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Vegan chocolate puddings with a creme egg fondant filling are launching in Holland & Barrett stores across the UK.
The puddings, made by plant-based brand Miami Burger, boast saturated fat levels 58 percent lower than their average counterpart, sugar levels 37 percent lower, and 19 percent fewer calories.
The company told Plant Based News that Sukrin – a zero calorie, zero sugar low GI sugar replacement – was used in part of recipe to reduce sugar levels without impacting taste.
Miami Burger revealed the news on Instagram, sharing an image of the pudding.
The image was captioned: “Easter time for plant-based wokes used to be a handful of ripe dates, dodgy dark chocolate, and a glass of soya milk.
“No more! Our deliciously gooey creamy egg style puds are in @hollandandbarrett freezers from next week – and with 58% less sat fat & 37% less sugar than the average fondant puds, you can be a winner not a sinner.”
Miami Burger’s founders describe themselves as ‘professional health hackers’, as they create healthier versions of these popular foods.
Tom Halford, food development chef of Miami Burger and a vegan himself, told PBN: “We started developing after London restaurant chain asked us if we had a vegan dessert as the owner felt that vegan desserts we thin on the ground and laden with sugar.
“We will continue to health hack foods that everybody loves, as we seek to convert health and weight conscience non-vegan folk into the plant-based arena and then keep them here for good.”