Plant based chocolate shortbread layered with coconut and caramel, topped with toasted hazelnuts, almonds, and macadamias. Dairy and egg free recipe.
Gluten Free Flour (Tapioca starch, Rice Flour, Potato Starch, Modified Tapioca Starch, Dextrose Monohydrate, Thickeners (466,464), Vegetable Emulsifiers (471), Vegetable gum (415)), Vegan Chocolate (Cocoa Butter, Sugar, Tapioca, Chicory Root, Coconut Mylk Powder, Emulsifiers (322 from sunflower), Natural Vanilla Flavour),Coconut (Sodium Metabisulphite E223), Vegetable Shortening (vegetable oils and fats (CONTAINS SOY)), water, salt, emulsifiers (E471, E322 SOY lecithin), preservative (E202), acidity regulator (E330), flavourings, colour), Glucose, Vegan Crème(Water, fully hydrogenated vegetable oils and fat (CONTAINS SOY), sugar, glucose syrup, stabilizers (E475, E464, E477, E415), emulsifiers (E435, E322 sunflower lecithin, E412), flavouring, salt), Sugar, HAZELNUT, ALMOND, MACADAMIA, Water, Coconut, Flavour, Canola Oil, Salt.
Contains: SOY, HAZELNUT, ALMOND,MACADAMIA and SODIUM METABISUPHATE (223)
Refrigerate below 4°C. Consume within 24 hours of opening.
Freeze for up to 3 months. If frozen, thaw in refrigerator for 24 hours before consuming.