice hits at the end, just a gentle warmth that makes you reach for another bite. It's the kind of dessert that creates actual memories, not the vague disappointment of mystery nougat.

Final thoughts

The bar for chocolate desserts has been set embarrassingly low by mass-produced candy. We've been conditioned to accept mediocrity wrapped in shiny packaging. But once you experience what chocolate can actually do when treated with respect and quality ingredients, those heart-shaped boxes start looking pretty sad.

These four desserts share something important: they let chocolate be the star while supporting it with complementary flavours and textures. No waxy coatings, no artificial aftertaste, no mystery fillings that taste vaguely of chemicals.

Whether you're celebrating something specific or just believe that Tuesday deserves better dessert, these recipes deliver. Make them for someone you love. Make them for yourself. Either way, you deserve chocolate that actually tastes like chocolate. The heart-shaped box can stay on the shelf.

https://vegoutmag.com/food-and-drink/s-st-4-vegan-chocolate-desserts-that-outperform-anything-youd-get-in-a-heart-shaped-box/

Oatly loses long-running 'milk' battle with dairy lobby

From bbc.co.uk

Plant-based drink maker Oatly has lost a long-running legal battle over its use of the word "milk" in its marketing.

The Swedish company tried to trademark the slogan "post-milk generation" in the UK in 2021 but Dairy UK, the representative body for British dairy farmers, objected.

Following rulings in several courts, the UK Supreme Court on Wednesday said Oatly could neither trademark nor use the phrase "post-milk generation".

The long-running dispute has centred on Dairy UK's argument that, under trademark law, the term "milk" can only be used to refer to products that come from an animal.

The Supreme Court ruled the phrase "post-milk generation" could confuse people over whether Oatly's products are completely milk-free or merely have a low milk content.

Oatly's general manager for the UK and Ireland, Bryan Carroll, said the case was "a way to stifle competition and is not in the interests of the British public".

"This decision creates unnecessary confusion and an uneven playing field for plant-based products that solely benefits Big Dairy."

Because the relevant law only applies to food products, Oatly is still allowed to sell t-shirts bearing the slogan "post-milk generation" which it had made before the ensuing legal battle.

In November 2021, Dairy UK appealed to the Intellectual Property Office (IPO) not to let the company trademark the phrase. The IPO rejected Oatly's application to trademark the phrase.

The firm took the decision to the High Court, which ruled that the IPO was wrong to conclude that consumers would be confused by the phrase.

But the Court of Appeal ruled in December 2024 that the term "milk" can only be used to describe animal products.

Following the ruling, Judith Bryans, chief executive of Dairy UK said the body was "delighted".

The ruling, she said, "helps ensure that long-established dairy terms continue to carry clear meaning for consumers".

Last year, the EU parliament voted to ban the use of terms such as "oat milk" and "veggie burger" — but such a ban will not come into force until it is backed by the European Commission and all 27 member states.

European farmers have argued such terms mislead consumers and threaten their industry.

Environmentalists have said that the ban will harm sustainability efforts and is an overreach by the meat and dairy industries.

Richard May, partner at law firm Osborne Clarke, said of the Supreme Court ruling: "It confirms that, even post-Brexit, the UK will continue to take a strict approach to the use of protected dairy terms, closely aligned with the EU regime.

"The key principle is straightforward: if a product is not derived from animal milk, it cannot be marketed using reserved dairy designations such as 'milk' or 'cheese'."

Companies like Oatly will now likely limit their use of terms like "dairy-free" to "factual" information, rather than branding and marketing, May said.

https://www.bbc.co.uk/news/articles/cx2gnl45g40o

Hot Tip: PETA Shows Men on Tinder How Going Vegan Gets More Swipes

From peta.org/news

“I’ll have what he’s having!” In a cheeky nod to When Harry Met Sally, PETA’s new video ad—now popping up on Tinder and across the web—serves up a seriously steamy message for men in the field: Ordering a juicy vegan burger is the ultimate turn-on. In the spot, one lucky guy’s date can’t help but swoon every time he takes a bite, proving that compassion (and delicious vegan patties) are irresistibly attractive. 

As the ad points out, PETA UK and PETA Australia have done the math, and the results are clear: In a clever social experiment, vegan men scored twice as many swipes on dating apps as those who eat meat. Translation? Landing that Valentine’s Day date could be as simple as shaking up what would-be Romeos are eating. So drop the clever pick-up lines and just go vegan!

Don’t Eat Your Heart Out—Eat WITH a Heart

You don’t need a relationship guru to tell you that having empathy is hot. Like all our fellow animals, cows feel love, joy, fear, and pain. They form lifelong friendships and mourn when a loved one dies. But in the meat industry, these sensitive animals suffer on filthy, crowded farms for their entire lives before workers slaughter them. Is your beef burger worth all that cruelty?

And vegans don’t just rack up more swipes—they also bring the heat in the bedroom. Studies show that low-fat vegan meals can tackle the physical factors behind most cases of impotence, including high cholesterol, obesity, diabetes, prostate inflammation, hormonal imbalances, and even prostate cancer. In other words, swapping flesh, dairy, and eggs for vegan foods can help you live longer and last longer.

https://www.peta.org/news/do-vegan-men-score-more-dates/

The vegan beef bourguignon that saved date night when our reservation fell through

From vegoutmag.com

By Avery White

When our anniversary dinner plans collapsed at the last minute, a slow-simmered pot of plant-based comfort food turned disappointment into one of our most memorable evenings together 

Marcus and I had been looking forward to our anniversary dinner for weeks. The reservation was at a new French bistro downtown, the kind of place with cloth napkins and a sommelier who actually listens.

Then, forty-five minutes before we were supposed to leave, my phone buzzed. A pipe had burst. They were closing for the evening. So sorry for the inconvenience.

I stood in our bedroom, half-dressed, staring at the screen. Marcus found me there, and instead of the frustration I expected, he just shrugged. "We have wine," he said. "We have mushrooms. Let's make something."

What followed was one of the best meals we've shared in years, and a reminder that the most meaningful moments rarely go according to plan.

Why bourguignon felt right

There's something about French cooking that demands your attention. It asks you to slow down, to layer flavours, to trust the process. That evening, we needed exactly that kind of grounding.

Traditional beef bourguignon is all about patience and depth. The meat braises for hours in red wine until it falls apart. The sauce becomes velvety, rich with the essence of everything that went into the pot.

I've always believed that plant-based cooking can achieve that same soul-satisfying quality when you understand what makes a dish work in the first place.

For us, the answer was mushrooms. Lots of them. Cremini, shiitake, and a handful of dried porcini that had been sitting in our pantry for months, waiting for their moment.

Building layers of flavour

The secret to any good braise is what happens before the liquid goes in. We started by searing chunks of extra-firm tofu until they developed a golden crust, then set them aside. Into the same pot went pearl onions, carrots, and celery, cooking until they softened and picked up all those caramelized bits from the bottom.

Then came the tomato paste, just a tablespoon, stirred until it darkened slightly. This step is easy to skip, but it adds a subtle sweetness and colour that makes the final dish sing. A splash of cognac (optional, but we were celebrating) flamed briefly before we poured in an entire bottle of decent red wine.

Here's what I've learned about cooking with wine: use something you'd actually drink. It doesn't need to be expensive, but if it tastes flat or overly tannic in the glass, those qualities will concentrate as it reduces.

The waiting game

Once everything was in the pot, including the rehydrated porcini and their soaking liquid, we turned the heat to low and let time do its work. Marcus put on a jazz record. I changed out of my going-out clothes and into something comfortable. We opened a second bottle of wine, this one for us.

There's a particular kind of intimacy in cooking together without a timeline. No reservation to rush toward, no server waiting to take your order. Just the two of us, the smell of wine and herbs filling the kitchen, and nowhere else to be.

We talked about things we'd been meaning to discuss for weeks. Work stress, a trip we wanted to plan, whether we should finally repaint the living room. The kind of conversation that gets lost in the shuffle of daily life but finds space when you're stirring a pot and waiting for something to become tender.

The recipe that emerged

After about ninety minutes of simmering, the sauce had reduced to something glossy and deeply flavoured. The mushrooms were silky, the tofu had absorbed all that wine-soaked richness, and the vegetables had melted into the background while still holding their shape.

We served it over creamy mashed potatoes, though crusty bread for soaking up the sauce would have been equally perfect. A sprinkle of fresh thyme on top, because presentation matters even when your only audience is each other.

The first bite made us both pause. It was better than anything we would have ordered at that bistro. Not because I'm a better cook than a trained chef, but because we'd made it together, in our own kitchen, on a night that could have felt like a disappointment.

Final thoughts

I think about that evening whenever plans fall apart. The instinct is to scramble, to fix, to find an alternative that matches the original vision. But sometimes the detour is the destination.

That vegan bourguignon has become a regular in our rotation now. We make it on cold Sunday afternoons, on random weeknights when we need comfort, on anniversaries when we'd rather stay home than go out. Each time, it tastes slightly different depending on what mushrooms we have, what wine we open, what mood we're in.

What's the last meal that surprised you by being better than what you'd planned? Sometimes the kitchen knows what we need before we do.

https://vegoutmag.com/recipes/s-st-vegan-beef-bourguignon-saved-date-night/

Veganism Beyond Politics: A Global Call to Reclaim Compassion, Sustainability, and Shared Human Responsibility

From openpr.com

Veganism Beyond Politics" presents a global call to reframe veganism, animal rights, and environmental responsibility as universal ethical obligations rather than political identities. Grounded in scientific evidence and shared human values, the statement emphasizes that reducing animal suffering, protecting ecosystems, and improving public health transcend ideological boundaries.

A new statement titled "Veganism Beyond Politics [https://huf.ac/veganism-beyond-politics/]: Why Animal Rights and Environmental Responsibility Belong to Everyone" has been published at https://huf.ac/veganism-beyond-politics/

The declaration presents a powerful reframing of veganism and ethical living: not as a political identity or ideological position, but as a universal moral framework rooted in science, empathy, and collective responsibility for life on Earth.

At a time when societies face accelerating climate disruption, biodiversity collapse, public-health crises, and unprecedented industrial exploitation of animals, the statement argues that compassion and sustainability must transcend political divisions. It calls on people across all cultures, beliefs, and political backgrounds to recognize that reducing harm to animals, protecting ecosystems, and adopting healthier food systems are shared human obligations - not partisan causes.


Moving Beyond Polarization

In many countries, veganism and environmental action have become culturally coded as belonging to specific political camps. This polarization has slowed progress and discouraged millions of people who may care deeply about animals, health, or the planet but feel excluded by ideological framing.

"Veganism Beyond Politics" directly challenges this dynamic.

The statement emphasizes that:

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Ethical concern for animals is not left-wing or right-wing - it is human.

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Environmental stewardship is not ideological - it is necessary for survival.

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Choosing plant-based foods is not a political gesture - it is a practical, evidence-based response to global crises.

By detaching veganism from political identity, the declaration seeks to expand participation, reduce cultural resistance, and foster cooperation across social divides.

A Science-Informed Ethical Imperative

The document grounds its message in widely recognized scientific realities:

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Animal agriculture is a major contributor to greenhouse gas emissions, deforestation, freshwater depletion, and biodiversity loss.

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Diets centred on whole plant foods are consistently associated with improved health outcomes and reduced risk of chronic disease.

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Industrial farming subjects billions of sentient animals each year to confinement, deprivation, and violent slaughter.

Rather than presenting these facts as ammunition for political debate, the statement frames them as shared evidence demanding shared action.

It argues that when suffering can be reduced, ecosystems protected, and human health improved through accessible choices, there is a moral responsibility to act - regardless of party affiliation, religion, or worldview.


Veganism as a Common Ground, Not a Culture War

One of the central insights of "Veganism Beyond Politics" is that lasting change requires inclusivity.

When ethical living is portrayed as the property of a particular social group, many people disengage - even if they agree with the underlying values. The statement therefore calls for a shift in tone and strategy:

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From confrontation to cooperation

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From identity signalling to universal principles

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From ideological branding to practical compassion

The goal is not to erase differences, but to build bridges around what humanity already shares: a desire for health, stability, meaning, and a liveable planet for future generations.

https://www.openpr.com/news/4384974/veganism-beyond-politics-a-global-call-to-reclaim-compassion

New Market Study Identifies the UK’s Leading and Emerging Vegan Cities

From vegconomist.com

Image: Victoria Shes via Unsplash

A recent study conducted by mobility service provider SIXT has revealed the best cities in the UK for vegan food, and the ones that are up and coming in the plant-based scene. With an estimated 2.5 million Brits now identifying as vegan (approximately 4.7% of the adult population) and a 71% year-on-year increase in search interest for “plant-based restaurants,” the data highlights how many consumers are seeking to discover new venues to expand their vegan dining experiences. 

Bristol is the best vegan food city outside of London

Unsurprisingly, London maintains its position as the primary hub for plant-based dining, boasting over 670 vegan-friendly establishments and six Michelin-starred restaurants with plant-based options. However, the study identifies Bristol as the leading city outside of the capital. Bristol combines high consumer demand, reflected in nearly 3,000 targeted searches, with high quality, featuring 50 vegan-friendly venues rated 4.5 stars or higher on Google.

In the North of England, Manchester is the regional leader. With 174 vegan-friendly restaurants and 5,800 searches over the past 12 months, the city represents the highest search volume outside London. Meanwhile, Edinburgh remains the dominant Scottish market, with the Leith and Stockbridge districts emerging as specific hotspots for plant-based innovation.

Emerging Growth Markets

To identify future opportunities, the study analysed the number of food establishments with the highest reviews, to the number of Michelin restaurants per capita, highlighting several “up-and-coming” locations:

Salford ranked as the most up-and-coming vegan city in the UK, and was found to have 195 restaurants with vegan options (the most in the UK), of which 59 had reviews with 4.5+.

Cambridge is the second- best plant-based city in the country, placing second overall from a capita perspective. The city may have a lower number of vegan offerings than the others in the top 5 (43.21), but in Cambridge, there is the highest demand, seeing a surge in demand for vegan food, with 1,970 searches in the past 12 months.

Located in North Yorkshire, Wakefield surprised analysts by ranking third in the “up-and-coming” category, driven by an exceptionally high ratio of 5-star ratings per capita.

The evaluation is based on an analysis of Google Trends data regarding search volumes for vegan dining, alongside aggregated metrics from HappyCow that account for minimum review counts and specific geographical radii. Additionally, Michelin-star recognitions were factored in to quantitatively rank cities based on consumer demand, density of offerings, and culinary quality.

https://vegconomist.com/studies-numbers/new-market-study-identifies-the-uks-leading-and-emerging-vegan-cities/

UK: One of London’s best vegan restaurants is opening a second location in the City

From timeout.com

Notting Hill’s Holy Carrot, opened by restaurateur Irina Linovich and chef Daniel Watkins, will open in Spitalfields in March 

Notting Hill’s Holy Carrot is set to bring its excellent plant-based cookery to Spitalfields.

But there’s a twist – the second Holy Carrot won’t be totally vegan. Don’t worry, they won’t be adding offal to the menu, but it will be vegetarian rather than vegan, with a smattering of cheese on some dishes. Not a total pivot from the west London’s restaurant's original ethos then, and vegans will still be more than welcome, with most dishes abiding by their dairy-free doctrine. 

                                                                                          Photograph: Beca Jones

Holy Carrot started life as a supper club before a Knightsbridge residency, opening its first restaurant in 2024 on Portobello Road. It’s run by fashion journalist-turned-restaurateur Irina Linovich and chef Daniel Watkins, formerly of Acme Fire Cult in Dalston.

When it opened, Time Out’s review gave it a glowing four stars. ‘Holy Carrot isn’t out to blow your mind – this is innovation of a dependable, not reckless, sort – but this gets close,’ said our writer of its crispy celeriac with pickle butter dish. 

Holy Carrot prides itself on its fondness for ferments, and you’ll be able to find more pickled stuff at the new branch, which will open on March 13 at 61-63 Brushfield Street, E1 6AA.

What else can we expect? ‘A new space shaped by the same principles; vegetables, fire and fermentation. Familiar dishes, cooked with care, alongside new plates made for the table,’ say the team behind Holy Carrot. 

https://www.timeout.com/london/news/one-of-londons-best-vegan-restaurants-is-opening-a-second-location-in-the-city-020926