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Lemon Curd Cheesecake
38.00
This light and airy, zingy lemon curd cheesecake is a refreshingly delicious treat for your senses! Packed full of organic lemon juice and zest, with huge swirls of vegan lemon curd throughout, it's sumptuous filling is the perfect companion to it's rich biscuit base.
What I also love about this cheesecake is that with all that lemon juice and zest, you're getting one of nature's most delicious health boosts. Choose a gluten free, vegan ginger biscuit base and you're just showing off now with all those health benefits - who knew inflammation busting could taste so decadent!
Ingredients:
Cashews, Coconut milk, Lemon juice*, Lemon zest*, Unrefined caster sugar, Almond milk, Raw Cacao butter*, Raw Agave nectar,* Arrowroot powder, Aquafaba (Chickpea brine)*, Sunflower lecithin, Turmeric powder.*
Gluten free, Vegan Shortbread Biscuit Base: Gluten free flour, Dairy Free Sunflower Spread** (Vegetable Oils (Sunflower (21%), Rapeseed, Sustainable Palm), Water, Salt, Emulsifier – E471***, Sunflower Lecithin, Preservative – Potassium Sorbate, Acid – Lactic Acid, B Vitamins (Niacin, B6, B2, Folic Acid & B12), Flavourings, Colours – Annatto, Curcumin), Unrefined castor sugar, Xantham gum.
Gluten free, vegan ginger biscuit base: Unrefined caster sugar, Raw agave nectar*, Dairy Free Sunflower Spread** (Vegetable Oils (Sunflower (21%), Rapeseed, Sustainable Palm), Water, Salt, Emulsifier – E471***, Sunflower Lecithin, Preservative – Potassium Sorbate, Acid – Lactic Acid, B Vitamins (Niacin, B6, B2, Folic Acid & B12), Flavourings, Colours – Annatto, Curcumin), Gluten free flour, Ground ginger, Ground cinnamon, Bicarbonate of soda, egg replacer (Potato starch, Tapioca Flour, calcium carbonate, citric acid).
Nut Base: Raw Almonds, Raw Cacao powder*, Dates, Raisins (Raisins, Sunflower oil), Raw Coconut oil*, Raw Agave nectar*, Unrefined Pink Himalayan Sea salt.
* = Certified Organic
** Sunflower spread recipe is free from dairy, lactose, gluten and hydrogenated fats or partially hydrogenated fats or fatty acids, and is Vegan Society accredited.
*** E471 is derived from plant sources only
Suitable for vegetarians and vegans. Hand made in Yorkshire.
Allergy advice:
For allergens see ingredients in bold. Product is made from ingredients that are non-gluten containing, and without using dairy, wheat, soy(a), refined sugar, eggs, peanuts, or sesame.
All my products are prepared in a clean area and with separate utensils to those used with ingredients that may contain allergen traces to minimise cross contamination. However, I cannot fully ensure that my environment is totally free of allergen traces.
In the interests of your health and wellbeing, if you (or anyone you may give my treats to) have a serious allergy to any of the above allergens, or one which could cause you to have a major allergic reaction, sadly the only way for you to be 100% safe is not to consume any of my treats.
38.00
This light and airy, zingy lemon curd cheesecake is a refreshingly delicious treat for your senses! Packed full of organic lemon juice and zest, with huge swirls of vegan lemon curd throughout, it's sumptuous filling is the perfect companion to it's rich biscuit base.
What I also love about this cheesecake is that with all that lemon juice and zest, you're getting one of nature's most delicious health boosts. Choose a gluten free, vegan ginger biscuit base and you're just showing off now with all those health benefits - who knew inflammation busting could taste so decadent!
Ingredients:
Cashews, Coconut milk, Lemon juice*, Lemon zest*, Unrefined caster sugar, Almond milk, Raw Cacao butter*, Raw Agave nectar,* Arrowroot powder, Aquafaba (Chickpea brine)*, Sunflower lecithin, Turmeric powder.*
Gluten free, Vegan Shortbread Biscuit Base: Gluten free flour, Dairy Free Sunflower Spread** (Vegetable Oils (Sunflower (21%), Rapeseed, Sustainable Palm), Water, Salt, Emulsifier – E471***, Sunflower Lecithin, Preservative – Potassium Sorbate, Acid – Lactic Acid, B Vitamins (Niacin, B6, B2, Folic Acid & B12), Flavourings, Colours – Annatto, Curcumin), Unrefined castor sugar, Xantham gum.
Gluten free, vegan ginger biscuit base: Unrefined caster sugar, Raw agave nectar*, Dairy Free Sunflower Spread** (Vegetable Oils (Sunflower (21%), Rapeseed, Sustainable Palm), Water, Salt, Emulsifier – E471***, Sunflower Lecithin, Preservative – Potassium Sorbate, Acid – Lactic Acid, B Vitamins (Niacin, B6, B2, Folic Acid & B12), Flavourings, Colours – Annatto, Curcumin), Gluten free flour, Ground ginger, Ground cinnamon, Bicarbonate of soda, egg replacer (Potato starch, Tapioca Flour, calcium carbonate, citric acid).
Nut Base: Raw Almonds, Raw Cacao powder*, Dates, Raisins (Raisins, Sunflower oil), Raw Coconut oil*, Raw Agave nectar*, Unrefined Pink Himalayan Sea salt.
* = Certified Organic
** Sunflower spread recipe is free from dairy, lactose, gluten and hydrogenated fats or partially hydrogenated fats or fatty acids, and is Vegan Society accredited.
*** E471 is derived from plant sources only
Suitable for vegetarians and vegans. Hand made in Yorkshire.
Allergy advice:
For allergens see ingredients in bold. Product is made from ingredients that are non-gluten containing, and without using dairy, wheat, soy(a), refined sugar, eggs, peanuts, or sesame.
All my products are prepared in a clean area and with separate utensils to those used with ingredients that may contain allergen traces to minimise cross contamination. However, I cannot fully ensure that my environment is totally free of allergen traces.
In the interests of your health and wellbeing, if you (or anyone you may give my treats to) have a serious allergy to any of the above allergens, or one which could cause you to have a major allergic reaction, sadly the only way for you to be 100% safe is not to consume any of my treats.
