Vegan caramel dessert: cream, biscuit, caramel topping
In this vegan caramel dessert the topping takes the lead: it is made from coconut blossom sugar, coconut milk, Bourbon vanilla and Himalayan salt. Alongside it comes a coconut milk cream with lemon juice, and an almond flour and linseed biscuit. The 130 g serving is free-from, and a source of protein too: 100 grams contain 8.5 g protein. A spoonable sweet treat for caramel lovers.
Why you’ll love it
- Caramel topping with coconut blossom sugar, Bourbon vanilla and Himalayan salt
- Almond flour biscuit with coconut flour and linseed flour alongside the cream
- Vegan, free-from caramel cream dessert: gluten-free, egg-free and dairy-free
- A source of protein: 8.5 g protein per 100 g
How to serve
- Spoon it up while watching a film, or finish a weekend dinner with it
- With a few banana slices on top, it also looks good on a dessert plate
Storage and pack size
- 130 g pack. Delivered chilled.
- Store in the fridge. Consume as soon as possible after opening.
- Contains tree nuts: almonds. The product may contain traces of tree nuts.
