VEGAN FLAVA makes vegan soul food from mostly raw or living ingredients, such as barbeque jackfruit, "fish" cakes, and collard wraps.
At Chocolatay, we make candy you can feel good about!
We love creating a space for everyday connections where strangers become friends, and friends become family. We are inspired and energized by our relationships, community, and partnerships. Sometimes all it takes is a delicious piece of chocolate to spark a dream, transport you to an unforgettable memory, or create a lifelong connection.
Thank you for allowing our family at Chocolatay Confections to make your life a little sweeter.
MEET THE CHOCOLATAY FAMILY: Danielle, Matthew, Logan, & Matus
Chocolate has been the "soundtrack" to some of our happiest moments -- it's how we connect with the people and the places we love. When our son Mateus ("Tay") was 2 years old we discovered he had severe peanut allergies -- this changed everything. Holidays and family celebrations would usually end up with Tay in tears, heartbroken because he couldn't eat most of the candy and desserts everyone was enjoying. We became determined as parents to make sure he was able to enjoy delicious treats as much as we could.
Peanut-free chocolate and confections were limited in 2009, leaving us with very few options to choose from. Danielle encouraged Matthew (who has always loved baking, cooking, and experimenting in the kitchen) to enroll in L'Ecole Chocolat's "Professional Chocolatier Program." Upon graduating valedictorian in his class, Matthew began to teach Danielle how to make bon bons, chocolates, and confections. In our attempt to make safe and delicious treats for our son, we fell in love with candy making. In 2012, we moved our growing family from Brooklyn, NY to Chapel Hill and turned our family hobby into Chocolatay Confections.
Vegan Flava - The Menu - August 31, 2016
"The fish "cakes" are toothsome evidence that, while some vegans may turn up their noses at dishes that try to emulate animal-based proteins, owner/chef Yah-I Ausar Tafari Amen is not one of them. Amen, who worked in health food stores from his native Brooklyn to Atlanta, then sold his creations from a food truck at the Durham Farmers’ Market before opening a brick-and-mortar restaurant a year ago, is all-embracing in his pursuit of dishes that are as tasty as they are nutritious.
The search may lead to India for the likes of curry lentils or chana masala, or to Mexico for tacos with a ground walnut filling that nails the flavor (and comes reasonably close to the texture) of the spicy ground beef it seeks to replace. Come on a Tuesday or Thursday, and you can get a special that pairs a taco with Amen's take on Creole red beans and rice."
Say Yes to the Chef - February 23, 2016
Yah-I had the pleasure of sitting down with Chef Kelly Taylor and Chef Janice Escott from "Say Yes to the Chef" to discuss Vegan Flava's thoughtful food experience.
No missing the meat: Durham's Vegan Flava Cafe is one of the Triangle's best new restaurants - Indy Week - December 9, 2015
"Ausar begins to tell me about a conference in Raleigh years ago. His second wife, Ma'at em Maakheru Amen, was selling a book at the conference. An on-again, off-again vegan who had worked at a series of health food stores in Atlanta, Philadelphia, his Brooklyn hometown, and in Chapel Hill, Ausar brought some of the tuna salad he had been making for himself at home to the conference. Except there was no tuna, nothing even resembling fish - only carrots, ground into a pulp and reconstituted into a paste with spices, seaweed, egg-free mayonnaise, and residual carrot juice.
At the conference, Ausar had stepped outside only to return and find a line had formed, the folks waiting not for the book but for a serving. That's the first time he knew he should start a restaurant."
Triangle Be Well - November 25, 2015
Yah-I and Ma'at had the please of sitting down with Howard from the "Triangle Be Well" podcast to discuss Vegan Flava and how their food relates to their lifestyle.