Raspberry cheesecake marbled with a thick swirl of homemade, fresh raspberry jam.
Baked on top of a cookie crumble base and topped with a white chocolate drizzle.
Bar Size: 2" x 3"
Cookie Base: Bunner’s all purpose flour blend (chickpea flour, sorghum flour, fava bean flour, potato starch, tapioca starch), sugar, salt, xanthan, baking soda, baking powder, cane syrup, canola oil, molasses, vanilla. Raspberry Cheesecake: tofu (soymilk, soy protein isolate, glucono-delta-lactone, calcium chloride), vegan Tofutti cream cheese (water, palm oil, maltodextrin, soy protein, tofu, lactic acid, sugar, locust bean, guar gum, xanthan gum, salt), creamed coconut, cane syrup, sugar, salt, vanilla, arrowroot powder, raspberry flavour, colour. Raspberry Jam Swirl: raspberries, sugar, salt, arrowroot, lemon juice. White Chocolate Ganache: cocoa butter, coconut milk powder, icing sugar, coconut milk.