Raw vegan cakes
Caramel and pecan cheesecake
Ingredients: cashews (allergen), coconut cream, pecans (allergen), almonds (allergen), cashew yoghurt (allergen) (cashew milk (allergen), pectin, vegan cultures), medjool dates, agave syrup, cashew cheese (allergen), coconut oil, coconut milk, sprouted buckwheat, coconut sugar, lemon juice
- Cashews
- Pecans
- Almonds
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.
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.
Weight: approx 1.2kg
We can't write a message on this cake, but we can attach a small card with your message.
What some customers say about us
(see all)
265 lei
Frequently asked
Frequently asked questions
- How is the caramel made without refined sugar?
- Our caramel is naturally sweetened with dates, agave syrup and coconut sugar - zero refined sugar. Creamy texture, rich flavour.
- 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