I love desserts. Who doesn’t?
I’m not sure if it was the sugar high I was on, but after recently indulging in a lovely slice of banana cream pie in all its caloric and cholesterol splendor, I went on a quest to find places around town where sweets junkies like me could score healthier — and truly tasty — dessert options.
Sadly, there is no such thing as a completely guilt-free dessert, says registered dietitian Dawn Jackson Blatner, unless you’re talking about an apple or orange. A brownie, for example, even though it may be made with better-for-you ingredients, typically piles on just as many calories as a regular brownie. With about two-thirds of U.S. adults overweight or obese, the real problem, Blatner says, is overeating.
That said, my husband and I scoured the city and suburbs and found some restaurants and bakeries where you can sit down and get your sweet fix on and, if not feel virtuous, at least not beat yourself up over it afterward. You’ll find the results below. Most treats run $1.50 to $9.
As you’ll see, you’ll be able to pick from a smorgasbord of healthier dessert options at these eateries — from organic, vegan and raw desserts to goodies made with heart-smart oils, alternative sweeteners and soy-based products. All of the places stay away from genetically modified ingredients, and most offer some gluten-free choices.
One more thing: None of the spots uses trans fats to create their treats, which is no small claim. In May, a bill that would have banned trans fats in restaurants, bakeries and school vending machines was defeated in the Illinois Senate.
Also, it’s important to note that these eateries use the words “cheesecake,” “ice cream” and “cake” very loosely. While these common treats may look like the real thing, in many cases, there is no cheese in the cheesecake, no cream in the ice cream and the cake isn’t even baked.
The good news, Blatner says, is that desserts, “eaten in moderation and enjoyed mindfully,” can be part of a healthy diet.
So, my sweet aficionados, we really can have our cake and eat it too. But here’s a suggestion: Don’t stop enjoying your favorite treats. Start living by a new mantra. Repeat after me: Portion control. Portion control. Portion control.
Karyn’s Cooked
738 N. Wells St., 312-587-1050
Although this sophisticated, earth-tone-accented restaurant is headed up by raw foods guru Karyn Calabrese, the offerings are not quite as radical here as at one of her other eateries, the aptly named Karyn’s Raw. Instead, this all-vegan bistro provides “conscious comfort foods.” Sweet devotees can choose from about 20 goodies. Among them: diner desserts done healthier, including classic cakes such as coconut, banana and carrot. We went with double German carob cake. The slice packed a satisfying chocolaty wallop, although the cake’s texture was much denser than the billowy-soft sort of cake we’re used to. Expect blueberry, mango, strawberry or maybe even pineapple cheesecake too. The “cheese” in the cheesecake is actually made with tofu. Most of the desserts are sweetened with raw sugar; alternative sweeteners such as agave nectar are used in some treats, including two raw dessert options: pecan carob cake and mint carob cake.
Best bites:
Pie, pie and more pie. Restaurant supervisor Gerald Owens says the creamy Chocolate Silk is the most popular. But our fave is the not-so-humble pecan pie. In each bite, scrumptious pecans collide with a cashew butter-soy cream filling, resulting in divine crunchy-gooeyness. The lemon meringue pie, bursting with fresh-picked lemony flavor, is a winner too.
Icing on the cake:
Interesting to-go selections, including kombucha. Fans of the fermented drink claim, among other things, it boosts energy, reduces blood pressure and heals kidney infections.
Bleeding Heart Bakery
1955 W. Belmont Ave., 773-327-6934
This Roscoe Village organic bakery bills itself as offering “punk rock pastry.” And if that means many of the goodies are surprisingly inventive, I would have to agree. Sure, you’ll find the standards: brownies, cookies, whoopie pies and cheesecake bars, all generously sized, by the way. And there’s a gorgeous, postcard-perfect vista of cupcakes on display — about a dozen flavors available each month, four to six of them vegan. However, foodies will appreciate the assortment of thoughtful creations such as chocolate chip cookies with bacon (yes, the bacon is organic), blueberry pie with lavender streusel, basil and goat cheese croissants, tequila-lime cupcakes and ginger-cream scones. And speaking of scones, the vegan Take a Hike scones, made with whole-wheat flour, oats, seeds and dried fruit, are the bakery’s best-seller. Most items are sweetened with evaporated cane juice. Extra bonus: With its tattoo-art touches and neon-hued walls and tables, the shop has a punk rock feel too.
Best bites:
The award-winning cake balls. You’ll usually find a half a dozen kinds, about half of them vegan varieties. But our top pick is the vegan banana fudge brownie. Couldn’t taste the banana but didn’t really want to. The brownie was rich and well, fudgy, the kind you want to savor and linger over.
Icing on the cake:
Bakery owners Michelle and Vinny Garcia are so dedicated to using local, sustainable produce, next year they’ll be growing much of their own — including herbs, tomatoes, peppers and berries — on the rooftop of their new Chicago Avenue location. And FYI: The Garcias are “Food Network” stars, having won first place in two cake challenges and second place in seven others.
Chicago Diner
3411 N. Halsted St., 773-935-6696
Although the popular Michelin Guide-recommended and Zagat-rated vegetarian cafe does serve eggs and uses dairy products in its entrees, all of the desserts are vegan, and most are sweetened with evaporated cane juice, although alternative sweeteners, including brown rice syrup, are used too. Choose from a laundry list of all-American favorites: brownies, cheesecakes, pies, cakes, muffins and cookies, including cinnamon-y snickerdoodles and chocolate chip cookies, the latter tasting, remarkably, like the traditional homemade version. Four cakes were available by the slice on our visit: cookies & cream, chocolate mousse, carrot and pineapple-coconut. But if it’s ice cream you’re craving, try a vanilla chai shake or one of the other 10 varieties. The soy-based ice cream is sweetened with beet sugar. Only one sour note: Don’t sit in the last booth under the speaker. The loud bass-heavy music won’t add to your culinary experience.
Best bites:
The chocolate chip cheesecake, featuring a dairy-free chocolate ganache topping, is killer. Thanks in part to a recipe that calls for a soy-based cream cheese substitute in the batter, this cheesecake has the luscious taste and thick consistency of guess what? Real cheesecake! Interesting factoid: Decades ago, carob figured prominently in the dessert menu at Chicago Diner. Not anymore. Now when they make chocolaty treats, they use the real thing — chocolate and cocoa, which contain healthy antioxidants.
Icing on the cake:
Thirsty? Chicago Diner serves organic, vegan beer and wine. Plus, there’s free parking in the lot next door after 6 p.m. Monday through Friday and 10 a.m.-10 p.m. Saturday and Sunday — a real coup in this jampacked neighborhood.
Borrowed Earth Cafe
970 Warren Ave., Downers Grove; 630-795-1729
Vegetarian? Check. Vegan? Check. Organic? Check. Yes, this hip and slightly hippie-ish raw foods restaurant covers a trio of good-for-you bases. Using ground nuts as well as coconut, cacao, and fresh fruits and vegetables, the staff whips up cheesecake, truffles, ice cream sundaes, cake and cupcakes. Chocolate cupcakes, which looked exactly like Hostess chocolate cupcakes, were on display on our visit. The frosting was made, in part, with avocado. They don’t use soy-based substitute products here, nor do they use sugar — even raw — in the desserts. The goodies get a hint of sweetness from agave nectar, maple syrup, dried fruit such as dates and raisins, or fresh fruit such as pineapple. The treats change with the season and availability, say owners Kathy and Danny Living, so it’s best to ask your server what’s on hand each day. Note: The cafe will be closed for vacation Thursday through Tuesday.
Best bites:
The cheesecake, available in three to four flavors. We went with a slice of pecan turtle. Unlike Chicago Diner’s cheesecake, this one doesn’t imitate the dairy-heavy, heart-attack-on-a-plate cheesecake you know and have a love-hate relationship with. Thanks to ingredients such as ground cashews, chopped pecans, almond milk, dates and cacao nibs, the dessert manages to be light and fluffy yet rich and creamy. Bottom line: This cheesecake is a uniquely delicious treat in a category all its own.
Icing on the cake:
Raw food cooking classes take place once a month, 3 to 6 p.m. on a Sunday. For more information about the classes, sign up for the newsletter at
borrowedearthcafe.com.
Soul Vegetarian East
205 E. 75th St., 773-224-0104
On the lookout for better-for-you desserts on Chicago’s South Side? Stop by Soul Vegetarian East, a busy casual-dining restaurant. Choose from an assortment of Southern favorites such as apple pie, sweet potato pie, peach cobbler, lemon cake and coconut cake. Hebrew carob cake, a vegan variation of a German chocolate cake, is also served here, as well as cookies (both peanut butter and oatmeal). All of the treats are made with raw sugar. And no white flour will touch your lips here either. It’s whole wheat, all the way, even in the pie crust.
Best bites:
The yummy sweet potato pie, available Wednesday through Sunday.
Icing on the cake:
Easy to get to — the eatery is just three blocks east of the Dan Ryan’s 75th Street exit. Plus, next door is Eternity Juice Bar for juices, smoothies, homemade ice cream and more.
Sweet Dreams
1107 Waukegan Road, 847-657-1092; Glenview
A favorite of North Shore moms and college students, this cozy-yet-contemporary, 100 percent organic bakery and cafe provides coffeehouse touches: comfy chairs, couches and a fireplace. But, more important to sweets lovers, this bakery incorporates organic eggs and dairy products (butter, cream, yes!) into many of its products, putting out a spread of the luscious sort of baked goods you’d find at Old World bakeries such as Chicago’s Lutz Continental Cafe & Pastry. Think chocolate-walnut torte with espresso butter cream, cappuccino brownies, and orange sponge cake with berries and whipped cream. Don’t miss the chocolate eclairs. Often boring and cardboard-like in other settings, these treats are filled with a super rich pastry cream and topped with a velvety-smooth semisweet chocolate and cream icing. Choose from two sizes: mini ($2) or full-size ($3.50) when you want to throw caution — and your diet — to the wind. But if you’re looking to kick up the health factor a notch, try one of the 10 vegan selections, including the vegan banana walnut bread. The ingredient list includes whole-wheat flour, canola oil and agave nectar.
Best bites:
The flaky, hand-stretched strudel. You won’t go wrong with the traditional apple strudel studded with dark raisins. But in season, you might snag the dessert made with locally harvested plums, blueberries or even rhubarb.
Icing on the cake:
The bakery makes its own food colorings from real fruits and vegetables such as beets, carrots, spinach and kale.
Blind Faith Cafe
525 Dempster St., Evanston; 847-328-6875
“If it doesn’t have a good flavor profile, we’re not going to put it out,” said David Lipschutz, owner of the longtime Evanston vegetarian restaurant and bakery. That’s why at Blind Faith, you’ll find an array of dessert alternatives. Righteous eaters will appreciate treats such as the apple-peach cobbler and berry cobbler, both made with rolled oats, pecans, maple syrup and Earth Balance (a blend of heart-smart oils). But you’ll also discover goodies made with the more traditional ingredients. Case in point: the tiramisu, made with irreplaceable mascarpone cheese. And some bakery goods are actually a healthier/traditional hybrid. Take the yummy vanilla-frosted chocolate cupcakes, carrot cake and elegant three-layer chocolate-peanut butter cake. They’re all tasty vegan options, which are sweetened with sugar. Yes, it sounds confusing. But if you want to know what’s in one of the treats, just ask. The staff is knowledgeable.
Best bites:
Hands down, the thumbprint cookie. This vegan, sugar-free and gluten-free cookie is not your grandmother’s version. Brown-rice flour, almond meal, maple syrup, and ground walnuts and oats give this thumbprint a slightly nutty, far more complex flavor and texture. One taste of this treat — which contains no wheat flour, butter, sugar or eggs, and you’ll find yourself wondering, “How did they do that?”
Icing on the cake:
The blueberry coffeecake, made with brown-rice flour, soy milk, berries, canola oil and raw sugar, is only available on Saturday and Sunday mornings. When it’s gone, it’s gone.
