Raw vegan cakes
Caramel and pecan cheesecake
Ingredients: cashew, coconut cream, coconut milk, cashew yogurt (cashew nut milk 99% (cashew nuts*, filtered water), Stabiliser: pectin, vegan-certified yogurt cultures), almonds, dates, agave syrup, coconut sugar, coconut oil, lemon juice, vegan ricotta (almonds*, cashew nuts*, filtered water, Himalayan salt, vegan fermentation cultures), roasted pecan nuts, sprouted and dehydrated green buckwheat, organic vanilla extract
* Organic ingredients
Weight: approx 1.2kg
Nutritional information (per 100g)
Energy value 382.1 Kcal, 1612.9 KJ; fat 32.5g, of which saturated fatty acids 7.1g; carbohydrates 27.2g, of which sugars 5.8g; fiber 3.3g; protein 8.3g; salt 1.1g.
265.00 lei
Qty
Frequently asked questions
- How is the caramel made without sugar?
- Our caramel is naturally sweetened with dates, agave syrup and coconut sugar — zero refined sugar. Creamy texture, rich flavour.
- What major allergens does it contain?
- Contains cashews (cream and vegan yogurt), almonds (vegan ricotta), roasted pecans and germinated buckwheat. Not suitable for tree-nut allergies. Buckwheat may carry traces of gluten.
- How long does the cheesecake last?
- Refrigerated (2–4°C), 4 days. Best within the first 48 hours for optimal caramel texture.
- How many portions?
- Around 1.2 kg, serves 10–12 portions (standard slice ~100 g).