Australian chain Chocolateria San Churro is rolling out its new autumn menu - packed with vegan options.
According to bosses at the brand, they wanted to create a more inclusive menu.
New vegan-friendly options include The Happy Vegan - a churro bowl rolled in cinnamon sugar, filled with vegan Salted Caramel & Honeycomb Gelato, drizzled in dark chocolate, topped with smashed Oreos and fresh strawberries, and the vegan Cookie Butter Filled Churros, piped with a caramel spiced cookie filling.
San Churro's CEO, Giro Maurici, said: "We are excited to announce the launch of our new vegan desserts, which add a wider variety of options to our pre-existing offer of classic churros and Spanish dark chocolate.
"At San Churro, our brand motto is mi casa su casa. We want all people to feel welcome in our stores, and to leave with a fun, vibrant and memorable experience.
"Ultimately, our new menu delivers on this, offering a greater range of choice for all our customers - vegans and non-vegans alike."
Animal rights charity PETA's Head of Campaigns, Mimi Bekhechi, added: "San Churro's delectable vegan treats make it easy to indulge your sweet tooth whilst also being sweet to animals.
"Offering plant-based dessert options is a piece of cake.
"Forward-thinking businesses such as San Churro who are listening to their customers and introducing tasty vegan options are reaping the rewards."
The new vegan menu will be available in San Churro's 52 stores across Australia from April 10, 2018.
Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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