Raw vegan cakes
Caramel and pecan cheesecake
Ingredients: cashews, coconut cream, coconut milk, cashew yoghurt (cashew milk, pectin, vegan cultures), almonds, medjool dates, agave syrup, coconut sugar, coconut oil, lemon juice, vegan ricotta (almonds, cashews, salt, vegan cultures), pecans, sprouted buckwheat, organic vanilla extract
- Cashews
- Almonds
- Pecans
Good to know: Coconut
Everything is made in the same workshop, where we work with nuts, cocoa and coconut, so contact between products cannot be ruled out.
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.
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265 lei
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).
265 lei