It’s part donut, part tart, fully vegan, and it might just be the new cronut: it’s the Donart, a hybrid dessert that’s bound to become the new sweets craze.

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The Green Radish food truck recently unveiled their new creation, which tastes like a light, airy baked donut, and looks like a tart. These vegan desserts are baked and made from organic ingredients like ground flax seeds, organic cocoa powder, almonds, apple cider vinegar, dark chocolate, and a medley of oat and whole wheat flour.

James Rafferty, owner of The Green Radish, says he’s also incorporated the anti-inflammatory spices cinnamon and turmeric as well as antioxidant and phytonutrient rich fruits (raspberry, mango) into the initial flavors, which are: Old School Cinnamon Sugar Donart with Chocolate Glaze and Vanilla swirl, Glazed Double Dark Chocolate Donart, and Vanilla Almond Donart with Raspberry Glaze and Mango.

“The Donart evolved serendipitously  as I began playing with new dessert options this past month,” said Rafferty. “I wanted to merge the best attributes of both, the heavenly donut and the elegant tart, while still remaining true to our mission statement – serving healthy, yet great tasting food.”

Rafferty, who is a long-time private chef and vegetarian, recently embraced a vegan lifestyle. His truck offers vegan meals such as black bean burgers, grilled cheese, sweet potato fritters, and Asian BBQ tofu.

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The Green Radish will sell the Donart starting this month for $5 a pop alongside its other vegan fare in the NYC area. If the customer interest is there, Rafferty says he’d “like to offer a daily Donart special that’s more health conscious, perhaps gluten-free, and some chia and hemp seeds in the mix. I might also create savory Donart options, as well, in the near future.”

Rafferty’s aim is to share his sense of wellness with others by making food that turns most people’s notion of what vegan is on its head. Creating the Donart goes along with his mission.

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“I’m hopeful that this new dessert hybrid will continue to intrigue vegans, and non-vegans alike,” said Rafferty. “I’m passionate about cooking vegan, organic food that is flavorful and creative. If ‘Donarts’ bring more attention to my mission, well then, why not?”

 

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