The People for Ethical Treatment of Animals (PETA) recognized HaleLife Bakery’s Tiramisu Trifle as one of their Top 10 Vegan Sweets Treats in the U.S.
The trifle consists of a vanilla streusel base and marshmallow fluff, sponge cake and pastry cream filling topped with espresso vegan cheesecake, espresso crumble and chocolate ganache sauce.
Sounds mouth watering, right? But the most outstanding fact is that every recipe at HaleLife's three locations in Tampa, St. Pete and Clearwater is gluten, dairy, soy, egg, tree nut and peanut free, making this vegan bakery stand out from the rest in the area.
“HaleLife’s delightful Tiramisu Trifle and animal-friendly menu create a recipe for success,” said PETA Executive Vice President Tracy Reiman.
PETA, one of the world’s biggest animal rights organizations, opposes speciesism, the assumption of human superiority leading to the exploitation of animals, according to their website.
Its efforts to reduce this behavior consist of investigating and sharing the consequences of animal use in the four areas “in which the largest numbers of animals suffer the most intensely for the longest periods of time.” These areas include laboratories, the food industry, the clothing trade and the entertainment business.
As the vegan food market has grown in the last years, so have consumer’s concern for animals. According to a press release, the market grew “two and a half times faster in 2021 than it did between 2018 and 2020, and it’s expected to reach $22 billion by 2025.”
Other recognized eateries in the list include Sweet To Lick in New York, Jalen’s Bakery in California and Sprig & Vine in Pennsylvania.
“All the eateries on PETA’s list prove that it’s as easy as vegan pie to dish out delicious treats that are also sweet to animals this Valentine’s Day,” Reiman said.
The winners will receive a certificate from PETA and a gift selection from the organization’s shop.
To celebrate the recognition, HaleLife will be giving out individual-size servings of its Tiramisu Trifle starting on Feb. 18.
