Imagine: miles-high Chocolate-Encased Strawberry Shortcake with light, fluffy whipped cream and chocolate-covered strawberries on top; to-die-for peanut butter mousse-filled Chocolate Peanut Butter Bombs; Brownie-Chunk Cheesecake topped with a mountain of chocolaty, chewy brownie squares—and all without so much as a teaspoon of eggs, milk, or butter. Welcome to vegan heaven, aka Vegan Treats. At Chef Danielle Konya’s out-of-this-world vegan bakery, these and dozens of other extraordinary indulgences, such as Peanut Butter Tandy Cake, Pecan Pie, Fresh Fruit Cheesecake, Orange Creamsicle Cake, Chocolate Mint Bomb, and Rocky Road Brownies, wow vegans and carnivores alike. It’s hard to believe that only five and a half years ago, the self-taught dessert diva was concocting confections in her kitchen. The cake samples that she made for area restaurants sold like, well, hotcakes, and before long, Vegan Treats grew into a full-scale retail bakery and café to meet customers’ demand. Now, loyal customers can find Vegan Treats desserts in restaurants and cafés throughout New York City and Philadelphia. Says Danielle, “If I get people eating less dairy and less animal products because they found an alternative they like better, then I feel I’ve done my job.” Thanks to Danielle’s kind cakes, benevolent brownies, and PETA-approved pies, being vegan is as sweet to your taste buds as it is to animals.