The vegan bolognese sauce is made from lentils and brown mushrooms on a tomato purée base. Heated through in a few minutes, you can serve it with pasta, rice or quinoa. High in protein and gluten-free, 250 g.
HUF 1,190Original price was: HUF 1,190.HUF 1,010Current price is: HUF 1,010.130 g · HUF 7,769/kg
Cocoa and cinnamon vegan tiramisu in a 130 g jar: coconut milk cream with vanilla and an almond flour sponge. Free-from, without gluten, egg or dairy, and with 12 g of protein per 100 g it is a source of protein.
Dairy-free vanilla pudding with coconut milk and ground Bourbon vanilla, in a 150 g spouted pouch that you can easily reseal. Spoon it as it is, or use it as a topping for your cakes; a source of fibre, with 3.4 g of fibre per 100 g.
Stevia vanilla ice cream on a coconut milk base, flavoured with ground Bourbon vanilla. It is sweetened with steviol glycosides and is high in fibre: there are 7 g of fibre per 100 grams. Vegan, dairy-, gluten- and soy-free.
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Quark cake ice cream on a coconut milk base: quark-flavoured ice cream with lemon zest and lemon juice, chocolate topping and brownie pieces. A vegan, free-from dessert in a 200 g cup.
Vegan salted caramel ice cream in which the gentle sweetness of the caramel is balanced by a lightly salty note. A creamy, refreshing, spoonable dessert, gluten-free, in a dairy-free and egg-free version. 120 g is one portion, 380 g is for sharing.
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Salted caramel ice cream sandwich: two scoops of ice cream between crumbly brownie slices. The ice cream contains coconut blossom sugar, Himalayan salt and ground Bourbon vanilla, and the brownie is made with cocoa powder and orange juice. Source of fibre, paleo and vegan.
Layered Somlói galuska ice cream: walnut and vanilla ice cream on a coconut milk base, walnut sponge and chocolate topping. One cup is 200 g, free-from, with walnut in both the ice cream and the sponge.
Sacher cake ice cream in a spoonable form: chocolate coconut milk ice cream, homemade apricot jam and gluten-free brownie pieces. Vegan and free-from, one cup is 200 g.
Free-from pistachio ice cream on a coconut milk base, with 100% pistachio paste (7%) and Himalayan salt. No chocolate and no rose: here you only focus on the pistachio. Sizes: 120 g or 380 g.
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Free-from hazelnut cream cake in which Piedmont hazelnut meets cashews, cocoa powder and Bourbon vanilla. A creamy cake without gluten, dairy, egg and soy, so you can choose it even if you also need to avoid soy.
Passion fruit and mango cake slice: soft mango cream between two crumbly cake layers, topped with a coconut milk layer and a passion fruit layer. Made without gluten, dairy, egg and soy. Source of fibre, with 3.5 g of fibre per 100 g.
Mango passion fruit ice cream made from live-culture coconut milk, with 25% mango and 5% passion fruit. This ice cream won the Great Taste award in 2019. Free-from, in two sizes: 120 g or 380 g.
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Vegan raspberry cake in three layers: a crumbly base, silky cream made from cashews and a tart raspberry jelly on top. There is no need to thaw it, just unwrap it, and kept in the fridge it holds its texture for a week. Without gluten, dairy and egg, 160 g.
Stevia raspberry ice cream on a coconut milk base, with 42% raspberry. Its sweetness comes from steviol glycosides and natural apple extract; 100 g contains 8 g of fibre, so it is high in fibre. Sizes: 120 g or 380 g.
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